Craving Comfort? Easy Pork Caldereta Recipe You’ll Devour!

Why You’ll Absolutely Love This Pork Caldereta Recipe

Imagine sinking your teeth into tender, melt-in-your-mouth pork, simmered in a rich, savory tomato sauce bursting with olives, bell peppers, and a hint of liver spread for that signature Caldereta depth. Are you ready to experience a taste of Filipino home-style cooking that’s both incredibly satisfying and surprisingly easy to make? This pork caldereta recipe delivers all that and more! It’s the perfect dish to warm you up on a chilly evening or impress your family and friends at your next get-together.

This isn’t just any caldereta recipe; it’s your ticket to a flavorful, fuss-free meal that will have everyone asking for seconds. We’ve simplified the steps, focusing on maximum flavor with minimum effort, so even beginner cooks can create a restaurant-quality dish right in their own kitchen. Keep reading to discover how to make this incredible pork caldereta a staple in your recipe repertoire!

Printable Recipe Card: Your Easy Pork Caldereta Guide!

Craving Comfort? Easy Pork Caldereta Recipe You’ll Devour!

Dive into the rich and savory flavors of this Ultimate Pork Caldereta Recipe! This classic Filipino stew features tender pork simmered in a vibrant tomato sauce with potatoes, carrots, bell peppers, and olives. Perfect for family dinners and special occasions, this easy-to-follow recipe guarantees a delicious and authentic taste of Filipino comfort food. Get ready to impress with this flavorful and satisfying Pork Caldereta!

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Prep Time 20 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Course Dinner, Main Course

Cuisine Filipino

Servings 6 people

Calories 450 kcal

Equipment

• 1 Large Pot or Dutch Oven For simmering the stew
• 1 Large Skillet For searing the pork (optional)
• 1 Chopping Board For prepping vegetables and pork
• 1 Knife For chopping ingredients

Ingredients

  

Pork Caldereta Ingredients

• 2 lbs Pork Shoulder or Butt cut into 1-inch cubes
• 2 tbsp Cooking Oil vegetable or canola oil
• 1 large Onion chopped
• 4 cloves Garlic minced
• 1 inch Ginger grated (optional)
• 1 28 oz Crushed Tomatoes canned
• 1 cup Tomato Sauce canned or boxed
• 1/2 cup Liver Spread or pate
• 1/4 cup Soy Sauce low sodium
• 1 cup Water or Beef Broth adjust as needed
• 2 medium Potatoes peeled and cubed
• 2 medium Carrots peeled and sliced
• 1 large Red Bell Pepper sliced
• 1 large Green Bell Pepper sliced
• 1/2 cup Green Olives pitted and sliced
• 1/4 cup Raisins optional, for sweetness
• 2 tbsp Vinegar white or apple cider vinegar
• 1 tsp Fish Sauce (Patis) or salt to taste
• 1 tsp Sugar or to taste, optional
• 1/2 tsp Black Pepper freshly ground
• 2-3 pcs Bay Leaves optional

Instructions

 

• If desired, sear the pork for richer flavor: Heat oil in a large skillet over medium-high heat. Sear pork cubes in batches until browned on all sides. Remove and set aside.
• In the same pot or Dutch oven, heat remaining oil over medium heat. Sauté onion until softened, then add garlic and ginger (if using) and cook until fragrant, about 1 minute.
• Add crushed tomatoes and tomato sauce to the pot. Stir in liver spread and soy sauce. Bring to a simmer, stirring until liver spread is dissolved.
• Return the seared pork (or raw pork) to the pot. Add vinegar, fish sauce, sugar (if using), black pepper, and bay leaves (if using). Pour in water or beef broth, enough to almost cover the pork. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until pork is very tender.
• Add potatoes and carrots to the stew. Continue to simmer, covered, for another 15-20 minutes, or until potatoes and carrots are almost tender. Add bell peppers, green olives, and raisins (if using). Cook for another 5-10 minutes, or until vegetables are tender-crisp and sauce has thickened slightly.
• Taste and adjust seasoning if needed, adding more fish sauce, sugar, or vinegar to your preference. Simmer uncovered for a few more minutes if you want to thicken the sauce further. Serve hot with steamed rice.

