Pork Caldereta

Pork Caldereta
This is a classic fusion recipe using beef. If you look into Caldereta, you’ll find many variations from many cultures using pork, mutton, etc. This is a delicious dish with as many variations as the countries it’s crossed. Not to mention it’s a very colorful addition to your dinner table. Serves 4 to 6.


  • 1/2 tablespoon peppercorns, crushed
  • 1/2 cup grated cheddar cheese
  • 1 small can liver spread
  • 2 medium size potatoes, cut into wedges
  • 2 medium size red/green bell pepper, cut into wedges
  • 2 pounds pork with bones and skin, cut into serving pieces
  • 2 medium size onions, 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 pieces, siling labuyo
  • 3 pieces bay leaf
  • cooking oil
  • salt for taste

Cooking Directions

  1. In a large saucepan or wok, boil pork in enough water to cover meat for 2-3 minutes. Remove boiled pork and set aside. Dump the water and clean saucepan.
  2. Now, with the same saucepan, sauté the garlic and onion until brown then add the pork and sauté for another 2-3 minutes. Then add tomato sauce, hot sauce and stir. Cook for 3-5 minutes. Then add pineapple juice, 6-8 cups of water, peppercorns, your bay leaf and bring to a boil, then simmer. Simmer this way for 30-45 minutes. Then add potatoes and simmer for 3-5 minutes. At this point the meat should be tender and the potatoes cooked through. If you need more water or time to do this, go right ahead.
  3. When the pork and potatoes are cooked through add the liver spread, cheese, chili and cook for 2-3 minutes. Then add bell pepper and salt to taste. Cook this way for 2-3 minutes. Finally add cornstarch (diluted in water) and stir in until sauce thickens. Serve hot with rice and enjoy.

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