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 Recipe
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:
Heat the oil in a cooking pot.
Once the oil is hot, saute the garlic and onion.
Add the pork. Stir and cook for for 5 minutes or until the color turns light to medium brown.
Pour-in the tomato sauce and beef broth. Let boil. Cover and simmer for 60 minutes.
Add the liver spread. Stir and cook for 3 minutes.
Put-in the carrots and potatoes. Cover and cook for 8 to 10 minutes.
Add the olives and bell peppers. Cook covered for 8 minutes.
One of my favorite Filipino dishes is the Kaldereta or Caldereta. It is a hearty meat dish using chevon (goat meat), beef, or pork combined with potatoes, carrots, tomato sauce, and liver spread or liver paste. This is a popular dish served during special occasions and a regular in every Filipino cookbook.
My family loves Beef Kaldereta and I must say that my wife is an expert in cooking this dish. As special at it may seem, preparing something like this takes some time and patience but it is all worth the wait. I would recommend the presence of a pressure cooker though to save some time in making the meat tender.
I love to put more words for this dish but my wife is now serving the kaldereta in the dining table. The aroma is tempting me somewhat saying “come and indulge”. I’m off to go but before that let me remind you to put some extra cups of rice in the rice cooker. Happy eating!
Beef Kaldereta Recipe
Author: Vanjo Merano
Serving size: 6
Cuisine: Filipino Recipe
2 lbs beef, cubed
3 garlic cloves, crushed and chopped
1 onion, finely chopped
2 cups beef broth
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 cup tomato sauce
½ cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili or red pepper
3 large bay leaves
2 cups potatoes, sliced
2 cups carrots, sliced
1 cup cooking oil
⅔ cup green olives
salt and pepper to taste
Heat the cooking oil in the cooking pot or pressure cooker.
Sauté the onion and garlic.
Add the beef. Cook for 5 minutes or until the color turns light brown.
Add the dried bay leaves and crushed pepper. Stir.
Add the liver spread. Stir.
Pour-in the tomato sauce and beef broth.
Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
Add potato and carrots. Cook for 8 to 10 minutes.
Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.