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.
How To Cook Pork Caldereta (Kalderetang Baboy)
- 1 kilo pork belly cut into cubes
- 1 1/2 cups tomato sauce
- 1/2 cup green olives or sliced pickles
- 2 pcs tomatoes chopped
- 1 pc large red onion chopped
- 3 cloves garlic minced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 2 pcs red chili peppers sliced
- 2 pcs medium sized potatoes cut into cubes
- 2 pcs small carrots sliced
- 1 pork bouillon pork cube
- 2 pcs bay leaves
- 1 tsp. whole peppercorns
- 1/2 cup liver spread
- 4 cups water
- 3 Tbsp. cooking oil
- 1 Tbsp. patis or adjust to suit your taste
- pepper to taste
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 peppercorns 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. 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.