Go Back
Pork Caldereta Pin It!
Print Recipe
5 from 2 votes

How To Cook Pork Caldereta (Kalderetang Baboy)

Pork caldereta is a savory Filipino stew featuring tender pork simmered in a rich, tomato-based sauce with a medley of vegetables and flavorful spices.
Prep Time15 minutes
Cook Time1 hour 4 minutes
Total Time1 hour 19 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: chicken pastil panlasang pinoy, kalderetang baboy, meat recipes, pinoy recipe, pork caldereta
Servings: 5 servings
Calories: 346kcal
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 (Kalderetang Baboy):

  • 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

Browning the pork before simmering deepens the flavor and adds a rich, savory base to the dish. Make sure to sauté the pork until golden brown on all sides, allowing a light crust to form. This step not only locks in juices but also enhances the overall taste of the caldereta.

Use Both Fresh Tomatoes and Tomato Sauce

Combining fresh tomatoes with tomato sauce creates a layered depth in flavor that’s essential for a well-rounded stew. Sauté the fresh tomatoes first until they soften and release their natural sweetness, then add tomato sauce to thicken. This approach balances acidity and sweetness, making the stew’s sauce richer and more vibrant.

Don’t Skip the Liver Spread

Liver spread is key to achieving the authentic, earthy flavor that defines caldereta. It also helps to thicken the sauce, adding richness and a unique depth to the dish. If you can’t find liver spread, broil a piece of fresh pork liver, chop it finely, and stir it in as a substitute.