If you love dishes with rich, bold flavors, you’re going to love Pork Caldereta.
This isn’t your usual pork stew. It’s packed with tender pork, soft veggies, and a thick, savory sauce that clings to every bite. And yep, that secret touch of liver spread? It’s a game-changer.
Growing up, I always looked forward to Caldereta during birthdays and fiestas. It was the kind of dish that made everyone stop and grab a plate. And honestly, no matter how many dishes were on the table, Caldereta always disappeared first.
Now, I’m sharing how I make it. Simple, hearty, and full of the flavors we all crave. Ready? Let’s get cooking!
Pork Caldereta Ingredients
Potato
Potatoes make Pork Caldereta extra hearty. They soak up all the sauce and flavors, making every bite satisfying.
Carrot
Carrots add a natural sweetness and a pop of color that makes the dish even more inviting.
Bell Pepper
Bell peppers bring fresh, slightly sweet flavors that balance the richness of the pork and sauce.
Garlic
Garlic is a must for building that deep, savory flavor we all love in Caldereta.
Onion
Onions add sweetness and depth, creating a rich base for the stew.
Red Chili
A bit of red chili adds just the right kick to keep the flavors exciting.
Pork
I like using pork shoulder because it’s juicy, tender, and full of flavor. The bits of fat make the pork melt-in-your-mouth delicious.
Tomato Sauce
Tomato sauce gives the stew a rich, tangy base that ties everything together.
Soy Sauce
Soy sauce adds that extra layer of savory, umami goodness.
Fish Sauce
A splash of fish sauce adds depth and a true Filipino flavor to the stew.
Sprite (Cider)
Sprite might sound unexpected, but it adds a slight sweetness and balances the savory flavors perfectly.
Pork Cube
A pork cube boosts the meaty flavor, making the stew even more rich and satisfying.
Liver Spread (Reno)
Liver spread is what makes Caldereta extra special — rich, savory, and unforgettable.
Cooking Oil
Oil is used to sauté and brown everything, helping build deep flavor right from the start.
Cheese
A little cheese melts into the sauce, making it creamy and even more indulgent.
Salt and Pepper
Salt and pepper bring everything together and make the flavors pop.
How To Cook Pork Caldereta
Frying the Vegetables
In a pan, heat oil over medium heat. Fry the potatoes, carrots, and bell peppers until they are golden brown and slightly crispy. Once fried, transfer them to a paper towel-lined plate to drain excess oil. Set aside for later use.
Sautéing the Aromatics
In a large pot, heat oil over medium heat. Add minced garlic and sliced onions, and sauté until they are fragrant and translucent.
Cooking the Pork
Add the pork chunks to the pot and cook until they start to brown. Let the pork simmer until the fat renders, releasing its natural juices and flavors.
Adding the Sauce and Seasonings
Pour in the tomato sauce, soy sauce, a pinch of black pepper, and fish sauce, stirring to combine. Allow the mixture to simmer, allowing the flavors to meld together.
Adding the Liquid Ingredients
After a few minutes, pour in the Sprite, which will act as the base liquid for the stew. Add a cup of water to adjust the consistency. Bring the mixture to a boil and then reduce the heat to low. Allow it to simmer until the meat is tender.
Enhancing the Flavor
Once the meat is tender, add a pork cube to further enrich the flavor of the stew. Toss in the chopped red chilis for a spicy kick.
Adding Creaminess
Stir in the cheese and let it simmer for about two minutes until it melts and blends into the sauce. Then, add the liver spread, which will add a luxurious richness to the dish.
Throw in the Fried Vegetables
Once the sauce has thickened to your desired consistency, add the fried vegetables to the pot. Stir gently to combine all the ingredients evenly.
Final Seasoning and Simmering
Taste the stew and adjust the seasoning with salt according to your preference. Let the stew simmer for an additional two minutes to allow all the flavors to meld together.
Serve
Once the Pork Caldereta is done, transfer it to a serving plate or bowl. Serve hot and enjoy the hearty and flavorful dish with steamed rice or bread on the side!
Other Caldereta Recipes
Beef Caldereta and Chicken Caldereta are two delicious varieties of our classic Filipino stew, each with its own unique twist.
Beef Caldereta
This version of the stew features tender chunks of beef simmered in a rich tomato-based sauce, flavored with garlic, onions, and bell peppers. Potatoes and carrots are commonly added to the stew, along with green olives and sometimes even liver spread, adding layers of flavor and complexity. Beef Caldereta is often served with steamed rice making it a hearty and comforting meal.
Chicken Caldereta
Chicken Caldereta swaps out beef for bone-in chicken pieces, resulting in a lighter yet equally flavorful stew. The chicken is simmered until tender in a tomato-based sauce infused with garlic, onions, and bell peppers. Potatoes, carrots, and green olives are also commonly added, along with a touch of liver spread for richness. Chicken Caldereta is typically served with steamed rice, perfect for soaking up all the delicious sauce.
Frequently Asked Questions
The best cuts of pork for Caldereta are those with a good balance of meat and fat, such as pork shoulder (kasim) or pork belly (liempo). These cuts provide the stew with rich flavor and tender texture.
Yes, Pork Caldereta can be made in a slow cooker. Sear the pork and sauté the aromatics first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the pork and vegetables are tender.
To thicken the sauce, you can let it simmer uncovered until it reduces to your desired consistency. Adding a bit more liver spread or a slurry made from cornstarch and water can also help thicken the sauce.
Yes, adding cheese is a popular variation of Pork Caldereta. You can add grated cheddar or processed cheese towards the end of cooking, stirring until it melts and incorporates into the sauce.
Pork Caldereta
Ingredients
- ½ cup Cooking Oil (for frying)
- 2 pieces Potato large (wedge)
- 1 piece Carrot large (wedge)
- 2 pieces Bell Pepper large (triangular cut)
- 2 tbsp Cooking Oil (for sauteeing)
- 6 cloves Garlic (minced)
- 1 piece Onion large (sliced)
- 1 kilogram Pork Chunks
- 1 cup Tomato Sauce
- 4 tbsp Soy Sauce
- 2 tbsp Fish Sauce
- 180 ml Cider / Sprite
- 1 cup Water
- 1 piece Pork Cube
- 3 pieces Red Chili (chopped)
- 60 grams Cheese
- 1 can Liver Spread / Reno (small)
- Salt and Pepper to taste
Instructions
- In a pan fry the potatoes, carrots and bell peppers. Let them dry on a paper towel and set aside.
- In a pot saute the garlic and onion in oil.
- Add the pork and let it simmer until fat renders.
- Put in the tomato sauce, soy sauce, black pepper and fish sauce. Let it simmer.
- After a few minutes pour the sprite, this will act as your stock. Add a cup of water. Let it boil until the meat is tender.
- Once the meat is tender add one pork cube to add flavor. Then add the red chilis.
- Add the cheese and let it simmer for two minutes then add the liver spread.
- Once the sauce thickens, put in the fried veggies.
- Add salt according to taste and simmer for two minutes.
- Transfer to a plate or a bowl and serve!
Video
Notes
- You can substitute pork with beef, chicken, or even goat meat for different versions of Caldereta.
- Caldereta tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
