A famous Filipino slow-cooked stew is caldereta, which features different regional variations. This Spanish-influenced dish gets its name from the Spanish word “caldera,” meaning cauldron. The meat cooks slowly for hours, becoming tender and flavorful. While beef caldereta is most popular, other proteins like goat, duck, or chicken are also used. In this article, we’ll explore the pork version of this renowned Filipino stew.
Table of Contents
The Pork Version
Pork caldereta features a tomato-based broth made with tomato sauce, paste, or fresh tomatoes. The recipe calls for sautéing pork with garlic, onions, and tomatoes until browned. Using fresh tomatoes enhances flavor, as browning them releases natural sweetness for a robust pork taste. This step is crucial for developing full flavor.
Ingredients and Alternatives
For pork caldereta, you’ll need pork belly or shoulder, garlic, onions, tomatoes, vegetable oil, water, fish sauce, liver spread, potatoes, carrots, green olives, tomato sauce, bay leaves, and red bell pepper. Green olives offer a distinct sourness but can be omitted. Pickles substitute well if olives are pricey. Liver spread is essential; if unavailable, finely chopped broiled pork liver works as an alternative.
Cooking Instructions
To prepare pork caldereta, warm oil in a medium pan, sauté minced garlic until aromatic. Introduce sliced onions, stirring gently until softened. Incorporate diced tomatoes, cooking until tender and oil turns vibrant orange. Add cubed pork belly, sautéing for around 4 minutes or until meat caramelizes. Pour in water, season with black pepper, then simmer over medium heat for roughly 30 minutes, covered. Stir in patis and liver spread until well combined with broth. Introduce tomato sauce and bay leaves, mixing thoroughly, then cover and simmer for another 20 minutes. Incorporate carrots, potatoes, olives, and chili peppers (optional), mixing well. Cover and simmer for 7 minutes. Finally, fold in bell peppers, cover, and simmer for 3 more minutes.
Final thoughts
Pork caldereta offers a flavorful twist on a classic Filipino dish. This hearty stew excels for any occasion, sure to delight even discerning palates. With proper ingredients and techniques, you can craft an authentic, delicious pork caldereta that transports taste buds to the Philippines. Gather your ingredients, begin cooking, and savor the delectable flavors of this iconic Filipino fare!
NOTES ON THE INGREDIENTS:
Pork Belly
Pork belly, a frequent caldereta cut, lends rich, tender texture. Pork shoulder or butt substitutes offer leaner options. It’s sautéed with garlic, onions, and tomatoes until browned, then simmered with assorted spices and ingredients, creating a luscious stew.
Green Olives
Green olives play a vital role in pork caldereta’s distinctive taste. Their tart flavor balances the dish’s rich, savory essence. Though pricey, pickles make an adequate substitute if needed.
Liver Spread
Caldereta gains depth from liver spread’s savory richness. When unavailable, broil pork liver, chop finely, and incorporate into the stew.
Carrots and Potatoes
These veggies lend texture and taste to pork caldereta. Typically added near the end, this prevents overcooking and mushiness.
Tomatoes
Tomatoes create the tomato-based sauce integral to pork caldereta. Fresh ones enhance flavor while browning the meat. Substitutes like tomato sauce or paste work too.
Print Recipe
5 from 2 votes
How To Cook Pork Caldereta (Kalderetang Baboy)
Caldereta is a popular Filipino stew that has various regional versions. It is a dish with a Spanish influence, derived from the Spanish word caldera which means cauldron.
Prep Time15 minutes mins
Cook Time1 hour hr 4 minutes mins
Total Time1 hour hr 19 minutes mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: kalderetang baboy, pork caldereta
Servings: 5 servings
Calories: 246kcal
Author: Manny
Ingredients
- 1/2 kilo pork belly or pork shoulder cut into cubes
- 1 cup tomato sauce (200ml pack)
- 1/2 cup green olives or sliced pickles (optional)
- 2 pcs tomatoes chopped
- 1 pc red onion chopped
- 3 cloves garlic minced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 2 pcs red chili peppers sliced (optional)
- 2 pcs medium sized potatoes (or 1 large potato) cut into cubes
- 1 pc medium sizecarrot sliced
- 1 pork bouillon (e.g. Knorr pork Cube) pork cube
- 2 pcs bay leaves
- 1/2 tsp. ground black pepper
- 1/2 cup liver spread
- 4 cups water
- 3 Tbsp. cooking oil
- 1 Tbsp. patis or adjust to suit your taste
- pepper to taste
Instructions
How To Cook Pork Caldereta:
In a medium size wok, heat oil and saute garlic until fragrant. Then add onions and stir until soft.
Add in tomatoes and stir cook until it becomes soft and the oil turns to orange in color.
Then add the pork belly and saute for about 4 minutes or until the pork turns to brown.
Pour in water and add black pepper then simmer in medium heat for about 30 minutes and cover.
Add the patis, liver spread, and pork cubes. Mix until the liver spread is well combined with the liquid.
Add the tomato sauce and bay leaves. Mix again to combine. Then cover and simmer for about 20 minutes more.
Then add carrots, potatoes, olives and chili peppers (optional). Mix and cover then simmer for 7 minutes.
And for the finale, add the in the bell peppers, cover and simmer again for 3 minutes.
Serve hot with steamed rice or fried rice.
Video
Notes
Pork Caldereta Cooking Hacks:
- Utilizing pork belly gives savory richness and tenderness.
- Garlic, onions, tomatoes: browning them amplifies exquisite flavors blending harmoniously.
- Fresh tomatoes complement tomato sauce's richness, layering depth deliciously.
- Liver spread imparts caldereta its distinctive essence; broiled liver provides an option.
- Green olives' distinct tang enlivens the dish; pickles substitute vibrantly.
- Carrots, potatoes, olives, chili peppers: additions offering varied tastes, textures.
- Adding bell peppers last preserves their appetizing crunch.
Try Other Delicious Recipes:
- Kalderatang Itik (Duck Caldereta)
- Adobong Pato
- Braised Whole Duck in Coconut Wine
