My Own Version of Pork Caldereta
Caldereta is one of my favorite dish. This is a tomato sauce base dish with spices with the sauce thickened using liver. Oldies said that Caldereta was a dish influenced by the Spaniards, but through out the years, it has been perfected here in the Philippines. They also said that the original version of this dish was using goat’s meat.
My own version of Caldereta is using pork meat and with lesser and very thick sauce. I also want it a little sweet with little spicy kick.
Please be noted that this recipe of mine is good for 12 people including 4 kids.
- 1 1/2 kilo of pork tenderloin – chopped on desired sizes and separate the fat part
- 2 table spoon liver spread
- 1 cup tomato sauce
- 2 pieces potato – chopped
- 1 medium sized carrots – chopped
- 1 medium sized bell pepper – chopped
- 4 pieces tomato – chopped
- 1/4 cup chopped cheese
- 4 cloves garlic – minced
- 1 medium onions – chopped
- 1 bundle spring onions – chopped
- 1 spoon finely chopped basil leaves
- 3 cups water
- 3 spoon brown sugar
- spoon soy sauce
- 1/4 part of 1 siling labuyo
- seasonings, salt and pepper to taste
- Sangkutsa the fat part first. You can do this by boiling the fat in 1/8 cup water and let it dry. Then, let the fat fry on it’s own oil until crispy (chicharon). Remove the chicharon.
- Using the oil from the fat, saute garlic and onions. Make sure that the garlic is golden brown before adding the onions.
- Add the chopped tomato and little water. Let it boil until the skin of the tomatoes are separating.
- Add bell pepper and little water then put into boil.
- Add the meat and let it simmer.
- Add the 3 cups of water, seasonings, and put into boil. When boils add the siling labuyo, but remove it after 15 seconds, just to add a little spicy kick to the sauce.
- When you saw that some of the water have evaporated add the tomato sauce and cheese then put into boil.
- Add soy sauce. This will darken the sauce a bit due to the cheese made it pale.
- Add carrots, potato, basil leaves and let it boil. Constantly check if the vegetables are already cooked.
- Add the liver spread and sugar. Stir and put into boil.
- When the sauce becomes thicker, add the spring onion then stir.
- Add pepper and salt to taste.
- Top it with the chicharon then serve.
This dish is best eaten after it is cooked as the chicharon are still crispy and will compliment the sweet sauce.