Pork Caldereta
This Pork Caldereta is a rich and hearty Filipino stew made with tender pork, tomato sauce, liver spread, and cheese. Perfect with rice, this creamy, savory dish is a comforting ulam that’s easy to make at home.
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.