Focused recipe
Calderetang Baboy
A Filipino pork stew cooked in tomato sauce with liver spread, bell peppers, potatoes, and carrots.
Filipino Updated 7/9/2018
Ingredients
Measured from the catalog payload.
- 2 lbs pork belly cubed
- 1 piece red bell pepper sliced into small squares
- 1 piece green bell pepper sliced into small squares
- 3 pieces ripe tomato wedged
- 4 ounces Filipino-style tomato sauce
- 3 ounces liver spread
- 2 pieces potato diced
- 1 piece carrot diced
- 1 piece yellow onion diced
- 4 cloves garlic crushed and chopped
- 3 to 4 cups water
- 6 tablespoons cooking oil
- salt
- ground black pepper
Instructions
10 cooking steps
- Heat oil in a pan. Once the oil becomes hot, pan-fry the carrots and potato until the outer part turns light brown. This should take around 2 to 3 minutes. Set aside.
- Remove excess oil from the pan. Sauté onion, garlic, and tomato. Continue to cook until the onion and tomato become soft.
- Add the pork belly slices into the pan. Cook until the pork turns light brown.
- Pour tomato sauce into the pan. Stir.
- Add water. Let boil. Cover and cook over low heat for 45 to 60 minutes.
- Add liver spread. Stir until well blended.
- Put the bell peppers into the pan. Stir. Continue to cook over medium heat until the sauce reduces by half.
- Season with salt and ground black pepper.
- Add the pan-fried carrot and potato. Stir and cook for 3 to 4 minutes.
- Transfer to a serving plate. Serve!
Catalog details
Useful for browsing and sync.
Pork No tags Public recipe Revision 1
Recipe notes
- For best results, use pork belly with a good balance of meat and fat.
- Liver spread is essential for authentic kaldereta flavor; do not substitute with liver pâté.
- Adjust water amount depending on desired sauce consistency.
Storage notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of water if the sauce has thickened.