This traditional Filipino stew brings bold, savory flavors to your kitchen with its rich tomato base and fall-apart tender pork. A dish that’s been passed down through generations, it’s comfort food at its finest.
What makes this version special is the balance of tangy tomato sauce, tender vegetables, and perfectly cooked pork that absorbs every bit of the flavorful broth. No shortcuts—just authentic technique.
The result is a hearty, deeply satisfying meal that’s perfect for family gatherings or a cozy weeknight dinner. Every spoonful delivers layers of taste, from the smoky undertones to the vibrant tomato richness.
Serve with steamed rice to soak up the sauce. This is Filipino home cooking at its best.
Ingredients for Pork Caldereta Recipe Kawaling Pinoy
Rich tomato base meets fall-apart pork and hearty vegetables for this Filipino classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Cut into 2-inch cubes, boneless |
| Tomato Sauce 🍅 | 2 cups | Quality canned variety |
| Potatoes 🥔 | 2 whole | Peeled and quartered |
| Carrots 🥕 | 2 whole | Peeled and sliced thick |
| Green Bell Pepper 🌶️ | 1 whole | Seeded and sliced |
| Onion 🧅 | 1 whole | Chopped medium |
| Garlic Cloves 🧄 | 6 cloves | Minced finely |
| Liver Spread 🫒 | ¼ cup | Optional for depth |
| Soy Sauce 💧 | 2 tbsp | All-purpose variety |
| Vinegar 🍋 | 1 tbsp | White or cane |
| Bay Leaves 🌿 | 2 pieces | Dried, whole |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked preferred |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Olive Oil 🫒 | 2 tbsp | For sautéing aromatics |
| Hot Dog Slices 🌭 | 1 whole | Optional for extra richness |
The pork is the star here. Pork shoulder (also called pork butt) gives that melt-in-your-mouth texture—avoid lean cuts like tenderloin. Look for good marbling at the store; Costco or Asian markets often have pre-cut stew meat. If you’re buying a whole piece, ask the butcher to cube it for you (most will do this for free). The liver spread adds depth, but you can skip it if it’s not your thing.
No liver spread? Pâté or extra tomato paste adds similar richness. Out of bell pepper? Green peas or frozen mixed veggies work in a pinch. The vinegar balances the sweetness—apple cider or white vinegar both work. For the soy sauce, Silver Swan or Datu Puti are authentic Filipino brands. The hot dog slices might sound odd, but they add a salty depth that’s traditional.
This tastes even better the next day. Store in an airtight container in the fridge for up to 4 days, or freeze for 3 months. Reheat gently on the stove to keep the pork tender (microwave can dry it out).
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything—Pork shoulder, potatoes, carrots—in and let it simmer while I fold laundry.
- Rich Tomato Depth: The tomato sauce soaks into the pork so every bite is saucy, not dry.
- Feeds a Crowd: I stretch one batch across three meals: dinner, next-day lunch, and a late-night snack.
- Budget Stretcher: Pork shoulder stays cheap, and the veggies bulk it up without breaking the bank.
Step-by-Step Instructions for Pork Caldereta
This method ensures fall-apart meat and a rich, savory sauce every single time.
Step 1: Sear the Pork Shoulder Until Browned
Heat the 2 tbsp olive oil in a large pot over medium-high heat. Pat the 2 lb pork shoulder cubes dry with paper towels—this prevents steaming and promotes browning. Working in batches to avoid crowding, sear the pork for 3-4 minutes per side until deep golden brown on all sides.
Don’t rush this step. Proper browning develops the Maillard reaction, which builds layers of flavor in the finished stew. Transfer the seared pork to a plate and set aside while you prepare the aromatics.
Step 2: Sauté Aromatics and Build the Base
In the same pot, add the chopped onion and sauté for 3 minutes until translucent and fragrant. Add the minced garlic and cook for 30 seconds until aromatic, stirring constantly to prevent burning.
