Dutch Oven Pork Stew Recipe

I enjoyed having this Dutch Oven Pork Stew for dinner. It is delicious and the meat is very tender. Another good thing about this stew dish is that I do not need to keep an eye on it while cooking. I had extra time doing household chores while waiting for my dinner to be ready.

Dutch Oven Pork Stew

I made use of pork belly for this recipe. You can also use pork shoulder or other parts with fat. The fat helps keep the pork moist and flavorful. You do not need to eat the fat, but if you try then you’ll be surprised how the fat literally melts in your mouth. I had this with rice and it was a blast.

Dutch Oven Pork

It was really easy to cook Dutch Oven Pork Stew. I simply used the stovetop for the first few minutes to saute the onion and garlic, and to partially cook the pork. Once done, I place the remaining ingredients in the Dutch oven and put it in the conventional oven to cook. That’s it. I just noticed that the color of my Dutch oven and the inside of my conventional oven were the same. I thought that it was neat.

You can also refer to this dish as pork afritada, just add potato if you want. You can also convert it to pork kaldereta by adding some liver spread or liver pate, green olives, carrots, and potato.

Try this Dutch Oven Pork Stew Recipe. Let me know what you think.

Dutch Oven Pork Stew Recipe
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lbs. pork belly, sliced
  • 1 1/2 cup frozen green peas
  • 5 pieces sweet pepper, sliced in half and seeds removed
  • 1 (8 oz.) can tomato sauce
  • 2 cups beef broth
  • 1 medium onion, minced
  • 4 cloves garlic, crushed
  • 3 tablespoons cooking oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven (conventional oven) to 350F.
  2. Heat a Dutch oven in a stovetop.
  3. Pour-in the cooking oil.
  4. Once the oil gets hot, saute the onion and garlic.
  5. Add the pork belly slices. Cook until the pork turns light brown. Turn-off the fire or heat from the stovetop.
  6. Pour the tomato sauce and beef broth in the Dutch oven. Add the peppers and peas. Cover and place inside the conventional oven. Let it stay inside the oven for 2 hours at 350F.
  7. Remove from the oven, add salt and pepper to taste.
  8. Serve. Share and enjoy!

 

Dutch Oven Pork Stew Recipe

Easy Kalderetang Kambing (Goat Stew)

Kalderetang Kambing is the Filipino version of Goat Stew. This delicious dish is prepared using chevon (goat meat), tomato sauce, some vegetables, and liver spread. The use of liver spread makes kaldereta different from other tomato based stews.

Simple Kalderetang Kambing Recipe

Have you tried eating goat before? I cannot blame you if you have no reaction or if this recipe sounds uncommon. I understand that not everyone has tried goat meat, and to those who did – they might have an unpleasant experience. It all boils down to the way the meat is handled to ensure that the gamey flavor and odor is taken care of;it is important to neutralize the odor of the goat meat before or during the cooking process, and this is usually done in may ways:some boil the meat and discard the water before cooking, while others cook the meat with a lot of ginger and vinegar to remove the gamey taste and odor. While these methods are proven and effective, I learned of an easier way to solve the problem and it only requires you to soak the meat in buttermilk overnight. Not only does it take care of the unwanted odor, it also makes the meat tender – just like what we did with buttermilk fried chicken.

Simple Kalderetang Kambing

Kalderetang Kambing is popular in the provinces and is usually served during town fiestas and special occasions. Lucky for me, I was able to grab a decent amount of goat meat from the Filipino store here in the Northern suburbs of Chicago (I think that the goat came from Wisconsin, which is just a few miles from the North). So I made another Kalderetang combing video and I plan to shoot more cooking videos involving goat meat in the future. I am also looking forward to make kilawing kambing and/or sampayne soon.

You will need a bit of patience when you cook Kalderetang kambing using an ordinary cooking pot, but it is worth the wait. You can use a pressure cooker to speed-up the process.

Try this Kalderetang Kambing Recipe. Kampai!

 

Kalderetang Kambing (Goat Stew)
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 lbs. goat meat (chevon), chopped
  • 2 cups buttermilk
  • 2 large baking potatoes, cubed
  • 1 small can (8 oz.) tomato sauce
  • 1 large carrot, cubed
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1/4 cup liver spread or liver pate
  • 1 large yellow onion, chopped
  • 4 cloves garlic, crushed and chopped
  • 3 tablespoons cooking oil
  • 1 1/2 cup water
  • 1 1/2 teaspoons beef powder or 1 beef cube
  • Salt and pepper to taste
Instructions
  1. Soak the goat meat in buttermilk overnight. Wash the goat meat thoroughly with running water before cooking. Make to drain all the liquid.
  2. Heat the cooking oil in a pan or pressure cooker.
  3. Saute the onion and garlic.
  4. Add the goat meat. Cook until the color turns light brown.
  5. Add the tomato sauce, beef powder, liver spread, and water. Stir and let boil.
  6. If you are using a pressure cooker, cover and pressure cook for 20 to 25 minutes. Otherwise, cover and simmer for 1 to 1 1/2 hours.
  7. Add the bell pepper, potato, and carrot. Stir and cook for 10 minutes.
  8. Sprinkle some salt and pepper to taste.
  9. Transfer to a serving bowl. Serve.
  10. Share and enjoy!

