Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy

Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy. To most Pinoy sarciado refers to a fried fish, usually leftover fish, recycled by cooking it with a lot of tomatoes and sometimes with scrambled eggs. See my previous post on Sarciadong Isda, Sarciadong Maya Maya. I myself did not know that meat can also be cooked as sarciado until one colleague has cooked a dinner for us, in fact it was one of the few dishes that he can cook because it is so simple that he just throw everything in the sauce pan and simmer it until tender, which he call it kinamatisang baboy.

I think kinamatisan is the right Filipino name for it. Sautéing the pork with garlic, tomato and onion will make the dish similar to Mechado. I believed throwing everything into the pan is the more appropriate cooking method if we refer the dish as kinamatisan. The dish is not a regular fare on our dining table so I am not sure how it should be cooked in other parts of the country.

I hope some of our readers who have been regularly cooking the dish or something similar will take time to write a feedback. But for this post I have the meat sautéed with garlic, onion and lots of tomatoes to bring out aroma or the aromatic ingredients. Here is the recipe on how I cooked the dish.

Ingredients:

1 kilo pork spareribs

1/2 head garlic, chopped

3 medium size potato, peeled, quartered

6 pieces medium size tomato, coarsely chopped

2 pieces medium size onion, coarsely chopped

3-4 stalk Chinese parsley, chopped

3/4 cup green peas
1/4 cup fish sauce
1 tbsp. tomato paste
1/2 tsp. coarsely ground peppercorns
1 tbsp. paprika
2-3 pieces bay leaf
salt to taste
cooking oil

Cooking procedure:

In a sauce pan sauté garlic and onion until fragrant. Add in the tomatoes and stir cook for a minute. Add in the pork, fish sauce, tomato paste, ground peppercorns, paprika, bay leaf and Chinese parsley and continue to stir cook for 1 to 2 minutes. Add water to cover meat up to 1 inch above, bring to a boil and simmer for 30 to 45 minutes at low to moderate heat or until the meat is tender and the sauce is reduced to about half, you may add water as necessary. During the last 5 to 10 minutes of simmering add the potatoes and green peas. Correct saltiness if required. Serve with a lot of rice.

See other Mechado and Sarciado recipes: 

Oxtail Sarciado, Kinamatisang Oxtail 
Beef Mechado, Pinoy Version 
Chicken Sarciado, Sarciadong Manok, Kinamatisang Manok 
Beef Mechado