All-In-ONEderful Crispy Pata Caldereta

Pata

12 kg large pork pata/pork hock/pork leg

2 MAGGI® MAGIC SARAP sachet

ground black pepperto taste

oilfor frying

Caldereta Sauce

¼ cup oilfor frying

2 large potatoescut into large dice

2 large carrotscut into large dice

1 whole garlic headminced

1 large red onionchopped

¼ kg tomatocut into large dice

1 medium red bell pepperdiced

1 medium green bell pepperdiced

3 siling labuyosliced

2 (85g) liver spread can

2 bay leaves

5 cups water

2 tbsp brown sugar

2 (60g) MAGGI Supreme Sarap sachet

1 (250ml) pack Nestlé All-purpose Cream

½ cup grated cheese

Season pork

Season pork leg with MAGGI® MAGIC SARAP sachet and ground black pepper. Set aside to air dry for at least 15 minutes.

Fry

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.

Fry potatoes and carrots

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.

Make sauce

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.

Add cream and cheese

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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All-In-ONEderful Crispy Pata Caldereta