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Pork belly kaldereta
The pork version of a tomato-based beef stew that evolved in Filipino cuisine after over three centuries of Spanish colonization.
Kaldereta
is from the Spanish
caldero
or cauldron, the traditional pot for cooking stews.
Course
Main Course
Cuisine
Filipino
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
700
grams
boneless pork belly
cut into two-inch cubes
rock salt
¼
cup
olive oil
not extra virgin
2
shallots
peeled and chopped
8
cloves
garlic
peeled and crushed
2
sprigs
oregano
leaves only (or half teaspoon dried)
2
bay leaves
ground black pepper
1
400 gram can
whole peeled tomatoes
or diced tomatoes
1½ to 2½
cups
broth
chicken or pork broth will work
1
medium
carrot
peeled and cut into wedges
1
large
potato
peeled and cut into wedges
½
cup
frozen sweet peas
thawed
1 to 2
bell peppers
deseeded and diced
1
can
liver pate
sliced scallions
to garnish (optional)
Instructions
Rub the pork belly subed with a tablespoon of rock salt.
Heat the olive oil in a pan.
Spread the pork belly cubes in the oil, leave for the undersides to brown then turn to brown all sides.
Add the shallots, garlic, oregano and bay leaves.
Cook, stirring, until aromatic.
Pour in the tomatoes.
Sprinkle in another tablespoon of rock salt, and half teaspoon of ground black pepper.
Stir in a cup of broth and bring to the boil.
Lower the heat, cover the pan and simmer the pork until tender, adding more broth, a quarter cup at a time, if needed.
Stir in the carrot wedges and continue simmering for five minutes.
Add the potato wedges, simmer for another five minutes, then stir in the peas and bell peppers.
Mix the liver pate with about two tablespoons of broth, stir into the pan with the pork and vegetables, and simmer for another five minutes.
Taste, adjust the seasonings, if needed, before serving.