Go Back Email Link
–+ servings
Pork Caldereta (Kalderetang Baboy)

Pork Caldereta (Kalderetang Baboy)

This special pork caldereta is a lavish Filipino stew that transforms humble pork shoulder into fork-tender meat through slow cooking in a robust tomato-liver sauce, enriched with Manzanilla olives for a briny brightness and crowned with melted cheese, creating an elevated version of the traditional caldereta that bridges homey comfort with special-occasion sophistication.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Filipino, Spanish
Servings 6
Calories 450 kcal
Difficulty Medium

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

Pork Caldereta (Kalderetang Baboy)
  • 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.
 
Pork Caldereta (Kalderetang Baboy)
Pork Caldereta (Kalderetang Baboy)

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 28gFat: 32gCholesterol: 85mgSodium: 680mgFiber: 3g
Tried this recipe?Let us know how it was!