I love making pork mechado, a hearty Filipino stew where tender pork shoulder mingles with potatoes, carrots, and bell peppers in a rich tomato-soy sauce. After browning the meat, I simmer it with garlic, bay leaves, and peppercorns until it's fork-tender, then add the vegetables to complete the dish. A splash of calamansi juice adds that perfect tangy finish. Let me share my family's traditional method for this soul-warming favorite.
Gather Ingredients and Seasonings
The ingredients and seasonings will need a pound of beef chuck cut into strips, half a cup of soy sauce, six cloves of minced garlic, three bay leaves, whole black peppercorns, and a splash of calamansi juice.
When gathering spices for mechado, I like to make sure my bay leaves are fresh and aromatic. I'll crush the peppercorns slightly to release their oils before adding them to the mix.
For the meat, I'm selecting cuts of beef chuck that have good marbling – this guarantees the meat stays tender during cooking.
I always double-check that my soy sauce is the Filipino variety, which has a distinct flavor profile compared to other Asian soy sauces. If calamansi isn't available, I'll substitute with a mix of lime and orange juice to achieve that perfect citrus note.
Recipe
Mechado is a classic Filipino beef stew that combines tender chunks of meat with vegetables in a rich tomato-based sauce. The name comes from the Spanish word "mecha," referring to the strips of pork fat traditionally inserted into the beef to add flavor and moisture during cooking.
This hearty dish features beef shoulder or chuck, simmered until fork-tender in a savory blend of tomato sauce, soy sauce, and citrus. The addition of potatoes, carrots, and bell peppers not only adds nutrition but also creates a complete one-pot meal that's perfect for family gatherings or special occasions.
- 2 lbs beef chuck, cut into large cubes
- 1/4 lb pork fat strips
- 3 potatoes, quartered
- 2 carrots, cut into chunks
- 2 red bell peppers, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup tomato sauce
- 1/4 cup soy sauce
- 2 tablespoons calamansi juice or lemon juice
- 2 bay leaves
- 1 cup water
- Salt and pepper to taste
- Cooking oil
Start by making small incisions in the beef cubes and insert strips of pork fat. Season the meat with salt and pepper. In a large pot, heat oil and brown the meat on all sides.
Add garlic and onions, sautéing until fragrant. Pour in tomato sauce, soy sauce, calamansi juice, and water. Add bay leaves and bring to a boil. Reduce heat, cover, and simmer for 1.5 hours or until meat is tender.
Add potatoes and carrots, cooking for 10 minutes. Add bell peppers and cook for an additional 5 minutes until vegetables are tender but not mushy.
For best results, let the mechado rest for 15-20 minutes before serving to allow the flavors to settle. The dish tastes even better the next day as the flavors continue to develop.
If the sauce becomes too thick during cooking, gradually add small amounts of water to maintain the desired consistency. Avoid overcooking the vegetables to prevent them from becoming too soft and losing their shape.
Final Toughts
With this beloved Filipino dish, I've shared more than just a recipe – I've passed along a cherished piece of our culinary heritage.
Mechado's cooking techniques may seem complex at first, but once you master them, they become second nature. The key is understanding how the flavors develop through slow braising and patient attention to detail.
The rich flavor profiles of this dish showcase what makes Filipino cuisine special – the perfect balance of savory, tangy, and slightly sweet notes.
I encourage you to make this recipe your own while respecting its traditional roots. Don't be afraid to adjust the seasonings to your taste, but remember that the essence of mechado lies in its time-honored preparation method and that distinctive tomato-based sauce that makes it uniquely Filipino.
Frequently Asked Questions
Can I Use Beef Instead of Pork for This Mechado Recipe?
While some may worry about authenticity, I'll tell you that beef is actually the traditional choice for mechado. You'll notice slightly different flavor differences, but it's equally delicious and perfectly acceptable.
How Long Can Leftover Mechado Be Stored in the Refrigerator?
I recommend storing your leftover mechado in an airtight container for up to 3-4 days in the fridge. For food safety, always reheat it thoroughly before eating.
Why Is This Dish Called Mechado?
Like a candle's wick, I'll tell you Mechado's origin comes from 'mecha' meaning wick, since traditional recipes thread pork lard through the meat like a burning string.
What Regional Variations of Mechado Exist in the Philippines?
I've found that Caviteño mechado uses more tomatoes and liver spread, while Ilocano mechado often includes bamboo shoots and banana flowers for a unique, provincial take on this classic dish.
Is Mechado Traditionally Served During Special Occasions or Celebrations?
Memories and mealtimes merge as I tell you that celebrating special occasions often features this flavorful favorite. I've seen it served at fiestas, weddings, and traditional holiday gatherings.