Lunch Today: Liver Spread Makes Kaldereta or Mechado?

I had pork rib kaldereta (or is it mechado?) for lunch today. And in stead of eating it with plain rice, I partnered it with garlic fried rice with hibi (teeny tiny shrimps that are dried). Me likey!

I started to think of how easy it is to make our version of kaldereta (or is it mechado?). As long as the meat's pork, you wouldn't need a pressure cooker to tenderize it.

Just dump cubes of pork, potatoes, carrots, bell pepper, water, canned tomato sauce, small can of good quality liver spread into a pot and let it boil. Of course if the meat and taters aren't tender yet and it's starting to get dry, all you got to do is add a bit of water at a time. When everything's almost done, just add salt and pepper to taste. That's about it!

Well, regardless of whether it's kaldereta or mechado... this dish is deelish!