Pork Giniling Kaldereta is a simple dish that you can make for lunch or dinner. If you like pork giniling and if you are a fan of kaldereta at the same time, this recipe is perfect for you. This dish is a crossover of these dishes. It can be eaten with plain white rice or with pandesal.
I just had this dish for dinner tonight and I really enjoyed it. I plan to save the leftovers for tomorrow. I am thinking of making meat rolls and this will be a perfect filling.
You will notice that I did not use potato in this recipe. It is a matter of preference on my end. This means that you can add potato if you like. 1 large baking potato (sliced into cubes) is enough. Add it along with the carrots if you decide to have it.
Follow the recipe below and you should be on the right track. By the way, I had a piece of pork cube in the recipe. This helps improve the flavor. Most of you won’t have this ingredient. In this case, use beef cube or beef powder; you can also use beef broth. If using beef broth, add ½ cup of broth and omit the water.
Try this Pork Giniling Kaldereta Recipe. Let me know what you think.
Pork Giniling Kaldereta Recipe
Ingredients
- 1 1/2 lbs. ground pork
- 1 8 oz. can tomato sauce
- 1 small red bell pepper chopped
- 1 small green bell pepper chopped
- 1/2 cup carrots cubed
- 1/4 cup liver spread
- 1/4 cup green olives
- 1 piece pork cube
- 1/2 cup water
- 3 tablespoons cooking oil
- 1 small yellow onion chopped
- 4 cloves garlic crushed and chopped
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper to taste
Instructions
- Heat oil in a pan or cooking pot.
- Once the oil turns hot, saute the garlic and onion.
- Let the onion get soft then add the ground pork. Cook while stirring once in a while until the pork turns light to medium brown.
- Add the pork cube and liver spread. Stir and cook for 5 minutes.
- Pour-in the tomato sauce. Stir. Add water and cover. Simmer for 15 to 20 minutes.
- Add crushed red peppers, carrots and olives. Cook for 7 minutes.
- Stir-in the bell peppers. Cook for 5 minutes.
- Add salt and pepper to taste. Stir and continue to cook until the liquid evaporates.
- Transfer to a serving bowl. Serve with white rice.
- Share and enjoy!
Mandy says
Agreed! Would love to have a book with all of these recipes…. Even the ones I may not think I will make but may do it because I can????
Mandy says
I agree would LOVE to have a book with all of your recipes etc
anonymous says
When are you going to have a book recipe? I will totally buy it! When I want Filipino food, I go straight to your website. And I haven’t had one that I didn’t like. Thank you so much!
DAN PATRICK says
Thank you Chef Vanjo! Now I learned how to cook aside from “magsaing ng rice”. My wife is so impressed. hehe 😉
Sheryl says
Looks yummy, thank you for sharing the recipe. I’ll make it tomorrow. 🙂
noel says
Cooking now.
Aquio says
What is liver spread and what can I substitute it with.
hiezelle jean ferrer says
Thanks for the recipe ,, I am cooking now as in at this moment,, using this recipe:-)
cha says
can i use ground beef instead of pork?thanks
Vanjo Merano says
Cha -- You can apply this recipe using 80% lean beef.
Juboy says
can you also use ground beef instead with this recipe?
Stef says
Thanks for the recipe sir. I plan to cook this later for dinner,
Vanjo Merano says
You’re welcome!