Pork Caldereta is like a warm hug on a chilly day. It’s all about tender pork swimming in a rich tomato stew, cozying up to chunks of potatoes, carrots, and colorful bell peppers.
And that secret ingredient? Liver spread. Yep, you heard it right. It’s what gives this dish that extra oomph. In my family, Pork Caldereta is the star of every special gathering. I would often have this cook during birthdays and fiestas because why not? Trust me! Any version of Caldereta is always a hit with our guests!
Wondering what my Pork Caldereta tastes like? Well, I’m here to share my version with you, so get ready to enjoy a hearty, flavorful dish that’s sure to leave you wanting more!
Pork Caldereta Ingredients
- Potato: Potatoes are my go-to for adding heartiness and texture to Pork Caldereta. They soak up all the delicious flavors of the stew, making every bite satisfying.
- Carrot: I love the touch of sweetness that carrots bring to the dish. Plus, they add a pop of color that makes the stew even more inviting.
- Bell Pepper: Bell peppers not only add vibrant colors but also provide a fresh, slightly sweet flavor that balances out the richness of the pork and sauce.
- Garlic: You can’t have a Filipino stew without garlic! It’s the foundation of flavor in so many dishes, including Pork Caldereta.
- Onion: Onions add a subtle sweetness and depth to the stew, creating a flavorful base for the other ingredients to build upon.
- Red Chili: I enjoy a bit of heat in my Pork Caldereta, and red chili peppers deliver just the right amount of spice to keep things interesting.
- Pork: Whether it’s chunks of pork shoulder or belly, nothing beats the rich, meaty flavor that pork brings to Pork Caldereta. Pork shoulder is my personal favorite when cooking Pork Caldereta because it’s juicy and soaks up all the tasty flavors of the stew. The bits of fat in pork shoulder make it extra tender and delicious.
Sauces and Flavorings: - Tomato Sauce: Tomato sauce provides a tangy base for the stew, infusing it with richness and depth of flavor.
- Soy Sauce: A splash of soy sauce adds a savory umami kick that takes the stew to the next level.
- Fish Sauce: Fish sauce might seem unusual, but it adds a unique depth of flavor that’s essential to authentic Filipino cooking.
- Cider (Sprite): Sprite might sound like an odd choice, but it adds a touch of sweetness and acidity that balances out the savory flavors of the stew.
- Pork Cube: Pork cube is my secret weapon for enhancing the porky flavor of the dish, making it even more indulgent.
- Liver Spread (Reno): Liver spread adds a luxurious richness and depth to the stew, making it truly unforgettable.
Others Ingredients: - Cooking Oil: I use oil for sautéing the vegetables and browning the pork, adding richness and depth to the stew.
- Cheese: A sprinkle of cheese on top adds a creamy finish to the stew, melting into the sauce and making it even more decadent.
- Salt and Pepper: Of course, no dish is complete without salt and pepper! They’re essential for seasoning the stew and bringing out all the delicious flavors.
How To Cook Pork Caldereta
Frying the Vegetables
In a pan, heat oil over medium heat. Fry the potatoes, carrots, and bell peppers until they are golden brown and slightly crispy. Once fried, transfer them to a paper towel-lined plate to drain excess oil. Set aside for later use.
Sautéing the Aromatics
In a large pot, heat oil over medium heat. Add minced garlic and sliced onions, and sauté until they are fragrant and translucent.
Cooking the Pork
Add the pork chunks to the pot and cook until they start to brown. Let the pork simmer until the fat renders, releasing its natural juices and flavors.
Adding the Sauce and Seasonings
Pour in the tomato sauce, soy sauce, a pinch of black pepper, and fish sauce, stirring to combine. Allow the mixture to simmer, allowing the flavors to meld together.
Adding the Liquid Ingredients
After a few minutes, pour in the Sprite, which will act as the base liquid for the stew. Add a cup of water to adjust the consistency. Bring the mixture to a boil and then reduce the heat to low. Allow it to simmer until the meat is tender.
Enhancing the Flavor
Once the meat is tender, add a pork cube to further enrich the flavor of the stew. Toss in the chopped red chilis for a spicy kick.
Adding Creaminess
Stir in the cheese and let it simmer for about two minutes until it melts and blends into the sauce. Then, add the liver spread, which will add a luxurious richness to the dish.
Throw in the Fried Vegetables
Once the sauce has thickened to your desired consistency, add the fried vegetables to the pot. Stir gently to combine all the ingredients evenly.
Final Seasoning and Simmering
Taste the stew and adjust the seasoning with salt according to your preference. Let the stew simmer for an additional two minutes to allow all the flavors to meld together.
Serve
Once the Pork Caldereta is done, transfer it to a serving plate or bowl. Serve hot and enjoy the hearty and flavorful dish with steamed rice or bread on the side!
Other Caldereta Recipes
Beef Caldereta and Chicken Caldereta are two delicious varieties of our classic Filipino stew, each with its own unique twist.
Beef Caldereta
This version of the stew features tender chunks of beef simmered in a rich tomato-based sauce, flavored with garlic, onions, and bell peppers. Potatoes and carrots are commonly added to the stew, along with green olives and sometimes even liver spread, adding layers of flavor and complexity. Beef Caldereta is often served with steamed rice making it a hearty and comforting meal.
Chicken Caldereta
Chicken Caldereta swaps out beef for bone-in chicken pieces, resulting in a lighter yet equally flavorful stew. The chicken is simmered until tender in a tomato-based sauce infused with garlic, onions, and bell peppers. Potatoes, carrots, and green olives are also commonly added, along with a touch of liver spread for richness. Chicken Caldereta is typically served with steamed rice, perfect for soaking up all the delicious sauce.
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 pieces Potato large (wedge)
- 1 piece Carrot large (wedge)
- 2 pieces Bell Pepper large (triangular cut)
- 2 tbsp Cooking Oil (for sauteeing)
- 6 cloves Garlic (minced)
- 1 piece Onion large (sliced)
- 1 kilogram Pork Chunks
- 1 cup Tomato Sauce
- 4 tbsp Soy Sauce
- 2 tbsp Fish Sauce
- 180 ml Cider / Sprite
- 1 cup Water
- 1 piece Pork Cube
- 3 pieces Red Chili (chopped)
- 60 grams Cheese
- 1 can Liver Spread / Reno (small)
- 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!
Video
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.
