Pork Kaldereta Recipe Without Liver Spread: Tomato-Braised Tenderness With Peppers

This Filipino pork stew delivers tender meat in a rich tomato sauce with bell peppers and olives. I developed this version after realizing liver spread isn’t essential for authentic flavor.

The secret is slow braising pork shoulder until it falls apart, allowing the meat to absorb the tangy tomato sauce. Vinegar and soy sauce add depth without overpowering the natural pork flavor.

What emerges is a hearty dish with tender pork pieces, sweet bell peppers, and briny olives in a thick, savory sauce. The absence of liver spread lets the true kaldereta flavors shine.

Serve with steamed rice to soak up every bit of the delicious sauce. This method stays true to the classic while simplifying the process.

Ingredients for Pork Kaldereta Recipe Without Liver Spread

Pantry staples and a quick market run. Big flavors, simple list.

Pork shoulder is non-negotiable here—bone-in from Costco or your local butcher gives the best texture. Look for good marbling (those white streaks of fat). The tomato sauce can be any brand, but San Marzano if you want to splurge. Bell peppers? Mix colors for visual pop. I grab mine from the produce section at Whole Foods when they’re on sale.

No pork shoulder? Pork butt works just as well (it’s practically the same cut). Out of olives? Capers at half the amount add that briny kick. The vinegar matters—apple cider vinegar if you want a fruitier note. Soy sauce can be swapped for tamari (gluten-free). Broth can be water in a pinch, but the flavor won’t be as deep.

This stew tastes even better the next day (worth the wait). Keeps in the fridge for 4-5 days, freezes beautifully for 3 months. I portion leftovers into containers—perfect for a quick lunch reheat. Just add fresh rice.

Step-by-Step Instructions for Pork Kaldereta Without Liver Spread

This method guarantees fall-off-the-bone pork with a rich tomato-based sauce.

Step 1: Sear the Pork Shoulder

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 2 lb pork shoulder chunks and sear for 5-7 minutes until all sides are deep golden brown. Don’t overcrowd the pot—work in batches if needed.

This step builds a flavorful foundation. The pork should release easily from the pot when properly browned. Remove the pork and set aside, leaving the flavorful browned bits in the pot for the next step.

Step 2: Sauté Aromatics and Vegetables

In the same pot, add the yellow onion and cook for 3 minutes until translucent. Stir in the 6 cloves garlic cloves and cook for 30 seconds until fragrant. Add the 2 whole bell peppers, 2 whole carrots, and 2 whole potatoes, cooking for 5 minutes until slightly softened.

The onions should turn glassy, not brown. The garlic will smell incredible—this is when you know it’s ready for the next ingredients. The vegetables will soften further during the braising process.

Step 3: Build the Sauce and Braise

Pour in the 2 cups tomato sauce, 1 cup chicken broth, 3 tbsp soy sauce, 0.25 cup white vinegar, 2 pieces bay leaves, and 1 tsp black peppercorns. Stir well to combine, scraping up any browned bits from the bottom of the pot.

Return the pork to the pot, ensuring it’s mostly submerged in the liquid. Bring to a boil, then reduce heat to low. Cover and let it simmer for 1 hour and 30 minutes until the pork is fork-tender.

Step 4: Finish with Olives and Adjust Seasoning

Stir in the 0.5 cup green olives and simmer uncovered for another 15-20 minutes. This allows the sauce to thicken slightly and the flavors to meld together beautifully.

The olives add a briny depth to the dish. Taste the sauce and adjust seasoning if needed—though the soy sauce and vinegar typically provide enough salt and tang. The pork should be so tender it nearly falls apart when touched with a fork.

Creative Variations of These Flavors

Spicy Adobo Twist

Add 1 tbsp chili flakes and 2 tbsp vinegar extra to the sauce for a tangy, fiery kick. I love how this reminds me of the bold flavors from Portland’s food carts. The extra vinegar brightens the richness beautifully. 🌶️

Coconut Milk Version

Swap 1 cup chicken broth for coconut milk for a creamy, slightly sweet variation. This was inspired by a vendor at the Portland Farmers Market who adds this Pacific Northwest twist. The coconut balances the acidity perfectly.

Vegetable-Packed

Add 1 cup eggplant and 1 cup green beans with the carrots and potatoes. This is my go-to when I want to stretch the dish for family dinners. Lily loves picking out the veggies from our backyard garden.

Slow Cooker Method

After searing the pork, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours. I set mine in the morning and come home to the most incredible aroma—just like Mrs. Henderson’s kitchen. ⏰

Beef Alternative

Replace pork shoulder with 2 lb beef chuck for a heartier version. The cooking time remains the same, but beef lovers will adore the deeper flavor. Tom prefers this swap, and I’ll admit, it’s delicious.

Extra Tangy

Stir in 2 tbsp calamansi juice or lime juice at the end for a citrusy zing. This brightens the dish and pairs wonderfully with steamed rice. It’s a simple trick I learned from a Filipino friend in Cincinnati.

Frequently Asked Questions