Let me share my family’s favorite pork caldereta recipe – the one that always steals the show at our Noche Buena table. Growing up in the Philippines, I learned that good caldereta is already a crowd-pleaser, but I wanted to make it extra special for the holidays. So I came up with this version that adds Manzanilla olives for a tangy kick and melted cheese on top that makes the sauce even richer.
Every time I serve this, my guests can’t help but go for seconds, especially when that creamy sauce meets hot steaming rice. What I love most about this recipe is that while it tastes fancy enough for special occasions, it’s actually super simple to make.
Why You’ll Love This Recipe
- Rich and Complex Flavors: The combination of tender pork, liver spread, olives, and cheese creates a depth of flavor that sets this version apart from basic kaldereta
- Make-Ahead Friendly: Tastes even better the next day, perfect for busy hosts
- Customizable Heat Level: Can be adjusted to your family’s spice preference
- Restaurant-Quality: Impressive enough for special occasions but simple enough for family dinners
- Complete Meal: A hearty one-pot dish that contains protein, vegetables, and sauce
Pork Caldereta (Kalderetang Baboy)
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution and preventing burning
- Sharp knife (matalim na kutsilyo) For cutting meat and vegetables uniformly
- Wooden spoon (sandok na kahoy) For stirring without scratching the pot
- Measuring cups and spoons (Panukat) For accurate ingredient portions
- Cutting board (Sangkalan) For preparation work
- Garlic press (optional) For crushing garlic efficiently
Ingredients
For the Meat
- 2 lbs pork shoulder kasim, cut into 2-inch cubes
- 1 Knorr Pork Cube
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
For the Sauce Base
- 1 medium yellow onion sibuyas, finely chopped
- 3 cloves garlic bawang, crushed
- 1 8 oz. can tomato sauce
- ¼ cup liver spread atay spread
- 1 ½ cups water
Vegetables and Add-ins
- 1 small red bell pepper pamintang pula, cut into squares
- 1 small green bell pepper pamintang berde, cut into squares
- 1 small baking potato patatas, cubed
- 1 medium carrot karot, cubed
- ½ cup Manzanilla olives
- ¼ cup shredded Cheddar cheese
Instructions
- First, cut your pork shoulder into uniform 2-inch cubes and gather all ingredients. Chop onions finely, crush garlic cloves, cut potatoes and carrots into 1-inch cubes, and slice bell peppers into squares.
- Heat oil in a large pot over medium heat (180°C/350°F). Add crushed garlic and cook for 30 seconds until fragrant. Add chopped onions and cook for 2-3 minutes until they become clear. Add the pork cubes and cook for 5-7 minutes, stirring occasionally until the meat browns on all sides.
- Pour in the tomato sauce and water, then bring to a boil. Add the Knorr Pork Cube and stir well. Lower the heat (150°C/300°F), cover the pot, and let it simmer for 45-60 minutes or until the pork becomes tender enough to break apart easily with a fork.
- Once the meat is tender, add the carrots and olives. Cook covered for 3-4 minutes. Add the potatoes and bell peppers next. Stir in the liver spread until well combined. Cover again and cook for 5-7 minutes or until the vegetables are tender but still maintain some crispness.
- Taste and season with salt and black pepper as needed. Transfer everything to your serving dish and top generously with shredded cheese while the stew is still hot so it melts slightly. Let it rest for 10 minutes before serving to allow the flavors to come together perfectly. Serve hot with steaming white rice and enjoy.
Tips from Lola’s Kitchen
- Choose pork shoulder with some fat marbling for the most tender results
- Don’t rush the meat tenderizing process – low and slow is key
- Add vegetables in stages to prevent overcooking
- Let the stew rest for 10-15 minutes before serving to allow flavors to meld
- Reserve some cheese for table service so guests can add more if desired
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Pair with calamansi on the side for added citrus kick
- Optional: Serve with crusty bread (pan) for sauce-soaking
- Garnish with fresh parsley or spring onions
Troubleshooting
- If sauce is too thick: Add hot water gradually while stirring
- If sauce is too thin: Simmer uncovered for 5-10 minutes
- If meat is tough: Continue cooking on low heat, adding water if needed
- If too salty: Add a quartered potato while cooking to absorb excess salt
Ingredient Alternatives
- Pork shoulder → Pork belly or beef chuck
- Knorr Pork Cube → Any pork bouillon
- Liver spread → Mashed chicken liver
- Cheddar cheese → Queso de bola or processed cheese
- Manzanilla olives → Kalamata olives or capers
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Can be frozen for up to 2 months
- Reheating: Heat slowly over medium-low heat, adding water if needed
- Best Practice: Reheat only what will be consumed
Variations
- Spicy Version: Add chopped bird’s eye chilies (siling labuyo)
- Creamy Version: Add ½ cup of heavy cream
- Extra Veggie: Include green peas and mushrooms
- Low-Carb: Replace potatoes with cauliflower
- Party Size: Double recipe, adjusting seasonings to taste
Frequently Asked Questions (FAQ)
Q: Can I make this in advance? A: Yes, it actually tastes better the next day as flavors develop further. Q: How do I know when the pork is tender enough? A: The meat should easily break apart with a fork. Q: Can I use a pressure cooker? A: Yes, reduce cooking time to 25-30 minutes under pressure. Q: Why add cheese to caldereta? A: It adds richness and creaminess to the sauce, making it more special. Q: Is this recipe spicy? A: No, but you can add chilies to taste.
Nutrition
The Story Behind Pork Caldereta (Kalderetang Baboy)
In every Filipino kitchen, kaldereta holds a special place in our hearts – it’s more than just a stew, it’s a reflection of our country’s rich culinary heritage. This hearty dish, which gets its name from the Spanish word “caldera” meaning cauldron, arrived in the Philippines during the 333 years of Spanish colonization, but we’ve since made it uniquely our own.
Originally prepared with goat meat by Spanish settlers, kaldereta evolved as Filipino cooks adapted it to local tastes and available ingredients. While goat kaldereta remains popular in many regions, pork kaldereta has become a beloved variation, especially in urban households where pork is more readily available. The magic of kaldereta lies in its versatility – each region, each family has its own special twist to the recipe.
What makes our version stand out is how we’ve transformed this everyday dish into something celebration-worthy. In many Filipino homes, including mine, kaldereta has become a staple of Noche Buena – that special midnight feast on Christmas Eve. The addition of Manzanilla olives pays homage to its Spanish roots, while the melted cheese topping is a modern Filipino innovation that adds a layer of indulgence perfect for special occasions.
The heart of kaldereta’s appeal is its sauce – a rich blend of tomatoes and liver spread that creates a deep, complex flavor you won’t find in other Filipino stews. The liver spread, which might seem unusual to some, is actually what gives kaldereta its distinct richness. This ingredient was likely inspired by European pâtés but has become an essential element in Filipino cuisine.
Today, pork kaldereta continues to evolve in Filipino kitchens worldwide. Whether served at a family gathering in Manila or at a Filipino-American holiday celebration in Los Angeles, it represents how we Filipinos embrace our culinary heritage while making it our own. This recipe preserves those traditional flavors while adding special touches that make it worthy of our most cherished celebrations.
Remember, the best kaldereta is the one cooked with patience – allowing the pork to become fork-tender and the flavors to meld together perfectly. It’s this slow, careful cooking process that transforms simple ingredients into a dish that brings families together and creates lasting memories around the dinner table.
