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Time needed: 1 hour and 30 minutes.
Makes: 4 servings
1 – 2 kilos large pork pata/pork hock/pork leg
2 pieces MAGGI® MAGIC SARAP sachet
Ground black pepper, to taste
Oil, for frying
¼ cup oil, from frying pata
2 pieces large potatoes, cut into large dice
2 pieces large carrots cut into large dice
1 piece whole garlic head, minced
1 piece large red onion, chopped
¼ kilo tomato, cut into large dice
1 piece medium red bell pepper, diced
1 piece medium green bell pepper, diced
3 pieces siling labuyo, sliced
2 pieces liver spread can, 85g
2 pieces bay leaf
5 cups water
2 tablespoons brown sugar
2 pieces MAGGI Supreme Sarap sachet, 60g
1 pack Nestle All Purpose Cream, 250ml
½ cup grated cheese
Season pork leg with MAGGI® MAGIC SARAP sachet and ground black pepper. Set aside to air dry for at least 15 minutes.
In a large pot, heat up oil over high heat and deep fry the pork leg until crispy. Remove from oil and set aside to drain excess oil.
In the same pan, discard majority of the oil, leaving only ¼ cup of oil in the pan. Fry the diced potatoes and carrots in the oil until a nice crust forms. Remove from pan and drain excess oil.
In the same pan, sauté garlic, onion, tomato, bell peppers, chili, and liver spread for about 15 minutes. Add bay leaf, water, and sugar. Add MAGGI® SUPREME SARAP, return fried potatoes and carrots and season with remaining MAGGI® MAGIC SARAP then mix well. Simmer while covered for about 30 minutes.
Stir in NESTLE All Purpose Cream and half of the grated cheese. Simmer uncovered until thick. Serve crispy pata on a platter and top with the caldereta sauce and remaining cheese.