Stir in the 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp salt, and 1 tsp black peppercorns. Then add the 2 cups tomato sauce and 2 pieces bay leaves, scraping up any browned bits from the bottom of the pot. This deglazing step incorporates all the caramelized flavors into the sauce.
Step 3: Simmer Until Pork is Tender
Return the seared pork to the pot along with any accumulated juices. Add the peeled and quartered potatoes, peeled and sliced carrots, and 0.25 cup liver spread (if using), stirring to combine. The liver spread dissolves into the sauce, adding a rich, velvety depth.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour to 1 hour 15 minutes, stirring occasionally, until the pork is fork-tender and the potatoes are easily pierced with a knife.
Step 4: Add Vegetables and Final Touches
Stir in the seeded and sliced green bell pepper and hot dog slices (if using). Simmer uncovered for an additional 10-15 minutes until the bell pepper is tender-crisp and the stew has thickened slightly.
Taste and adjust the seasoning with additional salt if needed. The sauce should be rich and balanced, with a slight tang from the vinegar and depth from the tomato and liver spread. Remove the bay leaves before serving.
Pro Tips For Making Pork Caldereta Recipe Kawaling Pinoy
- Sear the Pork First: Brown the pork shoulder in batches over medium-high heat until deeply caramelized—I learned this the hard way after ending up with pale, flavorless meat in my early attempts.
- Cut Potatoes Evenly: Slice potatoes into uniform 1.5-inch chunks so they cook through at the same time as the carrots, or you’ll be fishing out mushy bits while others stay raw.
- Skip the Watery Tomatoes: Use thick tomato sauce instead of fresh tomatoes to avoid a soupy caldereta; I used to think fresh was better until my stew turned into soup three times in a row.
- Add Peppers Last: Stir in the green bell peppers only 5 minutes before serving to keep them crisp and bright—after overcooking them once, I now treat them like the divas they are.
Essential Equipment for Perfect Results
Heavy-Duty Pot
A 5-6 quart enameled cast iron Dutch oven is my top pick—Le Creuset or Lodge brands distribute heat evenly and retain it for hours. The heavy base prevents scorching when simmering for 1 hour+. 🔥
Wooden Spoon
Use a long wooden spoon to stir the stew and scrape up browned bits from the bottom. Unlike metal, wood won’t scratch your pot’s surface. I keep a 12-inch bamboo spoon dedicated just for stews and braises.
Sharp Chef’s Knife
A 8-inch chef’s knife makes quick work of cubing 2 lb pork shoulder and chopping vegetables. I recommend Victorinox Fibrox for its razor-sharp edge and comfortable grip. Always slice against a stable cutting board.
Measuring Cups
Precise measurements matter for the sauce balance. Use a 1-cup measure for the 2 cups tomato sauce and a tablespoon set for vinegar and soy sauce. OXO Good Grips offers clear markings and non-slip handles.
Tongs or Slotted Spoon
For searing pork in batches, 12-inch locking tongs let you flip cubes without piercing them. A slotted spoon helps remove pork to rest while keeping the fond in the pot for deglazing.
Bay Leaf Storage
Keep dried bay leaves in a small jar away from light to preserve their aromatic oils. I buy mine in bulk from Penzeys and they last for months. Fresh bay leaves are even better if available.
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of pork?
Pork belly or ribs work well too, but may need 15-20 minutes extra simmering. Avoid lean cuts like tenderloin as they dry out. Pork shoulder stays juiciest.
Why does the recipe include liver spread?
It adds rich depth to the sauce, a traditional Filipino touch. Skip it if preferred—the tomato base still delivers great flavor.
How do I know when it’s done?
The pork should fall apart with a fork, and potatoes should pierce easily. Total simmer time is about 1 hour 15 minutes.
Can I make this in a slow cooker?
Yes! Brown the pork first, then cook on low for 6-7 hours. Add bell peppers in the last 30 minutes.
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