I’ve perfected this Filipino pork mechado recipe that starts with marinating cubed pork shoulder in calamansi and soy sauce, then searing until browned before braising in tomato sauce with potatoes and carrots. The key to my version is letting the pork simmer low and slow until tender, while the sauce reduces to intensify all the flavors. My family’s traditional tips will help you master this hearty, citrus-brightened stew.
Recipe
Pork Mechado is a classic Filipino braised pork dish known for its rich tomato-based sauce and tender meat. The dish’s name comes from the Spanish word “mecha,” which refers to the practice of inserting strips of pork fat into cheaper, leaner cuts of meat to add flavor and moisture during cooking.
This hearty dish combines the savory flavors of marinated pork with the tanginess of tomatoes and the subtle kick of black peppercorns. Traditional mechado uses beef, but this pork version has become equally popular in Filipino households, offering a more affordable yet equally delicious alternative.
- 2 lbs pork shoulder, cut into large cubes
- 3 tablespoons soy sauce
- 1/4 cup calamansi juice or lemon juice
- 1 cup tomato sauce
- 2 medium potatoes, quartered
- 2 medium carrots, cut into chunks
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons cooking oil
- 2 cups water
- Salt to taste
Marinate the pork in soy sauce and calamansi juice for at least 30 minutes.
Heat oil in a large pot over medium heat and sauté garlic and onions until fragrant. Add the marinated pork and cook until browned on all sides.
Pour in tomato sauce and water, then add bay leaves and peppercorns. Bring to a boil, then reduce heat and simmer covered for 1 hour or until meat is tender.
Add potatoes and carrots, cooking for another 15 minutes or until vegetables are tender. Adjust seasoning with salt if needed.
For best results, choose pork shoulder with some fat marbling for more flavor and tenderness.
The dish can be made ahead and reheated as the flavors tend to develop better overnight. If the sauce becomes too thick during cooking, add small amounts of water to achieve desired consistency.
Leftover mechado can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Final Toughts
While this traditional Filipino dish takes time to prepare, I’ve found that pork mechado rewards your patience with its incredibly rich flavors and tender meat.
For the best results, I recommend marinating the pork overnight to let the flavors deeply penetrate the meat.
One of my favorite cooking tips is to sear the meat thoroughly before braising – this locks in the juices and creates a beautiful caramelized exterior.
For flavor enhancements, try adding a splash of calamansi juice at the end or incorporating more garlic than the recipe suggests.
Don’t rush the cooking process; letting the sauce reduce naturally intensifies the flavors and creates that signature mechado taste that reminds me of Sunday family gatherings in Manila.
Frequently Asked Questions
Can I Use Chicken or Beef Instead of Pork for Mechado?
I recommend both chicken alternatives and beef variations for mechado. I prefer beef since it’s closer to traditional mechado, but chicken works well when I want a lighter version.
How Long Can I Store Leftover Pork Mechado in the Refrigerator?
While some foods spoil quickly, I’ll tell you that properly stored leftover mechado stays fresh in an airtight container for 3-4 days in your refrigerator without losing its rich, comforting flavors.
Why Is My Mechado Sauce Too Thin or Watery?
I find watery sauce is often from too much broth or undercooking. I’d suggest reducing the liquid or using thickening agents like tomato paste or cornstarch mixed with water.
Is It Necessary to Marinate the Pork Before Cooking?
Like a seed needs time to grow into a flavorful plant, I’ll tell you that marinating isn’t strictly necessary, but I always do it for better flavor enhancement and tenderness benefits in traditional Filipino cooking.
Can I Freeze Uncooked Marinated Pork Mechado for Later Use?
I recommend freezing your marinated pork for up to 3 months. The extended marination actually helps tenderize the meat while frozen, intensifying those savory flavors when you’re ready to cook.
Conclusion
I hope this pork mechado takes you on a journey through the heart of Filipino home cooking. Like a warm embrace from your Lola, this dish captures the essence of our comfort food – tender meat swimming in that rich tomato sauce we all grew up with. It’s not just a recipe; it’s a taste of home that’ll keep you coming back for more.