Pork Caldereta Recipe

Now, what dish could be more welcome at a family meal than a hot serving of freshly-cooked pork caldereta? Imagine this hearty, fragrant stew which is a staple in every Filipino household: a bright tomato sauce enriched with savory liver spread, with chunks of succulent pork cooked until every piece is tender, a touch of pineapple juice added for a hint of sweetness to contrast with the added spice of chopped siling labuyo and hot sauce…with bell peppers and onions and plenty of sliced potatoes to make this a filling viand, it’s definitely something to look forward to at the end of a long day to help you feel at home again. With all that grated cheese on top as a final comforting flavor, how can anyone resist the deliciousness of a homemade plate of pork caldereta with plenty of fluffy white rice for lunch or dinner?


  • 1 kilo pork with bones and skin, cut into serving pieces
  • 2 medium size red/green bell pepper, cut into wedges
  • 2 medium size potato, cut into wedges
  • 1 small can liver spread
  • 1/2 cup grated cheddar cheese
  • 1/2 tsp. peppercorns, crushed
  • 2 medium size onion, chopped
  • 1/2 head garlic, chopped
  • 1 cup pineapple juice
  • 1/2 cup cornstarch
  • 1 cup tomato sauce
  • 1/2 tsp hot sauce
  • 2- 3 pcs. siling labuyo
  • 3 bay leaf
  • cooking oil

Cooking Instructions:

  1. In a large saucepan put pork add enough water to cover meat, boil quickly for 2-3 minutes.
  2. Remove from pan and discard liquid, rinse pork with running water to remove all scum, drain and keep aside.
  3. Using same saucepan, sauté garlic and onion, add meat and sauté for another 2-3 minutes.
  4. Add tomato sauce, hot sauce and stir cook for 3-5 minutes.
  5. Add in pineapple juice, 6-8 cups of water, ground peppercorns and bay leaf bring to a boil and simmer for 30-45 minutes or until pork are tender, add more water as necessary.
  6. Add potatoes and continue to simmer for 3-5 minutes or potatoes are cook and just enough sauce remains.
  7. Add liver spread, cheddar cheese and siling labuyo, cook for 2-3 minutes.
  8. Add bell pepper and season with salt to taste, cook for another 2-3 minutes.
  9. Add cornstarch diluted in 1/2 cup of water and stir cook until sauce thicken.
  10. Serve hot.

Source: overseas pinoy cooking
Image: DelMonte.ph

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