What You’ll Find Here?
If you love dishes with rich, bold flavors, this Pork Caldereta recipe is a must-try.
It’s tender, saucy, and loaded with Filipino-style flavor.
Every bite is filled with juicy pork, veggies, and that signature thick, savory sauce made even more indulgent with liver spread and cheese.
Growing up, I always looked forward to caldereta during birthdays and special Sundays.
No matter how many dishes were on the table, caldereta was always the first to disappear.
This version is easy to make, packed with flavor, and perfect with steamed rice.
And yes, the secret ingredients, Sprite, liver spread, and cheese.
Really make a difference!
Pork Caldereta Ingredients
Potato
Potatoes make Pork Caldereta extra hearty. They soak up all the sauce and flavors, making every bite satisfying.
Carrot
Carrots add a natural sweetness and a pop of color that makes the dish even more inviting.
Bell Pepper
Bell peppers bring fresh, slightly sweet flavors that balance the richness of the pork and sauce.
Garlic
Garlic is a must for building that deep, savory flavor we all love in Caldereta.
Onion
Onions add sweetness and depth, creating a rich base for the stew.
Red Chili
A bit of red chili adds just the right kick to keep the flavors exciting.
Pork
I like using pork shoulder because it’s juicy, tender, and full of flavor. The bits of fat make the pork melt-in-your-mouth delicious.
Tomato Sauce
Tomato sauce gives the stew a rich, tangy base that ties everything together.
Soy Sauce
Soy sauce adds that extra layer of savory, umami goodness.
Fish Sauce
A splash of fish sauce adds depth and a true Filipino flavor to the stew.
Sprite (Cider)
Sprite might sound unexpected, but it adds a slight sweetness and balances the savory flavors perfectly.
Pork Cube
A pork cube boosts the meaty flavor, making the stew even more rich and satisfying.
Liver Spread (Reno)
Liver spread is what makes Caldereta extra special — rich, savory, and unforgettable.
Cooking Oil
Oil is used to sauté and brown everything, helping build deep flavor right from the start.
Cheese
A little cheese melts into the sauce, making it creamy and even more indulgent.
Salt and Pepper
Salt and pepper bring everything together and make the flavors pop.
How to Cook Pork Caldereta
1. Fry the Vegetables
In a pan, heat oil over medium heat. Fry the potatoes, carrots, and bell peppers until slightly golden. Drain and set aside.
2. Sauté the Aromatics
In a large pot, sauté garlic and onion until fragrant and soft.
3. Cook the Pork
Add the pork and cook until lightly browned. Let the fat render to bring out its flavor.
4. Add Sauce and Seasonings
Pour in tomato sauce, soy sauce, fish sauce, and a pinch of black pepper. Stir to coat the pork. Simmer for 5 minutes.
5. Add Sprite and Water
Add the Sprite and water. Bring to a boil, then lower the heat and simmer until pork is tender (about 40 minutes).
6. Boost the Flavor
Add the pork cube and red chilies (if using). Stir well.
7. Make It Creamy
Stir in cheese until melted. Then add liver spread and mix until well blended. Let simmer until the sauce thickens.
8. Add Fried Vegetables
Return the fried vegetables to the pot. Stir gently and cook for another 2–3 minutes to let the flavors come together.
9. Final Seasoning
Taste and adjust salt and pepper to your preference.
10. Serve Hot
Transfer to a serving bowl and enjoy with plenty of rice!
Cooking Tip:
Best pork for caldereta? Use pork shoulder (kasim) for tender, flavorful meat.
No liver spread? You can mash pork liver or skip it, but it adds depth to the sauce.
Want a thicker sauce? Add a tablespoon of tomato paste.
Spicy version: Add more red chilies or siling labuyo.
Creamy style: Cheese is optional but adds that melt-in-your-mouth texture.
More Pork Recipes to Try
Enjoyed this recipe? Check out these other pork dishes and discover more ways to enjoy classic Filipino flavors.
Pork Adobo – A soy-vinegar classic
Pork Mechado – Tangy and tomato-rich
Creamy Pork Afritada – Lighter but still heart
Paksiw na Pata – Sweet and savory pork hock stew
Frequently Asked Questions
The best cuts of pork for Caldereta are those with a good balance of meat and fat, such as pork shoulder (kasim) or pork belly (liempo). These cuts provide the stew with rich flavor and tender texture.
Yes, Pork Caldereta can be made in a slow cooker. Sear the pork and sauté the aromatics first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the pork and vegetables are tender.
To thicken the sauce, you can let it simmer uncovered until it reduces to your desired consistency. Adding a bit more liver spread or a slurry made from cornstarch and water can also help thicken the sauce.
Yes, adding cheese is a popular variation of Pork Caldereta. You can add grated cheddar or processed cheese towards the end of cooking, stirring until it melts and incorporates into the sauce.
Pork Caldereta
Ingredients
- ½ cup cooking oil for frying
- 2 large potatoes cut into wedges
- 1 large carrot cut into wedges
- 2 large bell peppers cut into triangles
- 2 tbsp cooking oil for sautéing
- 6 cloves garlic minced
- 1 large onion sliced
- 2.2 lbs pork chunks about 1 kilogram
- 1 cup tomato sauce any brand like Hunt’s or Del Monte works fine
- 4 tbsp soy sauce
- 2 tbsp fish sauce
- ¾ cup lemon-lime soda like Sprite or 7Up or apple cider
- 1 cup water
- 1 piece pork bouillon cube
- 3 red chili peppers chopped (optional, adjust to taste)
- ⅓ cup grated cheese quick-melt or cheddar
- 1 small can liver spread Reno or similar
- Salt and pepper to taste
Instructions
- In a pan fry the potatoes, carrots and bell peppers. Let them dry on a paper towel and set aside.
- In a pot saute the garlic and onion in oil.
- Add the pork and let it simmer until fat renders.
- Put in the tomato sauce, soy sauce, black pepper and fish sauce. Let it simmer.
- After a few minutes pour the sprite, this will act as your stock. Add a cup of water. Let it boil until the meat is tender.
- Once the meat is tender add one pork cube to add flavor. Then add the red chilis.
- Add the cheese and let it simmer for two minutes then add the liver spread.
- Once the sauce thickens, put in the fried veggies.
- Add salt according to taste and simmer for two minutes.
- Transfer to a plate or a bowl and serve!
Watch this!
Notes
- You can substitute pork with beef, chicken, or even goat meat for different versions of Caldereta.
- Caldereta tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
