You may have all heard of Caldereta being a beef dish, but this time we offer something different to try: Pork Calderata. This has the same savory taste of tomatoes from this stew dish but given a different turn by the milky taste of cheese and spiciness of the siling labuyo.
No worries about not liking the spicy finish, because the cheese will help you with that. Later on, you’ll realize that you’re going to actually like the bite that the chili gives out. This dish also serves vegetables such: potatoes, carrots, and bell peppers. And finally, something to make you stand out from all the other Caldereta dishes: liver spread. Try out this recipe!
- 1 kilo pork with bones and skin, cut into serving pieces
- 2 medium size red/green bell pepper, cut into wedges
- 2 medium size potato, cut into wedges
- 1 small can liver spread
- 1/2 cup grated cheddar cheese
- 1/2 tsp. peppercorns, crushed
- 2 medium size onion, chopped
- 1/2 head garlic, chopped
- 1 cup pineapple juice
- 1/2 cup cornstarch
- 1 cup tomato sauce
- 1/2 tsp hot sauce
- 2- 3 pcs. siling labuyo
- 3 bay leaf
- cooking oil
- In a large saucepan put pork add enough water to cover meat, boil quickly for 2-3 minutes.
- Remove from pan and discard liquid, rinse pork with running water to remove all scum, drain and keep aside.
- Using same saucepan, sauté garlic and onion, add meat and sauté for another 2-3 minutes.
- Add tomato sauce, hot sauce and stir cook for 3-5 minutes.
- Add in pineapple juice, 6-8 cups of water, ground peppercorns and bay leaf bring to a boil and simmer for 30-45 minutes or until pork are tender, add more water as necessary.
- Add potatoes and continue to simmer for 3-5 minutes or potatoes are cook and just enough sauce remains.
- Add liver spread, cheddar cheese and siling labuyo, cook for 2-3 minutes.
- Add bell pepper and season with salt to taste, cook for another 2-3 minutes.
- Add cornstarch diluted in 1/2 cup of water and stir cook until sauce thicken.
- Serve hot.
Source: overseas pinoy cooking