Pork Kaldereta Recipe Panlasang Pinoy: Tomato-Based Braise With Liver Spread Depth

This Filipino pork kaldereta brings rich, tangy depth to your dinner table with a traditional tomato-based braise. The addition of liver spread creates an umami-packed sauce that clings beautifully to each bite of tender pork.

I developed this version after testing multiple approaches to balance the dish’s signature sweet-savory profile. The slow cooking process transforms tough cuts into fall-apart tender meat, while potatoes and bell peppers soak up the flavorful sauce.

What emerges is a hearty, restaurant-quality stew with layers of tomato, liver, and aromatic spices. The sauce thickens naturally as it simmers, coating every ingredient in its complex, savory goodness.

Serve with steamed rice to soak up every last drop of this deeply satisfying dish.

Ingredients for Pork Kaldereta Recipe Panlasang Pinoy

Rich, tangy Filipino comfort in every bite. Pork, liver spread, and veggies soak up the sauce.

The pork shoulder is key here—bone-in adds depth and keeps the meat moist during the long braise. Asian markets often carry it pre-cut, but any butcher can cube it for you. For the liver spread, I like San Miguel brand (found at most Filipino grocers), but any canned version works. The potatoes? Yukon Golds hold their shape best, but Russets soak up the sauce beautifully (worth the extra minute to peel them).

No liver spread? Chicken liver pâté gets you close, or just double the tomato sauce and add 1 tbsp fish sauce for umami. Swap bell peppers for green beans or eggplant if that’s what’s in season. The vinegar can be apple cider or even calamansi juice for a brighter tang. Skip the olives if you’re not a fan—they’re traditional but not essential.

This stew tastes even better the next day once the flavors meld. Keeps for 4-5 days in the fridge, freezes for 3 months. Leftovers? Perfect over rice or even as a filling for pandesal (Filipino bread rolls).

Step-by-Step Instructions for Pork Kaldereta

Here’s the method I use to build rich, tangy layers of flavor that define this dish.

Step 1: Sear the Pork Shoulder for Deep Flavor

Cut the 2 lb Pork Shoulder into 2-inch cubes if not pre-cut. Heat a heavy pot over medium-high heat and add the pork in batches, careful not to crowd the pan. Sear until all sides develop a deep golden brown crust, about 5-7 minutes per batch.

This step creates a fond—the browned bits at the bottom of the pot—that will dissolve into the sauce later. Remove the pork and set aside. In the same pot, sauté the diced onion and minced 6 cloves garlic cloves in the rendered fat until soft and fragrant, about 3-4 minutes.

Step 2: Build the Tomato and Liver Base

Add the 2 cups Tomato Sauce, 0.5 cup Pork Liver Spread, 4 oz Liverwurst, 2 tbsp Soy Sauce, and 2 tbsp Vinegar to the pot. Stir well to combine, breaking up the liver spread and liverwurst with the back of a spoon until smooth.

Bring the mixture to a gentle simmer, then add the 2 pieces Bay Leaves and 1 tsp Black Peppercorns. Let it cook for 5 minutes to meld the flavors. The sauce should thicken slightly and turn a rich, deep red. This is your base—taste it now, as this is where the depth of flavor begins.

Step 3: Braise the Pork and Vegetables

Return the seared pork to the pot, along with any accumulated juices. Add the 3 whole Potatoes (peeled and quartered), 2 whole Carrots (peeled and sliced into rounds), 1 whole Red Bell Pepper, and 1 whole Green Bell Pepper (both cored, seeded, and cut into strips).

Stir to coat everything in the sauce, then add enough water to just cover the pork—about 2 cups. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour. Stir occasionally to prevent sticking.

Step 4: Simmer to Perfection and Finish

After 1 hour, uncover the pot and simmer for another 20-30 minutes until the pork is fork-tender and the sauce has thickened. The potatoes should be soft, and the carrots and bell peppers should retain a slight bite.

Stir in the 0.5 cup Green Olives (pitted and halved) during the last 5 minutes of cooking. Taste and adjust the seasoning if needed, though the soy sauce and liver spread should provide enough saltiness. Remove the bay leaves and peppercorns before serving.

Let it rest for 10 minutes off the heat. The flavors will meld further, and the sauce will thicken to the perfect consistency. Serve hot with steamed rice.

Common Mistakes When Making This Recipe

Overcrowding the Pot

I learned the hard way—searing pork in batches is non-negotiable. Crowding the pot steams the meat instead of browning it, which means you lose that deep golden crust that builds flavor. Use a heavy pot and give each piece 2 inches of space. Trust me, it’s worth the extra 5 minutes. 🔥

Skipping the Fond

After searing, those browned bits at the bottom are pure flavor. Don’t scrape them away! Sauté your onions and garlic in that fond to dissolve it into the sauce. I use a wooden spoon to really work those bits loose.

Rushing the Braise

Low and slow is the only way to get fork-tender pork. If you crank the heat to speed things up, the meat toughens. Keep it at a gentle simmer, covered, for the full 1 hour before uncovering. Patience pays off here.

Under-seasoning Early

Taste your sauce after combining the tomato sauce, liver spread, and soy sauce. The liver spread adds saltiness, but if it’s bland now, it’ll stay bland. Adjust with a pinch of salt or extra soy sauce before adding the pork back in.

Overcooking the Veggies

Add the bell peppers and carrots with the pork, but check them at 1 hour. They should still have a slight bite when the pork is done. If they’re mushy, you’ve gone too far—next time, add them 20 minutes later.

Forgetting to Rest

That 10-minute rest off the heat isn’t optional. It lets the sauce thicken and the flavors meld. I’ve served it immediately before—big mistake. The sauce was thin, and the flavors hadn’t settled. Now, I always set a timer. 💡

Frequently Asked Questions