I’m sharing my family’s beloved pork kaldereta recipe, a hearty Filipino stew that combines tender pork shoulder with potatoes, carrots, and bell peppers in a rich tomato-based sauce. The secret to its deep, complex flavor lies in the addition of liver spread and careful simmering until the meat becomes fork-tender. While you can serve it immediately, letting it sit overnight makes the flavors even more spectacular. Let me show you how we’ve perfected this dish over generations.
Recipe
Pork Kaldereta is a rich Filipino stew that combines tender pork chunks with a robust tomato-based sauce, liver spread, and various vegetables. This hearty dish originated from the Spanish word “caldereta,” meaning cauldron, and has evolved into a beloved Filipino comfort food that’s often served during special occasions and family gatherings.
The key to a delicious pork kaldereta lies in achieving the perfect balance between the tender meat, savory sauce, and the medley of vegetables. While traditionally made with goat meat, this pork version offers a more accessible and equally delicious alternative that captures the same bold flavors and satisfying texture.
- 2 lbs pork shoulder, cut into cubes
- 3 tablespoons cooking oil
- 4 cloves garlic, minced
- 1 onion, diced
- 2 potatoes, cubed
- 2 carrots, cubed
- 1 red bell pepper, sliced
- 2 cups tomato sauce
- 2 tablespoons liver spread
- 2 bay leaves
- 1 cup green olives
- 2 cups water
- Salt and pepper to taste
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 3 tablespoons tomato paste
- 2 pieces green chilies (optional)
Heat oil in a large pot over medium heat and sauté garlic and onions until fragrant. Add pork and brown on all sides. Pour in tomato sauce, water, soy sauce, and vinegar. Add bay leaves and simmer for 1 hour or until meat is tender.
Mix in liver spread and tomato paste until well combined. Add potatoes, carrots, and bell peppers, cooking until vegetables are tender. Season with salt and pepper, then add olives and chilies. Simmer for an additional 5-10 minutes until sauce thickens.
For best results, marinate the pork in soy sauce and pepper for at least 30 minutes before cooking. The liver spread can be adjusted according to taste preference, and the dish can be made spicier by adding more chilies.
Kaldereta tastes even better the next day as the flavors continue to develop overnight, so consider making it in advance for special occasions.
Final Toughts
This beloved Filipino dish offers three key qualities that make it a perfect addition to your family’s recipe collection: it’s adaptable to your tastes, it’s great for meal prep since it tastes better the next day, and it’s an excellent way to stretch your grocery budget by transforming simple ingredients into a memorable meal.
As I wrap up my Final Thoughts on Pork Kaldereta, I’d like to share a few culinary tips. Don’t hesitate to adjust the spice level or try different vegetables based on what’s in season.
For flavor enhancements, I recommend letting the stew sit overnight – this allows the pork to absorb more of the sauce’s rich flavors. If you’re cooking for kids, you can reduce the liver spread amount while maintaining the dish’s authentic character.
Frequently Asked Questions
Can I Use Other Cuts of Pork Besides Pork Shoulder?
I love how tender pork becomes when slow-cooked. You can absolutely use pork belly, tenderloin, or pork butt – each cut brings its own delicious texture and richness to your dish.
How Long Can I Store Leftover Pork Kaldereta in the Refrigerator?
I’d recommend storing your leftover dish in an airtight container for up to 3-4 days. For food safety, make sure it’s refrigerated within 2 hours of cooking and reheated thoroughly before eating.
Is It Possible to Make This Dish Less Spicy?
I’ve found that 80% of kaldereta’s heat comes from chili peppers. By adjusting spices and using milder peppers or bell peppers, I can create flavor alternatives that’ll keep the dish family-friendly.
Can I Substitute Liver Spread With Something Else?
I’d suggest using mashed cooked liver, liver pate, or even pureed mushrooms as alternatives. These give a similar richness and depth, though you’ll need to adjust seasonings to match traditional flavor.
Why Does My Sauce Separate After Refrigeration?
I’ve found that sauce consistency changes and ingredient separation happens after cooling because fats solidify at lower temperatures. I always give it a good stir when reheating to bring it back together.