Calderetang baboy is the pork version of the famous Filipino Caldereta dish. Although the dish is usually cooked using beef as the main protein ingredient, we should not be limited by it. This pork version is as good as its beef counterpart. Chicken meat, whether bone-in or boneless, can also be used using this recipe if desired.
I consider this as a basic recipe for pork caldereta. It has the minimum ingredients that will enable you to complete the dish. The main sources of flavors are pork and liver spread. This means that the seasonings (salt and pepper) will play an important role to enhance the overall flavor of the dish. When you watch the video below, you will notice that I emphasized adding more salt to bring-out the flavor from the meat. Make sure to take it easy on it though as we do not want our dish to be very salty.
The secret to a successful Calderetang Baboy has something to do with both flavor and texture. I already talked about how to provide flavor to the dish. The texture part has something to do with the pork and vegetables. The pork should be very tender. The vegetables should not be overcooked to the point that it gets mushy.
I know people who like their calderata spicy. This can easily be done by adding 3 to 5 pieces of chopped chili pepper. You can do this after adding the tomato sauce. This will enable the capsaicin (compound from peppers that provides heat) from the chili to blend well with the sauce for that optimal level of heat.
Try this Calderetang Baboy Recipe. Let me know what you think.
- 2 lbs. pork belly, cubed
- 1 small red bell pepper, sliced into small squares
- 1 small green bell pepper, sliced into small squares
- 3 medium ripe tomato, wedged
- 4 ounces Filipino style tomato sauce
- 3 ounces liver spread
- 2 medium potato, diced
- 1 medium carrot, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, crushed and chopped
- 3 to 4 cups water
- 6 tablespoons cooking oil
- Salt and ground black pepper to taste
- Heat oil in a pan. Once the oil becomes hot, pan-fry the carrots and potato until the outer part turns light brown. This should take around 2 to 3 minutes. Set aside.
- Remove excess oil from the pan. Saute onion, garlic, and tomato. Continue to cook until the onion and tomato becomes soft.
- Add the pork belly slices into the pan. Cook until the pork turns light brown.
- Pour tomato sauce into the pan. Stir.
- Add water. Let boil. Cover and cook in low heat for 45 to 60 minutes.
- Add liver spread. Stir until well blended.
- Put the bell peppers into the pan. Stir. Continue to cook in medium heat until the sauce reduces to half.
- Season with salt and ground black pepper.
- Add the pan-fried carrot and potato. Stir and cook for 3 to 4 minutes.
- Transfer to a serving plate. Serve!
- Share and enjoy!