This version of kaldereta is the pork version of the well known beef kaldereta. Although there are many kind of kaldereta in Filipino cuisine that make use of goat meat, duck or chicken meat. This is a Filipino tomato based stew which you can use either tomato sauce, tomato paste or fresh tomatoes. Cooking this this involves sauteing the pork with garlic, onions and tomatoes until the meat is brown. So why still use fresh tomatoes since we are already using tomato sauce?
This will add more flavor to the meat since you are also browning it first. As much as possible don’t omit the green olives since it gives a distinct sour flavor to the dish. But since they are expensive, you can use pickles as an alternative. Liver spread is essential because it will not be a kaldereta dish without the liver spread. But if you really can’t find liver spread, as an alternative, and I think it is better, is broiling a piece of pork liver and chop it finely.
A Delicious Variation of Filipino Delicacy
If you are among the fans of Filipino dish, then you surely have known how it tastes to have such rich and meaty flavors in kaldereta. Traditionally, this dish is made with beef but we bring to you a luscious twist by preparing this with pork as if just as satisfying. it offers a flavorful and comforting meal perfect for family dinners or special occasions. It comes filled with tender lumps of pork belly drenched in a rich tomato sauce, and it is surely a dish that warms the table with joy.
The History of Kaldereta
Originally derived from the Spanish word “caldereta,” meaning “cauldron,” kaldereta has been one of the country’s favorite dishes, showing the rich history and cultural diversity of the Philippines. Instituted during the Spanish colonization, it has gotten along really well in years with every region in the Philippines to show its own version. Beef may be the popular meat used for kaldereta, but Filipinos have adopted others such as goat, chicken, and pork each offering a different, yet equally delightful taste experience.
This pork version is a testament to the creative Filipino love for the kitchen. It takes the basic principle of cooking kaldereta but introduces the savory and slightly sweet flavor of pork. It is certainly a dish to try out for those who delight in rich, tomato-based stews.
Key Ingredients That Elevate the Dish
Actually, one reason this particular iteration of kaldereta stands out is its strategic selection of ingredients. These blend very well to create a really flavourful dish. The dish starts off with the critical flavor base from garlic, onions, and fresh tomatoes, sautéed until their natural sweetness is realized and they start caramelizing. Using fresh tomatoes, such as even in the case of tomato sauce, seems repetitive. But don’t skip that step. Fresh tomatoes only add more dimensions and vibrancy to the food, bringing to the fore the original flavor.
Another essential ingredient in pork caldereta is liver spread. This may be one of the odd ingredients to most people, but it is this component that gives the dish the characteristic richness with a background earthy under note. Alternatively, if the liver spread is not at hand, one can opt to broil a bit of pork liver, chop it fine, and then mix it into the stew. Such a substitute gives the same texture and flavor that beautifully weaves the dish together.
The Art of Simmering
Part of the magic in the making of a truly tasteful, tender stew includes the art of patience. Browned pork seeds its juices and flavors within the meat when lightly seared. It is then left to slowly simmer within water and spices. And the longer it simmers, the better the flavors in the pork break down to make the dish tender and juicy.
Onions and green olives complete the flavor of this dish with the sharp flavor that enhances the richness of sauce. As for olives, which are not inexpensive, it is worth them to make the dish authentic in terms of taste. For those who cannot splurge, pickles do the trick by lending a similar level of acidity that takes away from the almost richness of the dish, building layers of flavor.
The ingredients should be added gradually as the stew cooks. After it has cooked the pork and absorbed all the flavors of the tomatoes and liver spread, it should add the tomato sauce and bay leaves to enhance the flavor. It is topped off with the last layers of vegetables—potatoes, carrots, and bell peppers —that not only add color and texture but absorb all the flavors of this delicious sauce, ensuring that every mouthful is full of flavor.
The bell peppers are added toward the end so that their bright color and slight crunch remain intact, while the delightful contrast to the tender pork and soft potatoes is enjoyed.
Serving Suggestions
Kalderetang baboy is really best served with a steaming bowl of rice, which complements perfectly the rich, tomato-based sauce. Whichever plain steamed rice or garlic fried rice combination you have, it will surely make for a great meal sure to please in any gathering.
This stew can be served accompanied by a simple green salad and some pickled vegetables, with which freshness and a certain acidity balance out the richness of this stew.
A Feast to Enjoy and Share
Pork calderteta is not only a meal but a feast in itself, one that spells a celebration of flavors and testifies to the creativity and resourcefulness of Filipino cooking. Whether you are a seasoned cook or the kind of person who barely steps into the kitchen, this dish allows you to really experience the richness that Filipino cuisine truly is. As you take each piece of food, you’ll find yourself transported to a place where food can not only fill the body but maybe even a way of being reunited and celebrating together to share part of one’s heritage.
Serve this comforting, hearty stew to your loved ones; the kalderetang baboy is sure to become that new favorite in your kitchen, just as it has to countless Filipino households.
How To Cook Pork Caldereta (Kalderetang Baboy)
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
Cooking Tips:
Brown the Pork for Extra Flavor
Before simmering, make sure to brown the pork belly thoroughly. This step helps to lock in the juices and creates a rich, caramelized layer that adds depth to the stew. The extra effort in browning will reward you with a more flavorful and robust dish.Incorporate Fresh Tomatoes for Enhanced Taste
Even if you’re using tomato sauce, don't skip the fresh tomatoes. Cooking them down until they release their juices and turn the oil a bright orange will intensify the tomato flavor. This simple addition makes a noticeable difference in the richness and balance of the sauce.Let the Stew Simmer Low and Slow
Patience is key when cooking this stew; allow the pork to simmer gently on low heat. This slow-cooking process ensures that the meat becomes tender and absorbs all the flavors of the sauce. Rushing this step may result in tougher meat and a less cohesive dish.
Manny
Hi Arlene, I’m happy to know that cooking this recipe was a success! Thanks for visiting and sharing your comment!
arlene
Just tried this, but used 1.5 kg pork so adjusted some of the ingredients to taste, and used a whole can of Reno liver spread (because I LOVE liver spread). The result was fantastic! Thanks so much for posting this recipe. Will make again.
mhara
Tnx ! :))
Manny
Hi Lexy, I’m happy that you liked the recipe! Cheers!
Lexy
Just followed this recipe and it taste so good! thank you!
lovelyn
what is peppercorn??
Manny
Hi lovelyn,
Peppercorn is also known as “paminta” or black pepper.