IONA-style Catatos

Ingredients

IONA-style Catatos differs from the original Filipino Catatos by incorporating ingredients and flavors specific to the Islands of the North Atlantic. The addition of potatoes, cabbage, and carrots gives the dish a heartier and earthier profile. The use of local herbs and spices from IONA adds a unique twist to the traditional Filipino flavors, resulting in a fusion dish that is both comforting and exciting. We alse have the original recipe for Catatos, so you can check it out.

• 500g (1.1 lb) pork or chicken, cut into chunks 500g (1.1 lb) pork or chicken, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 carrot, peeled and sliced 1 carrot, peeled and sliced
• 1/4 small cabbage, shredded 1/4 small cabbage, shredded
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1/4 cup (60ml) tomato sauce 1/4 cup (60ml) tomato sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until fragrant.
2. 2.
   Add the pork or chicken chunks to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes and cook for a few minutes until they start to soften.
4. 4.
   Add the potatoes, carrots, and cabbage to the pot, and mix well.
5. 5.
   Pour in the chicken broth, tomato sauce, soy sauce, bay leaf, and paprika. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes or until the meat is tender and the vegetables are cooked through.
7. 7.
   Adjust the seasoning if needed. Remove the bay leaf before serving.
8. 8.
   Serve the IONA-style Catatos hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook at the same rate.
• Cabbage — Shred the cabbage finely to allow it to cook quickly and evenly.
• Pork or chicken — For a more tender result, marinate the meat in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before cooking.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a dash of hot sauce.
• Garnish the dish with fresh herbs like parsley or cilantro for added freshness.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Experiment with different vegetables such as bell peppers or green beans to add variety to the dish.
• Leftovers can be stored in the refrigerator for up to three days and taste even better the next day as the flavors meld together.

Serving advice

Serve IONA-style Catatos hot with a side of steamed rice or crusty bread. The dish is best enjoyed family-style, allowing everyone to help themselves to the flavorful meat, vegetables, and sauce.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh herbs on top of the dish before serving. The vibrant green color will add a pop of freshness and make the dish even more visually appealing.