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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.
Ingredients
Directions
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.
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