Philippine’s Kaldereta Recipe.

March 13, 2018

Hey everyone! I am really happy today because it’s my day off from work. Yay! And since I woke up early today (early from my usual holiday sched), I decided to cook a Filipino dish which I was craving for months now, Kaldereta. I went to a grocery store near my house and bought the ingredients I needed, and did some ‘necessities’ shopping a bit too.

Kaldereta is a dish from the Philippines (brought by the Spaniards during their ‘stay’) and its name derives from Spanish word caldera meaning cauldron. It’s a meat stew from tomato paste (but it differ in every provinces, some uses atsuete), liver past and some vegetables like carrots, potatoes, bell pepper and olives.

So here’s a recipe I got from my favorite website when I’m in the mood for some decent cooking, Panlasang Pinoy.

Pork Kaldereta Recipe
Author: Vanjo Merano
Recipe type: Pork
Cuisine: Filipino
Prep time:  
Cook time:  
Total time:  
  • 2 lbs. Pork, cubed
  • 1 (15 oz.) can tomato sauce
  • ¾ cup green olives
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 2 medium baking potatoes, cut into large cubes
  • 2 medium carrots, sliced diagonally
  • 1 medium yellow onion, sliced
  • 2 teaspoons minced garlic
  • 32 oz. beef broth
  • ½ cup liver spread
  • 3 tablespoons cooking oil
  • Salt and pepper to taste
  1. Heat the oil in a cooking pot.
  2. Once the oil is hot, saute the garlic and onion.
  3. Add the pork. Stir and cook for for 5 minutes or until the color turns light to medium brown.
  4. Pour-in the tomato sauce and beef broth. Let boil. Cover and simmer for 60 minutes.
  5. Add the liver spread. Stir and cook for 3 minutes.
  6. Put-in the carrots and potatoes. Cover and cook for 8 to 10 minutes.
  7. Add the olives and bell peppers. Cook covered for 8 minutes.
  8. Add salt and pepper to taste.
  9. Turn-off the heat. Transfer to a serving plate.
  10. Serve. Share and enjoy!
Serving size: 5

But, a big BUT, when I cook, I usually add twist on it and not follow the ingredients lol. So here’s how I ‘followed’ the recipe.

I prepared the meat, oil and onion first while heating the pan. I cut the meat (which I didn’t even know what kind of meat was, pork or beef, but it do taste like beef so) according to MY bitesize and cut everything according to my preference.

I saute the garlic first then add the onion, wait a bit and added the meat.

I finally added the meat and waited for it to turn brown. I added to cups of water, nah, I used my wine glass to measure hehe.

While I was waiting for the meat to boil and get tender, I prepared the carrots and potatoes to save time. I usually do this because I hate waiting. I did a it of online surfing and dancing too.

When the meat was tender, I poured a pack of this Mama Sita’s Caldereta spicy sauce mix I brought from the Ph, so I no longer needed to put tomato paste and liver paste. It also has instruction and recipe at the back to keep you guided.

This is how it looked like after putting the mix, I added the vegetables and simmered.

I also sent pictures on my group chats because I was too proud of myself cooking something I have never imagined before, in fact it was my first Kaldereta, and one of them thought it was a Japanese curry! But nah, I was too happy to be upset, I sent another picture to my boyfriend and he asked me if I was cooking Menudo!

I told myself “stay positive!”.

I put olives and bell peppers too. I kinda regret I put too much olives though, I should’ve put a little.

Wait, wait, wait., dance, dance, dance and voila!!! Here’s my Kaldereta!

I didn’t add salt nor pepper because it taste perfect already, for me. But no kidding aside, it’s really good and I’ll probably share some at school.

When did the last time you cook for yourself?

When did the last time you cooked something and shared because you’re too proud of it?



Food I Will Eat in the Philippines.

Exactly 17 days from now I’m going back to Philippines. Yay!


Nah. Scratch that. I’m VERY EXCITED!

On the 28th of December, I’m finally going back to Philippines for my winter holiday. I am so excited I’m gonna make a list of food I wanted to eat when I go back. My contract already ended today (but I was renewed yay!) and I haven’t used any of my paid holidays yet, I am that workaholic lol, If they didn’t convinced/pushed me to use my summer holiday last September (that was 3 days) I wouldn’t use it. And I used them not for sightseeing nor vacation, I used it when I attended a school related seminar in Tokyo (nemen masipag).

