Pork Kaldereta Recipe With Peanut Butter: Filipino Stew With Rich Nutty Depth

This Filipino stew transforms simple pork into a deeply flavorful dish with a rich, nutty sauce. The addition of peanut butter creates an unexpected depth that balances the tangy tomato base perfectly.

I developed this recipe to capture the traditional kaldereta technique while making it accessible for home cooks. The slow cooking process allows the pork to become fork-tender and the sauce to thicken beautifully.

What emerges is a hearty, comforting stew with layers of savory, sweet, and nutty flavors. Each bite delivers tender pork and a velvety sauce that begs to be soaked up with rice.

This dish brings the warmth of Filipino comfort food to your table with authentic taste and technique.

Ingredients for Pork Kaldereta Recipe with Peanut Butter

Rich, savory ingredients come together for a stew with authentic Filipino depth and flavor.

The pork shoulder is non-negotiable for that fall-apart texture—bone-in adds richness but boneless works too. Asian markets often have liver spread in the canned goods section; 50/50 is a common brand. For the peanut butter, natural unsweetened (just peanuts and salt) keeps the flavor clean. I always grab my pork from local butchers when possible—they’ll cube it for you if you ask nicely.

No liver spread? Chicken liver pâté is the closest swap, but you can skip it entirely (the peanut butter covers the nutty depth). Crunchy peanut butter works but smooth blends better. Out of tomato sauce? Blended canned tomatoes plus a pinch of sugar mimics the balance. For potatoes, russets hold shape better than waxy varieties. Vinegar is flexible—apple cider or rice vinegar both work.

The stew tastes even better the next day once the flavors meld. Keeps in the fridge for 4-5 days and freezes beautifully for up to 3 months. Reheat gently on the stove—microwaving can separate the peanut butter. Always make extra; it’s that good.

Step-by-Step Instructions for Pork Kaldereta with Peanut Butter

Here’s the method. Straightforward, tested, works every time.

Step 1: Sear the Pork Shoulder

Heat the 2 tbsp olive oil in a large pot over medium-high heat. Add the 2 lb Pork Shoulder cubes and sear for 5-7 minutes until browned on all sides. I press down gently with a wooden spoon to ensure even contact with the pot.

This step builds a flavorful fond at the bottom of the pot, which will deepen the stew’s taste. Don’t overcrowd the pot—work in batches if needed to avoid steaming the pork instead of browning it.

Step 2: Sauté Aromatics and Build the Base

In the same pot, add the onion, 6 cloves Garlic Cloves, and red bell pepper. Sauté for 3-4 minutes until the onion is translucent and the garlic is fragrant. Be careful not to let the garlic burn.

Stir in the 2 cups Tomato Sauce, 3 tbsp Soy Sauce, 2 tbsp Vinegar, 1 tsp Salt, and 0.5 tsp Black Pepper. Add the 2 pieces Bay Leaves and let the mixture simmer for 5 minutes to meld the flavors.

Step 3: Simmer with Vegetables and Liver Spread

Return the seared pork to the pot along with the 2 whole Carrots, 2 whole Potatoes, and 0.25 cup Liver Spread. Stir well to combine, ensuring the liver spread dissolves into the sauce. Pour in enough water to just cover the pork and vegetables.

Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes until the pork is fork-tender and the potatoes are soft. Stir occasionally to prevent sticking.

Step 4: Finish with Peanut Butter

Once the pork and vegetables are tender, stir in the 0.5 cup Peanut Butter. Mix thoroughly until the peanut butter is fully incorporated and the sauce thickens slightly. This should take 3-5 minutes over low heat.

Taste and adjust seasoning if needed. The sauce should be rich, nutty, and slightly tangy from the vinegar. Remove the bay leaves before serving.

Let the kaldereta sit for 10 minutes off the heat before serving to allow the flavors to meld together. This dish tastes even better the next day.

Pro Cooking Tips for This Recipe

Mastering the Sear

Don’t rush the searing step—give each 2-inch pork cube 5-7 minutes of undisturbed time per side. I use a heavy Dutch oven for even heat distribution. A proper sear creates the fond that deepens the stew’s complex flavors. 🔥

Peanut Butter Integration

When adding the ½ cup peanut butter, work it in gradually over low heat. Stir constantly to prevent clumping—this ensures a silky, lump-free sauce. I find natural unsweetened blends in most smoothly.

Liver Spread Trick

For the ¼ cup liver spread, warm it slightly in the microwave first. This helps it dissolve effortlessly into the sauce. If you can’t find it, chicken liver pâté works as a perfect substitute.

Simmering Perfection

Keep the simmer gentle—tiny bubbles, not a rolling boil. I check the pork at 45 minutes; it should pull apart easily. The potatoes will finish cooking in the residual heat if they’re cubed small. ⏰

Resting Time

That 10-minute rest off heat is non-negotiable. It lets the peanut butter fully emulsify into the sauce. I always taste and adjust salt after resting—the flavors intensify as it sits.

Frequently Asked Questions