Our chicken pastel recipe was a hit, now let’s try if this pork version would be much better. Pork Pastel is a Filipino dish of tender pork cubes cooked together with potatoes, carrots, mushrooms, red bell pepper, green bell pepper and chorizo in a rich creamy sauce perfect in drenching that freshly cooked jasmine rice with.
When it comes to pastel dishes usually the chicken version takes the limelight but do you know there is a pork version and it is as equally as good if not better? Both dishes nearly have the same ingredients but where the pork version differs is the use of chorizo giving it a different dimension of flavour adding a nice spice to that creamy sauce. To make this fool proof another key ingredient to this dish is the pork cut, you don’t want it to be fatty as the sauce is quite rich already, you don’t want it to be dry as well as you still want to have a pleasant mouthfeel on every bite. This means we will need to choose a cut of pork that has the right balance of fat and lean meat, so pork belly is out as this will make it very rich, you don’t want the low-fat section cuts as well like the leg meat or loin, so in this recipe we will be using a well marbled pork scotch as it has a good amount of fat and collagen that retains its tenderness even after cooking.
Pork Pastel is a Filipino dish of tender pork cubes cooked together with potatoes, carrots, mushrooms, red bell pepper, green bell pepper and chorizo in a rich creamy sauce perfect in drenching that freshly cooked jasmine rice with.
In a pot add a small amount of oil and in high heat lightly brown pork scotch on all sides, remove then set aside.
Add the butter then sauté garlic and onions.
Add the chorizo then continue to cook for 2 minutes.
Add the chicken stock then place the pork back. Bring to a boil then simmer in low heat for 15 minutes.
Add the potato, carrots and mushrooms, continue to simmer for 10 minutes or until pork is tender.
Add cream, dissolved flour, red capsicum and green capsicum, bring heat to medium and continue to simmer for 5 more minutes or until sauce becomes thick, occasionally mixing it so your ingredients does not stick on the bottom of the pot.