FULL VIDEO WITH DETAILED RECIPE AND EXPLANATION https://youtu.be/PAhUji1NGCk https://www.facebook.com/NinongRy https://www.NinongRy.com MECHADO INGREDIENTS 1 whole beef kabilugan (eye of round) 1 kg thick pork backfat Oil for searing/saute Patis as needed Garlic (minced - 100g Onions (diced) - 300g Tomato (diced) - 200g Tomato paste - 100g Bay leaves - 3-5 leaves Soy sauce - 100ml Calamansi juice - 50ml Carrots 500g Potato 500g Bell Peppers - 200g Water - as needed Ground black pepper - as needed MECHADO PROCEDURE: 1. Deep fry potatoes and carrots. Set aside 2. Portion your beef into your desired shape and size. Please use the video as reference. 3. Cut the backfat according to the size of your beef. Please use the video as reference. 4. Using a narrow knife, create space inside the beef that's enough for your backfat. please use video as reference. 5. Gently insert the portioned backfat inside your beef. 6. Season chicken with patis. 8. On a cold cast iron pan, slowly render your backfat trimmings 7. Sear