How to make Chef Tatung’s signature Pork Pot Roast at home

Chef Myke ‘Tatung’ Sarthou at the UKG set and his delectable Pot Roast. PHOTOS: Facebook/Myke Tatung Sarthou

Internationally acclaimed celebrity chef, Madrid Fusion presenter, author, and host Myke ‘Tatung’ Sarthou created the perfect family dish for the weekend.

Just like most of Chef Tatung’s recipes on ABS-CBN morning show Umagang Kay Ganda every week, this recipe is really easy to make and absolutely delicious.

Pork Pot Roast

Part 1: Marinated Pork
1.5 kilos pork loin (beef also works)
2 tbsp salt
4 tbsp soy sauce
4 tbsp brown sugar
2 cups pineapple juice
4 pcs laurel leaves
1 tsp black pepper

Mix all ingredients together and marinade the pork (or beef) overnight. The next day, drain and sieve the marinating liquid and set aside. Pat the pork loin dry. Set aside.

Part 2: Pot Roast with vegetables
Flour for dredging
Oil for frying
1 large carrot, minced
1 celery stalk, minced
2 bell peppers, minced
3 white onions, minced
4 tbsp tomato paste
4 cups chicken stock (or water)
2 tbsp butter
Salt, sugar, black pepper for taste

Dredge the marinated meat in the flour until well coated. In a big pot (a dutch oven works best), fry the meat until golden brown (no need to cook it all the way through). Set aside.

Add more oil to the same pot and sauté all the vegetables and tomato paste until softened. Add the golden brown meat, chicken stock, and marinating liquid. Simmer over low heat for 1.5 to 2 hours.

Chef’s Note: Using a dutch oven, the pot roast can also be cooked in the oven.

Once tender, remove the meat and let sit for at least 15 minutes before slicing.

Sieve the remaining liquid and heat until smooth and thick. Turn off the stove and add butter to the sauce to make it shiny.

Slice the meat and serve with vegetables and sauce on the side.

Chef Tatung Sarthou launching his new book, “Rice to the Occasion”. PHOTO: Facebook/Myke Tatung Sarthou

If you liked this recipe, check out more original dishes and eye-opening information about the Philippines’ staple food in Chef Tatung’s latest cook book, Rice to the Occasion, now available in major bookstores around the metro.

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