Cooking Pork Caldereta Like A Pro

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Caldereta is a popular dish in the Philippines. Caldereta or pork caldereta in general is commonly cooked and served during special events or occasions only since cooking pork Caldereta can take a lot of time, effort and patience to cook.

Below is a simple Pork Caldereta recipe that you can try out at home. Enjoy.!

Cooking Pork Caldereta

Pork Caldereta Ingredients

– pork tenderloin, cut in bite size

– soy sauce

– vinegar

– ground pepper

– garlic, crushed

– onions, chopped

– potatoes (optional), cut in bite size

– carrots (optional), cut in bite size

– olives (optional), cut in halves

– bell pepper, cut in strips

– chili pepper

– chicken liver, cut

– liver spread

– fish paste, to taste

– tomato sauce

– hot water

Pork Caldereta Cooking Instruction

1. Marinate the pork in soy sauce and vinegar mix for at least 30 minutes.

2. Saute’ a portion of the garlic in hot oil.

3. Fry the carrots and potatoes in the pan.

(Tip: You can also try cooking pork caldereta without the carrots and potatoes.)

4. When cooked, drain and set aside.

5. Saute’ the rest of the garlic in the same pan.

6. Fry the flavored pork.

(Tip: You can opt not to marinate the pork since we are still to season it later as we stew.)

7. When the pork is cooked on both sides, add in the chicken liver.


8. Crush the chicken liver against the pork. Mix well.

9. Add hot water.

10. Add the fried potatoes, carrots, olives and bell pepper.

(Quick tip: Add water when necessary to prevent the sauce from drying out.)

11. Allow the mixture to boil under low to medium heat. This will allow the pork to soften; and the ingredients to blend well with each other.

12. Add the liver spread. Mix well.

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13. Add a bit of tomato sauce. Mix well.

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14. Add the chili pepper to spice up the sauce.

15. Season with fish sauce.

16. Serve hot with rice. Enjoy!

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This pork caldereta recipe is cross-posted at www.CookingLikeAPro.Net. Verbal and written permissions from the chef are acquired upon posting this recipe up in here.

 Cooking Pork Caldereta Like A Pro

© 2012, Ron Leyba. All rights reserved.


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  • Clarine Imbrock

    The terms “bell pepper”, “pepper” or in Australia and New Zealand “capsicum”, are often used for any of the large bell shaped fruits, regardless of their color. In British English, the fruit is simply referred to as a “pepper”, or additionally by color (as in the term “green pepper”, for example), whereas in many Commonwealth of Nations countries, such as India, Canada, and Malaysia, they are called “bell peppers”.,

    Remember to go look at our own internet site
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  • Luzviminda nocum

    One of my favorite! Is,[email protected]!the best main menu!for me.

  • Fil Ambos

    I usually put in a bottle of San Miguel Pale Pilsen, and cook the whole thing in low heat for about an hour… The beer is used to mask the odor if you are using chevon, as in “Kalderetang Kambing” but it also gives it a unique taste even with pork.

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