I am so ready for these:

  1. JOLLIBEE (jolly spaghetti, chickenjoy, lumpiang shanghai, sundae) – I would never ever trade my jolly spaghetti for anything, I know it’s weird but this spaghetti is sweet, it’s Filipino way of cooking spaghetti. They said they made it sweet because kids love sweet food and kids will bring the parents to Jollibee and that is a good business lol.
  2. MANG INASAL (Chicken Inasal, Liempo Inasal and Mais Con Yelo) – this is a reward food for me when I was working in the PH, after we worked so hard or just simply hungry, going to Mang Inasal and indulge ourselves with their unli-rice menu. I’ve heard they do not have unli rice anymore but I would still definitely go there and eat.
  3.  Sisig – every region in Ph has their own version of sisig, my favorites are Ilocos version which is not crispy but sweet, they use pig’s brain instead of mayonnaise but that’s what makes it unique and Bikol’s sisig, this sisig is crispy and spicy, they use liver spread and mayonnaise, I love the combination.
  4. Lechon Baboy/Lechon Kawali na may Mang Tomas – I would definitely eat every fried food with Mang Tomas, Jufran Sweet Sauce and PAPA Banana Ketchup (yes, banana).
  5. Chooks To Go: this is no ordinary roasted chicken, this is the best!
  6. Vigan Empanada/Okoy –  or meat pie, but Vigan empanada is my favorite.
  7. Longganisa
  8. Tocinosilog, Porksilog, Longsilog – tocino with sinangag (fried rice) and itlog (egg), Pork (breaded) with egg and freid rice, Long for longganisa.
  9. Pancit Canton – yakisoba!
  10. Tinapa and Tuyo – dried fish
  11. Bagoong – since I moved to Bikol, I learned that you can eat Bagoong alamang with rice.
  12. Manggang Hilaw na may Alamang/Bagoong – unripe mango dipped with bagoong (since I am half-ilocano I love bagguong) it is a condiment made of either fermented fish  or krill  with salt.
  13. Bulalo –  a stew made primarily from beef shank and bone marrow, I love putting fish sauce with chili on it.
  14. Sinigang – it is a pork soured with tamarind or sometimes they used kamias or tree cucumber.
  15. Lugaw at Goto – Goto is the Filipino version of Congee while Lugaw is just simply Arroz Caldo or rice porridge.
  16. Chicharon
  17. Ilocos Bagnet –  a deep fried crispy pork belly dish that is similar to lechon kawali, I love to dip it in bagguong (mouth watery).
  18. Kare-Kare – a traditional  Filipino stew complimented with a thick savory peanut sauce, it would be perfect to eat with alamang.
  19. Street Food:
    1. kwek-kwek –  boiled quailed eggs coated with an orange batter and deep-fried until the batter is crispy
    2.  fishball-  
    3. kikiam
    4. dugo – grilled pig’s blood
    5.  isaw – chicken’s intestine
    6. adidas – chicken feet barbeque
    7. balunbalunan –  chicken’s gizzard
  20. Balut – a developing duck embryo that’s boiled and eaten in its shelf, you just have to close your eyes when eating this
  21. Puto at Dinuguan – pork offal (typically lungs, kidneys, intestines, ears, heart, and snout) stewed with blood.
  22. Halo- Halo – shaved iced with mixed fruits and stuff
  23. Tinola – a Filipino main dish best complimented with green papaya wedges or sayote and chili pepper leaves
  24. Bikol Express – pork slices cooked in coconut milk, shrimp past and lots of chili pepper 😀
  25.  Laingdried taro leaves cook with coconut milk, they put tuyo or tinapa dpending on the province.

I know my list isn’t enough and I still have lots of food in mind but these are a MUST to remind me on my 2 weeks holiday.

If there’s something you wanna add, tell me, baka nakalimutan ko then I would regret not eating it. I also wanna make a list of food I should bring (I CAN) when I go back like sinigang mix or magic sarap (haha). But for now I am too excited just seeing this list. Whoooo. PHILIPPINES!


P.S The photo is not a Filipino food, charot lang yan 😀


Bored Sensei