CANNED PORK "CALDERETA"

This is not truly calderetta, but it is a delicious pork combination anyway.

Assemble these utensils:

butcher's knife mortar and pestle

2 utility plates

chopping board

2 saucepans

basting spoon

pressure canner

20 buffet cans

thermometer

timer

Assemble these supplies:

3 1/2 kilos pork pata (hocks)

1/4 cup garlic

1/2 cup onions

3 tablespoons red pepper

3 tablespoons green pepper

1/4 cup ground peanut

1/3 cup soy sauce

1 cup vinegar

1 teaspoon black pepper, ground

1 cup potato cubes

1 teaspoon vetsin (MSG)

1 can liver spread

Steps in preparation:

1. Weigh pork pata.

2. Cut pata into pieces approximately Evaluate the product:

3. Grind peanut and garlic.

4. 1 1/2 inch cubes. Cut green and red pepper into 1 Appearance: meat — whole, mushy, disintegrated sauce — blackish, creamy brown, thick, very thick, medium, thin

5. inch square. Mix pork pata, black pepper, salt Texture: soft, tender, tough, fibrous, hard and garlic (1/2 of the total amount needed) in a saucepan.)

6. Boil the mixture until it is almost dry.

7. Saute the rest of the garlic and onions.

8. Add the pata and cook until tender.

9. Add ground peanuts, liver spread, sliced green and red pepper and potato cubes.

10. Fill cans (about 370 grains). Add sauce.

11. Exhaust to 180°F for 5 minutes.

12. Seal cans. Process at 15 pounds for 60 minutes.

13. Cool, label, and store. Yield: 20 buffet cans.

Helpful hints: In the absence of tomato sauce, combine the following: 1 quart tomato juice 3 tablespoons sugar 2 teaspoons salt 1 tablespoon chopped onion 1/4 teaspoon mixture of ground cloves all spice mace and cayenne