Monday, June 11, 2012

PORK CALDERETA with Biscuit Crumbs

PORK CALDERETA with Biscuit Crumbs


Pork shanks – 1 kg (2.20 lb.)
Potato (diced) – 2 PCs.
Carrots (diced) – 2 PCs.
Baguio beans
Sweet Tomato sauce – 350 ml (11.84 fl.oz.)
Onion (large, diced) – 1 PC.
Garlic (flaked) – 3 cloves
Soy sauce
Rebisco biscuit crumbs
Aji-Ginisa Mix
Black pepper (ground) – ½ tsp.
Water – 500 ml (16.91 fl.oz.)
Yellow bell pepper (diced) – ½ PC.
1 tsp flour


1. Marinate pork with soy sauce with spoonful of flour.
2. Put Ginisa Mix together with the pork. Then set aside.
3. Heat a large non stick frying pan and add the cooking oil.
4. Add the pork shanks and roast until lightly golden brown.
5. Create some space in the pan and sauté the onions until soft and fragrant.
6. Add the garlic, warm water. Ground pepper and simmer until water is reduced by half.
7. Add tomato sauce, baguio beans and potatoes, cook for 5 min then adds the carrots and simmer until vegetables are cooked.
8. Add the Rebisco Biscuit crumbs and yellow bell pepper, cover with lid and bring to a slow boil for 1 min.

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A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.