Notes

Chef’s Tip: For an extra layer of flavor, marinate the pork in soy sauce and calamansi juice for at least 30 minutes before cooking. You can also add a splash of red wine vinegar for added tanginess.

Spice Level: For a spicier Caldereta, add a chopped chili or a pinch of chili flakes along with the aromatics.

Serving Suggestions: Pork Caldereta is best served with hot steamed rice. It’s also delicious with crusty bread for soaking up the flavorful sauce.

Keyword caldereta, easy pork recipe, filipino stew, pork caldereta recipe, pork recipe, tomato based stew

What You’ll Need: Ingredients for This Pork Caldereta Recipe

Full Ingredient List:

• 2 lbs pork shoulder or pork belly, cut into 2-inch cubes
• 1 tbsp cooking oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup tomato sauce
• 1 cup beef broth
• 1/2 cup liver spread (or pate)
• 1/2 cup green olives, pitted and halved
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/4 cup soy sauce
• 2 tbsp vinegar
• 1 tbsp brown sugar
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp black pepper
• Salt to taste
• Optional: Potatoes and carrots, peeled and cubed (about 1 cup each)
• Optional garnish: Fresh parsley or cilantro, chopped

Smart Ingredient Swaps and Easy Substitutions:

• Pork Shoulder Alternatives: Don’t have pork shoulder? No problem! You can easily substitute with pork belly for a richer flavor, or use boneless pork chops or even chicken thighs for a leaner version. For beef caldereta, use beef chuck or brisket.
• Liver Spread Substitute: If liver spread isn’t your thing or you can’t find it, you can use pate or even a tablespoon of peanut butter to add richness and thicken the sauce. Some recipes also use blended liver or liver pate as a substitute.
• Vegetable Variations: Feel free to add other vegetables you love! Peas, mushrooms, or even chickpeas can be great additions to your caldereta. For a spicier kick, add a chopped chili pepper or a dash of chili flakes.

Budget-Friendly Tips and Finding Ingredients:

• Choose Economical Pork Cuts: Pork shoulder and belly are generally more budget-friendly than other cuts. Look for sales and buy in bulk if you plan to make this dish often.
• Canned Tomatoes and Tomato Sauce on Sale: Stock up on canned tomatoes and tomato sauce when they are on sale. These are pantry staples that last a long time.
• Use Frozen Vegetables: Frozen bell peppers and other vegetables can be more affordable and just as nutritious as fresh, especially if you are not using them immediately.
• Liver Spread Options: Liver spread can sometimes be found in international or Asian grocery stores. If your local supermarket doesn’t carry it, check online retailers or consider the substitutes mentioned above.
• Vegetable Extenders: Adding potatoes and carrots not only makes the dish heartier but also stretches the meat further, making it more budget-friendly.

Let’s Get Cooking! How to Make This Pork Caldereta Step-by-Step

1. Sear the Pork: In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Add the cubed pork and sear on all sides until nicely browned. This step is crucial for developing deep flavor in your caldereta. Remove the pork from the pot and set aside.
   

   Tip: Don’t overcrowd the pot when searing the pork. Work in batches if necessary to ensure proper browning. Overcrowding will steam the pork instead of searing it.

   
   
2. Sauté Aromatics: In the same pot, reduce the heat to medium. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
   

   FAQ: Why sauté the aromatics first? Sautéing the onion and garlic releases their flavors and creates a flavorful base for the entire dish. This foundational step significantly enhances the overall taste of your caldereta.

   
   
3. Build the Sauce: Pour in the crushed tomatoes and tomato sauce. Stir well to combine with the onions and garlic. Add the beef broth, soy sauce, vinegar, brown sugar, dried oregano, and dried thyme. Stir everything together and bring the sauce to a simmer.
   

   Tip: Taste the sauce at this stage and adjust seasoning as needed. You might want to add a pinch of salt or a bit more brown sugar depending on your preference. Remember the soy sauce is already salty.

