Pork Kaldereta, Kalderetang Baboy. On several parties that I have attended I often see pork kaldereta on the table. I personally never cooked pork kaldereta because I always thought kaldereta are best cooked with goat, beef ect. This is my first attempt to use pork for my caldereta. I have chosen the tail part I thought the bones and tails of the hog would do best for my version of pork kaldereta. To give a little sweetsour taste we Pinoy have come to love I added a can of pineapple juice. The resultant dish was great and was really enjoyed by the family. Here is the recipe
Ingredients:
1 kilo pork with bones and skin, cut into serving pieces
2 medium size red/green bell pepper, cut into wedges
2 medium size potato, cut into wedges
1 small can liver spread
1/2 cup grated cheddar cheese
1/2 tsp. peppercorns, crushed
2 medium size onion, chopped
1/2 head garlic, chopped
1 cup pineapple juice
1/2 cup cornstarch
1 cup tomato sauce
1/2 tsp hot sauce
2- 3 pcs. siling labuyo
3 bay leaf
cooking oil
salt
Cooking procedure:
In a large saucepan put pork add enough water to cover meat, boil quickly for 2-3 minutes. Remove from pan and discard liquid, rinse pork with running water to remove all scum, drain and keep aside. Using same saucepan, sauté garlic and onion, add meat and sauté for another 2-3 minutes. Add tomato sauce, hot sauce and stir cook for 3-5 minutes. Add in pineapple juice, 6-8 cups of water, ground peppercorns and bay leaf bring to a boil and simmer for 30-45 minutes or until pork are tender, add more water as necessary Add potatoes and continue to simmer for 3-5 minutes or potatoes are cook and just enough sauce remains. Add liver spread, cheddar cheese and siling labuyo, cook for 2-3 minutes. Add bell pepper and season with salt to taste, cook for another 2-3 minutes. Add cornstarch diluted in 1/2 cup of water and stir cook until sauce thicken. Serve hot.
See other kaldereta recipe:
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing
Ingredients:
1 kilo pork with bones and skin, cut into serving pieces
2 medium size red/green bell pepper, cut into wedges
2 medium size potato, cut into wedges
1 small can liver spread
1/2 cup grated cheddar cheese
1/2 tsp. peppercorns, crushed
2 medium size onion, chopped
1/2 head garlic, chopped
1 cup pineapple juice
1/2 cup cornstarch
1 cup tomato sauce
1/2 tsp hot sauce
2- 3 pcs. siling labuyo
3 bay leaf
cooking oil
salt
Cooking procedure:
In a large saucepan put pork add enough water to cover meat, boil quickly for 2-3 minutes. Remove from pan and discard liquid, rinse pork with running water to remove all scum, drain and keep aside. Using same saucepan, sauté garlic and onion, add meat and sauté for another 2-3 minutes. Add tomato sauce, hot sauce and stir cook for 3-5 minutes. Add in pineapple juice, 6-8 cups of water, ground peppercorns and bay leaf bring to a boil and simmer for 30-45 minutes or until pork are tender, add more water as necessary Add potatoes and continue to simmer for 3-5 minutes or potatoes are cook and just enough sauce remains. Add liver spread, cheddar cheese and siling labuyo, cook for 2-3 minutes. Add bell pepper and season with salt to taste, cook for another 2-3 minutes. Add cornstarch diluted in 1/2 cup of water and stir cook until sauce thicken. Serve hot.
See other kaldereta recipe:
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing
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