After dining at Leaky Cauldron in Universal Studios and having their beef and lamb stew, I was inspired to make this dish. I wanted to make a Filipino version so I subsituted Sarciado for the stew.
Sarciado in tagalog literally means sauced or any dish with a thick sauce. My sarciado is a recipe of my grandma which she passed down to me. I usually use beef to make sarciado but I didn’t have the right cut of beef in my freezer so I used pork instead.
To make, saute 1 large finely chopped onion, 2-3 cloves minced garlic and 1 can of diced tomato (fresh roma tomatoes are preferred, if using you need about 4-5 chopped). Cook these until softened. Then add 1.5 lbs cubed pork or beef (chuck roast). Stir and cook until the meat changes color then add 1 bay leaf and 1 tsp. ground black pepper. To this you will add 2 tbsp. sweet relish, 1 ladle of soy sauce, 1-2 ladle to tomato ketchup and 2 tbsp of worcestershire sauce. Let this come to a boil then cover and let simmer until meat is tender about 40 minutes. You may add 1/4 cup water is you think the sauce is a bit dry. Then add 1-2 potatoes cut into small pieces (depends on how you cut your meat, since it needs to be uniform in size) and 1/4 cup frozen peas and carrots. Continue cooking until potatoes are done to your liking.
To serve, get a pretzel a bread and hollow out it’s top with a knife. Ladle some sarciado inside the bread bowl and sprinkle some parsley on top. Add some mixed greens to your plate before serving.