 

Watch the cooking video:

I used an electric pressure cooker in the cooking video and it really did a good job in cooking the dish from start to finish. If you want to know more about this tool, I did a comprehensive YouTube video review. Click here to watch the video.

Pork Kaldereta Recipe

Pork Kaldereta is a Filipino tomato based stew dish. It is composed of cubed pork ham or belly, potato, carrots, tomato sauce, liver spread and other vegetables. The secret in preparing a good pork kaldereta is all in the meat. Make sure to use high quality meat because this can make or break the outcome of your dish. I also recommend the use of liver spread because it will make your kaldereta stand out. Remember that a true kaldereta dish should have liver spread or liver paste as one of its ingredients. Green olives, on the other hand, will give your dish a nice sour flavor that will compliment well with the other ingredients. You can do without it, but it is better to cook with green olives at least once when making kaldereta so that you will understand what I’m talking about.

Try this Pork Kaldereta recipe. Let me know what you think.

Pork Kaldereta

Pork Kaldereta Recipe

Ingredients

  • 2 lbs. Pork, cubed
  • 1 (15 oz.) can tomato sauce
  • ¾ cup green olives
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 2 medium baking potatoes, cut into large cubes
  • 2 medium carrots, sliced diagonally
  • 1 medium yellow onion, sliced
  • 2 teaspoons minced garlic
  • 32 oz. beef broth
  • ½ cup liver spread
  • 3 tablespoons cooking oil
  • Salt and pepper to taste

Watch the cooking video:

Cooking Procedure

  1. Heat the oil in a cooking pot.
  2. Once the oil is hot, saute the garlic and onion.
  3. Add the pork. Stir and cook for for 5 minutes or until the color turns light to medium brown.
  4. Pour-in the tomato sauce and beef broth. Let boil. Cover and simmer for 60 minutes.
  5. Add the liver spread. Stir and cook for 3 minutes.
  6. Put-in the carrots and potatoes. Cover and cook for 8 to 10 minutes.
  7. Add the olives and bell peppers. Cook covered for 8 minutes.
  8. Add salt and pepper to taste.
  9. Turn-off the heat. Transfer to a serving plate.
  10. Serve. Share and enjoy!

Number of servings (yield): 5

Kalderetang Kambing

Kalderetang Kambing is goat meat stewed in tomato sauce. The adult goat meat, Chevon, is commonly used for this dish. The meat is sautéed with garlic, onions, and tomatoes then stewed in tomato sauce until it becomes tender.

kalderetangkambing

Preparing goat meat requires some extra procedures compared to beef or pork. Since goat meat is gamey, a common practice to eliminate the odor and gamey flavor is to marinate it in vinegar, salt, and ground black pepper mixture for an hour or two before cooking.

Compared to the other Kaldereta dishes (sometimes spelled as Caldereta), Kalderetang Kambing is considered more special. It is commonly served in special occasions such as town fiestas and birthday parties (usually for grown-ups). It also goes well as an appetizer (pulutan) and is best when beer is around.

Try this Kalderetang Kambing recipe.

Kalderetang Kambing
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb goat meat (chevon), cubed
  • 1 tablespoon garlic, minced
  • 1 piece medium-sized onion, minced
  • 3 pieces medium sized tomatoes, diced
  • 1/2 teaspoon crushed chili or fresh Thai chili (optional)
  • 1 cup tomato sauce
  • 3/4 cup bell pepper, sliced
  • 6 tablespoon liver spread
  • 3/4 cup Spanish green olives (optional)
  • 1/2 cup vinegar
  • 1 piece large carrot, cubed
  • 1 piece medium-sized potato, cubed
  • 3 tablespoons cooking oil
  • 2 cups water
  • Salt and pepper to taste
Instructions
  1. Combine the vinegar, salt, and ground black pepper in a large bowl then marinate the goat meat for at least an hour (This should eliminate the gamey smell and taste of the meat) then separate the meat from the marinade.
  2. Pour the cooking oil in a cooking pot or casserole and apply heat.
  3. Sauté the garlic, onion, and tomatoes
  4. Add the marinated goat meat then cook until the color of the outer part turns light brown
  5. Put-in the tomato sauce and crushed chili then allow to cook for 2 minutes
  6. Add the water and allow to boil. Simmer for at least 45 minutes or until the meat is tender.
  7. Add the liver spread and cook for 5 minutes (You may add water if the sauce seems to dry up)
  8. Put-in the potatoes and carrots then simmer for 8 minutes.
  9. Add the olives and bell pepper then simmer for another 5 minutes.
  10. Add salt and pepper to taste.
  11. Serve hot. Share and enjoy!

 

Watch the cooking video: