Renowned across the Philippines, Caldereta, or Kaldereta, is a well-loved meat stew that has become a culinary symbol of Filipino gastronomy. Initially, this heartwarming dish was concocted using goat meat and liver paste, a combination that lent the Caldereta its unique flavor profile. However, due to the scarcity of goat meat in local markets and the unusual preference of many consumers, goat meat isn’t the most common choice today.
Adapting to these consumer preferences and the changing market availability, alternative meat choices were explored. The robust flavor and readily available beef found their place in the pot of Caldereta, lending a new twist to the traditional dish. With its light and delicate flavor, chicken has also been a popular variation of the classic Caldereta.
Yet, Millie’s rendition of the Caldereta caught the attention of many. Instead of sticking with conventional options, Millie bravely ventured into using pork as the central ingredient, creating her signature dish, Kalderetang Baboy or Pork Caldereta. This bold move of substituting the main ingredient was a culinary risk that genuinely paid off.
Millie’s Pork Caldereta or Kalderetang Baboy is a feast for the senses. The pork is meticulously simmered with a medley of vegetables – including crunchy carrots, soft potatoes, and vibrant bell peppers – along with tangy green olives and an array of spices. This slow cooking process allows the pork to imbibe rich flavors, resulting in tender and juicy meat that melts in your mouth.
The flavors in Millie’s Kaldereta are complex yet harmonious, and the pork adds a rich layer of taste that differentiates her Pork Caldereta from traditional goat or beef Caldereta. This innovation in the realm of Caldereta showcases how the blend of tradition and creativity can result in a dish that is both familiar and new and entirely delicious.
Ingredients: 3-4 servings
1.5 lbs. pork cut in small cubes
1 medium carrots cut in cubes
1/2 cup green olives
1 small can (8 oz) tomato sauce
1 small can (4.2 oz) liver spread
2 tbsp. tomato paste
3 medium potatoes cut in small cubes
1 cup red & green bell peppers in cubes
1/2 medium onion cubes
2 medium minced garlic
salt & pepper to taste
2 tbsp. cooking oil
Cooking Procedure:
- On a heated deep skillet or pot, sauté Onions and garlic. Add the meat and let it simmer at a medium heat for 30-35 minutes.
- Add potatoes, follow it up with carrots, stir thoroughly for 20-25 minutes, then add warm water. Sprinkle with salt and pepper.
- Add the tomato sauce and 2 tbsp. tomato paste, apply the liver spread, next. Cover and simmer for 10-15 minutes. Add the green olives, followed by the bell peppers.
- Stir and simmer for another 15 minutes until all ingredients are cooked and Kalderetang Baboy(Pork Caldereta) meat is tender. Serve this tender and juicy pork stew recipe hot, with steamed rice.
Tip: Some use a pressure cooker for a more tenderized meat in the process, specially when using beef as the main meat ingredient for your Kalderetang Baka or Beef Caldereta.