Filipino Braised Pork in Tomato Sauce

Ingredients

• 2 lbs pork shoulder, cut into 1.5-inch cubes
• 3 tbsp extra-virgin olive oil
• 2 whole medium yellow onions, sliced
• 6 whole garlic cloves, peeled and minced
• 3 tbsp tomato paste
• ⅓ cup low-sodium soy sauce
• 1.5 cup beef broth
• ¾ cup pitted green olives, drained
• 3 whole medium potatoes, peeled and cubed
• 2 whole bay leaves
• ½ tsp whole black peppercorns
• ½ tsp salt

Instructions

1. 1

   Cut 2 lbs of pork shoulder into uniform 1.5-inch cubes — this size helps them stay tender and cook evenly. Pat the cubes completely dry with paper towels; dry surfaces sear better and develop a flavorful golden crust.

2. 2

   Slice 2 medium yellow onions into half-moons about 0.25-inch thick. Peel and mince 6 garlic cloves on a cutting board. Peel 3 medium potatoes with a vegetable peeler and cut them into 0.75-inch cubes — keep them uniform so they cook at the same rate.

3. 3

   Measure out 3 tablespoons of tomato paste, 0.33 cup (5 tablespoons) of low-sodium soy sauce, 1.5 cups of beef broth, and 0.75 cup of pitted green olives (about 20-25 olives). Gather 2 bay leaves and 0.5 teaspoon of black peppercorns.

4. 4

   Set a 5-quart Dutch oven or heavy braising pot over medium-high heat. Add 3 tablespoons of olive oil and let it heat for 1 minute until it shimmers and moves easily across the pot.

5. 5

   Working in two batches to avoid crowding, add the pork cubes to the hot oil. Sear for 3-4 minutes per side, looking for a deep golden-brown crust — this builds flavor through the Maillard reaction. Don't stir; let each side sit undisturbed. Transfer the browned pork to a clean plate.

6. 6

   Return the pot to medium heat. Add the sliced onions and cook, stirring occasionally, for 4-5 minutes until they turn golden and soften. You should smell their sweetness develop. Stir in the minced garlic and cook for 1 minute until fragrant.

7. 7

   Add 3 tablespoons of tomato paste and stir constantly for 2 minutes — this caramelizes it slightly and builds depth. Pour in 5 tablespoons of soy sauce and 1.5 cups of beef broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits.

8. 8

   Return the pork cubes to the pot along with any accumulated juices. Add 2 bay leaves and 0.5 teaspoon of black peppercorns. Stir well, then bring the liquid to a gentle boil — you'll see large bubbles breaking the surface. Lower the heat to low, partially cover with the lid, and simmer for 25-30 minutes until the pork is fork-tender.

9. 9

   Add the potato cubes and 0.75 cup of pitted green olives to the pot. Stir gently to combine. Increase the heat to medium-low so you maintain a gentle simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until the potatoes are completely fork-tender and the sauce has thickened slightly. The liquid should coat the back of a spoon.

10. 10

    Taste and adjust seasoning with salt if needed — remember the soy sauce and olives are salty, so add conservatively. Remove the bay leaves. If the sauce is too thin, simmer uncovered for another 2-3 minutes to reduce it further.

11. 11

    Transfer the pork mechado to a serving dish or individual bowls, making sure each portion has pork, potatoes, olives, and plenty of sauce. The flavors deepen even more if you let it rest for 5 minutes before serving, allowing the sauce to be reabsorbed.

12. 12

    Serve hot with steamed white rice on the side — the rice soaks up the rich, savory sauce beautifully. This dish is excellent the next day when the flavors have melded further; reheat gently over medium-low heat, adding a splash of broth if needed.

Tools you’ll need

• 5-quart Dutch oven or braising pot
• cutting board
• chef's knife
• vegetable peeler
• paper towels
• wooden spoon
• measuring spoons
• measuring cups
• fork
• serving spoon

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