Lechon Belly Recipe
Beef Caldereta
Ingredients: 1/4 cup (60 ml) olive oil 6 cloves garlic, minced 2 medium onions, diced 11/2 cups (125 g) diced fresh tomatoes or one 14-oz (400-g) can peeled tomatoes 1 bell pepper, deseeded and thinly sliced 1 lb (500 g) beef sirloin, cubed 4 oz (125 g) beef liver, cubed 2–3 cups (500–750 ml) beef stock or 1 teaspoon beef stock granules mixed with 2–3 cups (500–750 ml) hot water 1 tablespoon tomato paste 1 teaspoon freshly ground black pepper 1/2 cup (50 g) green olives 1–2 dill pickles, cubed 3–4 finger-length chilies (siling mahaba), sliced 1/2 cup (125 ml) whipping cream 1/2 cup (11/2 oz/50 g) grated Parmesan cheese 1 red bell pepper or pimento, cut into strips, to garnish (optional) Procedures: 1 Heat the oil in a saucepan and stir-fry the garlic until golden brown, then stir-fry the onions until translucent. Add the tomatoes and bell pepper, and cook until they soften. Add the beef and liver, and stir-fry for a few minutes. When the liver is cooked, remove it from the s...
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