Pork Mechado Roll

Ingredients:

1/2 kg. pork pigue
50 grams pork fat, cut into 4 strips
1 piece small carrot, cut into 6 strips
1 piece whole pickle, cut into 6 strips
5 piece sibuyas Tagalog, halved
1 pouch (200 grams) Del Monte Classic Mechado-Caldereta Recipe Sauce
2 piece medium potatoes, cut into chunks

Procedure:

Slice pork pigue thinly in just one piece (morcon-style). Spread on chopping board and pound lightly to flatten surface. Sprinkle with 1/3 teaspoon iodized fine salt (or 1 teaspoon iodized rock salt) and 1/8 teaspoon pepper. Alternately arrange strips of pork fat, carrot, pickles and sibuyas Tagalog on top of flattened pork. Roll and tie firmly with crocheting thread. Rub surface with dash of iodized fine salt, then brown pork roll in oil. Add 1 cup water, then simmer over low heat until meat is tender. Add potatoes and salt to taste. Simmer until potatoes are cooked. Add Del Monte Classic Recipe Sauce. Simmer for 10 minutes. Remove thread and slice before serving. Makes 5 servings.