   
   
4. Add Pork and Simmer: Return the seared pork to the pot. Stir to coat the pork with the sauce. Bring the mixture back to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 1.5 to 2 hours, or until the pork is fork-tender. The longer it simmers, the more flavorful and tender the pork will become.
   

   Variation: Slow Cooker Caldereta: For a hands-off approach, you can transfer everything to a slow cooker after step 3. Cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is tender.

   
   
5. Incorporate Vegetables and Liver Spread: After the pork is tender, stir in the liver spread until it melts into the sauce and thickens it. Add the green olives, red bell pepper, and green bell pepper. If using potatoes and carrots, add them now as well. Continue to simmer, uncovered, for another 15-20 minutes, or until the vegetables are tender-crisp and the sauce has thickened to your desired consistency.
   

   FAQ: When to add vegetables? Adding the bell peppers and olives towards the end ensures they retain some texture and don’t become mushy. If you prefer softer vegetables, you can add them earlier, along with the pork. Potatoes and carrots need longer cooking time so add them earlier if using.

   
   
6. Final Seasoning and Serve: Taste the pork caldereta one last time and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley or cilantro, if desired. Serve hot over steamed rice.
   

   Serving Suggestion: Caldereta is traditionally served with white rice. For a more complete Filipino meal, pair it with a side of steamed green beans or eggplant.

   
   

Expert Chef’s Tips and Tricks for the Best Pork Caldereta

Want to take your pork caldereta recipe from good to absolutely amazing? Here are some expert chef tips and tricks to elevate your dish:

Flavor Boosting Secrets:

• Marinate the Pork: For extra tender and flavorful pork, marinate it for at least 30 minutes (or up to overnight) in a mixture of soy sauce, vinegar, garlic, and black pepper before searing. This allows the flavors to penetrate the meat and tenderize it.
• Don’t Skip the Searing: Searing the pork is not just about browning; it’s about developing deep, rich flavors through the Maillard reaction. This step significantly enhances the overall taste of your caldereta.
• Toast Your Spices: For a more aromatic caldereta, lightly toast the dried oregano and thyme in a dry pan over medium heat for a minute or two before adding them to the sauce. Be careful not to burn them.
• Umami Boost: Add a bay leaf to the simmering sauce for an extra layer of umami depth. Remember to remove it before serving. A splash of fish sauce (patis) can also enhance the savory notes.
• Quality Liver Spread Matters: Choose a good quality liver spread or pate for the best flavor. Filipino-style liver spread is traditional, but a smooth chicken liver pate works well too.

Make-Ahead Magic & Time-Saving Hacks:

• Make it Ahead: Caldereta is a fantastic make-ahead dish! In fact, it often tastes even better the next day as the flavors have had time to meld together. Prepare it a day or two in advance and simply reheat before serving.
• Prep Ingredients in Advance: Chop your onions, garlic, and bell peppers ahead of time and store them in airtight containers in the refrigerator. This will save you time during the cooking process.
• Slow Cooker or Pressure Cooker: Utilize your slow cooker or pressure cooker to cut down on cooking time. Slow cooking results in incredibly tender pork, while a pressure cooker significantly reduces the simmering time. (Follow manufacturer’s instructions for safe pressure cooking).

Serving Suggestions: Perfect Pairings for Your Pork Caldereta

Pork caldereta is a hearty and flavorful dish that pairs wonderfully with a variety of accompaniments. Here are some serving suggestions to create a complete and satisfying meal:

