500gramscooked bagnetor substitute lechon kawali, chopped into two-inch cubes (see notes after the recipe)
Heat the olive oil in a large thick-bottomed pot.
Saute the onion, garlic, bell pepper and chili flakes until softened and aromatic, about three minutes.
Pour in the diced tomatoes and bone broth.
Taste and season with as much or as little salt and pepper as needed.
Add the bay leaf and bring to the boil.
Lower the heat, cover the pot and simmer the sauce for about 20 minutes or until reduced by half (see notes after the recipe).
While the sauce simmers, heat enough cooking oil in a frying pan to reach a depth of at least two inches.
Fry the potato and carrot cubes until the edges are lightly browned (they don't have to be cooked through at this point).
After the sauce has simmered for 15 minutes, stir in the fried potato and carrot cubes.
Simmer the vegetables in the sauce for five minutes then taste and adjust the seasonings, if needed (the potato and carrot cubes will soak up the salt).
Mix the liver spread with about two tablespoons of hot water to make it thinner.
Stir the liver spread into the sauce. Taste and adjust the seasonings once more.
Finally toss in the cooked bagnet.
To cook this dish, frozen cooked bagnet was thawed and reheated gently in plenty of hot oil before it was cut into cubes. If you prefer to cook your own lechon kawali, see the fried and no-fry versions in my Asian blog.How thick or thin the sauce should be depends on your preference. Note that after adding the liver spread, the sauce will thicken some more.
Bagnet Kaldereta printed from https://casaveneracion.com/bagnet-kaldereta/ for personal use only. Not for republication nor distribution.