Pork Caldereta Recipe

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Are you looking for pork caldereta recipe? You are lucky because this post lists the ingredients and procedure in making pork caldereta.

It has been believed that the tomato-based dish of the Filipinos is influenced by the Spaniards during the colonization period. It came from the word “caldera” meaning cauldron.

According to food historians, early Filipinos first used goat meat for the stew. Later, because of geographical aspects, different meats, which also include fish were used.

As of today, the accepted Caldereta dish is sweet and with a thick sauce.

This version of Pork caldereta will make tomato sauce from scratch and can feed 10 people.

Read: Chicken Caldereta Recipe

Ingredients

• 1 1/2  kilo of pork tenderloin – chopped on desired sizes and separate the fat part
• 2 tablespoon liver spread
• 20 pieces medium tomatoes tomato sauce
• 2 pieces potato – chopped
• 1 medium-sized carrot – chopped
• 1 medium-sized bell pepper – chopped
• 1/4 cup chopped cheese
• 4 cloves garlic – minced
• 1 medium onion – chopped
• 1 bundle spring onions – chopped
• 2 cups of water
• 1 tablespoon finely chopped basil leaves
• 3 spoon brown sugar
• 1 tablespoon soy sauce
• 1/4 part of 1 siling labuyo
• Seasonings, salt, and pepper to taste

Procedure

1. In a pan, boil the tomatoes in 1 cup of water. When you see the skins are disintegrating, crush them using the ladle until the mixture thickens. Strain and set aside.
2. 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 its own oil until crispy (chicharron). Remove the chicharron.
3. Using the oil from the fat, saute garlic and onions. Make sure that the garlic is golden brown before adding the onions.
4. Add the 1 cup of water and put the pork. Then, boil until some of the water runs outs.
5. Add bell pepper and let it simmer.
6. Put the seasonings and let it boil. Then, add the siling labuyo but remove it after 15 seconds.
7. Add the tomato sauce and cheese. Then, let it boil.
8. Add soy sauce.
9. Put the carrots, potato, basil leaves and let it boil. Constantly check if the vegetables are already cooked.
10. Add the liver spread and sugar. Stir.
11. When the sauce becomes thicker, add the spring onion then stir.
12. Add pepper and salt to taste.
13. Top it with the chicharron then serve.

Notes:

• When performing step 2, you can start with high fire. When all the water evaporates, turn the stove into the very low fire.
• The siling labuyo will add simple spicy kicks. Don’t crush it, otherwise, it will be super spicy.
• The soy sauce will add color to the dish because when you add the cheese, it will lighten.
• This pork caldereta recipe is best eaten with hot rice.