• Classic Rice Pairing: Steamed white rice is the quintessential side for caldereta, acting as the perfect blank canvas to soak up the rich and savory sauce. Jasmine rice or long-grain rice are excellent choices.
• Vegetable Sides: Balance the richness of the caldereta with some fresh or lightly cooked vegetables:
  • Steamed Green Beans: A simple and healthy side that adds a nice contrast in texture and color.
  • Sautéed Eggplant: Filipino-style sautéed eggplant (ensaladang talong) complements the caldereta beautifully.
  • Side Salad: A crisp green salad with a light vinaigrette can cut through the richness of the dish.
• Bread for Sopping: Serve with crusty bread or pandesal (Filipino bread rolls) for soaking up every last drop of the delicious sauce.
• Drink Pairings:
  • Cold Beverages: Iced tea, fruit juices, or even a refreshing glass of soda are classic Filipino pairings.
  • Beer: A light lager or pilsner can complement the savory flavors of the caldereta.
  • Red Wine: For a more sophisticated pairing, try a medium-bodied red wine like Merlot or Pinot Noir.
• Filipino Fiesta Feast: For a truly authentic Filipino meal, serve your pork caldereta as part of a larger spread alongside other Filipino favorites like pancit (noodles), lumpia (spring rolls), and leche flan (caramel custard).

How to Store and Reheat Your Delicious Pork Caldereta

Lucky you if you have leftover pork caldereta! It stores and reheats beautifully, making it perfect for meal prepping or enjoying again the next day.

• Storing in the Refrigerator: Allow the caldereta to cool down completely to room temperature before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days. Ensure it’s cooled down to prevent condensation and maintain food safety.
• Freezing for Longer Storage: For longer storage, you can freeze caldereta. Again, cool it completely first. Portion it into freezer-safe containers or zip-top bags, leaving a little headspace for expansion. Frozen caldereta can last for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
• Reheating on the Stovetop: The best way to reheat caldereta is on the stovetop. Pour the refrigerated or thawed caldereta into a pot or pan. Add a splash of water or broth if needed to loosen the sauce, especially if it has thickened in the fridge. Heat over medium-low heat, stirring occasionally, until heated through. Ensure it reaches an internal temperature of 165°F (74°C).
• Reheating in the Microwave: For a quick reheat, you can use the microwave. Place a portion of caldereta in a microwave-safe dish. Cover loosely and microwave in 1-2 minute intervals, stirring in between, until heated through.
• Tips for Reheating:
  • Don’t Overheat: Reheat gently to avoid drying out the pork or making the vegetables mushy.
  • Adjust Consistency: If the sauce becomes too thick upon reheating, add a little water or broth to reach your desired consistency.
  • Flavor Enhancement: Sometimes, reheating can slightly diminish flavors. Taste and adjust seasoning with a pinch of salt and pepper if needed after reheating.

Frequently Asked Questions About Making This Pork Caldereta Recipe

• Can I use a different cut of pork?
  • Yes, you can! Pork shoulder or pork belly are traditional, but pork chops, pork loin, or even chicken thighs work well. Cooking times may vary slightly depending on the cut. Beef chuck or brisket can be used for beef caldereta.
• I can’t find liver spread. What can I use instead?
  • Pate, peanut butter (believe it or not!), or blended liver are good substitutes. They provide similar richness and help thicken the sauce.
• Can I make this spicier?
  • Absolutely! Add a chopped chili pepper (like bird’s eye chili or serrano) or a pinch of chili flakes to the sauce while simmering. You can also use chili garlic sauce for extra flavor and heat.
• Do I have to use olives and bell peppers?
  • While olives and bell peppers are classic caldereta ingredients, you can adjust them to your liking. Feel free to add more or less, or even substitute with other vegetables like mushrooms or peas.
• How do I thicken the sauce if it’s too thin?
  • Simmer the caldereta uncovered for a longer period to allow the sauce to reduce and thicken naturally. You can also make a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the sauce in the last few minutes of cooking.
• Can I make this vegetarian?
  • While traditionally made with pork, you can adapt this recipe for a vegetarian version using firm tofu or jackfruit in place of the meat. Use vegetable broth instead of beef broth and consider adding mushrooms for umami flavor.

Enjoy Your Homemade Pork Caldereta!

Congratulations! You’ve just created a delicious and comforting pork caldereta recipe that’s sure to impress. This flavorful Filipino stew is a true crowd-pleaser, perfect for family dinners, special occasions, or simply when you’re craving a taste of home-style goodness.

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