Pork Caldereta Recipe Kawaling Pinoy: Rich Tomato Stew with Tender Pork

There’s a reason pork caldereta remains a beloved Filipino comfort dish—its rich tomato-based stew transforms tough cuts into tender perfection. I’ve refined this version to capture the authentic flavors of the Kawaling Pinoy style.

The secret lies in the slow simmering process, allowing the pork to absorb the vibrant tomato sauce, potatoes, and liver spread. This creates a hearty, flavorful stew that’s both satisfying and deeply aromatic.

What emerges is a dish with melt-in-your-mouth pork pieces coated in a thick, savory sauce. The balance of tangy tomatoes, earthy potatoes, and umami-rich liver spread makes every bite unforgettable.

Perfect for family gatherings or a comforting weeknight meal. Here’s how to make this Filipino classic at home.

Ingredients for Pork Caldereta Recipe Kawaling Pinoy

Rich, hearty ingredients for a stew that turns tough pork into tender perfection.

The pork shoulder is non-negotiable here—bone-in gives the best flavor and texture after hours of simmering. Look for well-marbled cuts at Filipino markets or Asian grocery stores, where they often pre-cut it for caldereta. The liver spread is the soul of this dish; 555 or San Miguel brands are the gold standard (found in the canned goods aisle). Potatoes should be starchy varieties like Russet—they hold up better than waxy ones.

Out of liver spread? Chicken liver pâté at double the amount works in a pinch. No tomato sauce? Crushed tomatoes plus a splash of vinegar mimics the tang. For a shortcut, pre-cut stew meat saves time, but avoid lean cuts like tenderloin—they dry out. The soy sauce should be Filipino; Silver Swan or Datu Puti have the right balance of salt and umami (regular soy sauce can be too harsh).

This stew tastes even better the next day—flavors meld overnight. Keeps in the fridge for 4-5 days or freezes beautifully for 3 months. Reheat gently to avoid breaking up the pork too much (the sauce is the star here).

Step-by-Step Instructions for Pork Caldereta

Here’s my tested method for fall-apart tender pork in a rich, savory tomato sauce.

Step 1: Brown the Pork Shoulder

Heat the 2 tbsp cooking oil in a large pot over medium-high heat. When it shimmers, add the 2 lb pork shoulder cubes in a single layer, working in batches if needed. Let them sear undisturbed for 3-4 minutes per side until deep golden brown on all sides.

This browning step caramelizes the meat’s natural sugars, creating a flavor foundation for your stew. Don’t overcrowd the pot—if you add all the pork at once, it’ll steam instead of brown. Transfer the browned pork to a plate and set aside.

Step 2: Sauté Aromatics and Build the Base

In the same pot, add the chopped onion and cook for 2-3 minutes until translucent. Stir in the minced 6 cloves garlic cloves and cook for 30 seconds until fragrant. Immediately add the 2 tbsp tomato paste and cook for 1 minute, stirring constantly.

The tomato paste should darken slightly and stick to the bottom of the pot—this creates a rich, concentrated flavor base. Add the 2 tbsp soy sauce, 0.5 cup liver spread, and 2 cups tomato sauce, stirring to combine. The liver spread will melt into the sauce, adding depth and umami.

Step 3: Simmer Until Tender

Return the browned pork to the pot along with any accumulated juices. Add the 3 whole potatoes, 2 whole carrots, and 2 pieces bay leaves. Pour in enough water to just cover everything, then bring to a boil.

Once boiling, reduce heat to low, cover, and let it simmer for 1 hour. After an hour, add the 1 whole green bell pepper and 0.5 cup green peas. Continue simmering for another 20-30 minutes until the pork is fork-tender and the potatoes are soft.

Step 4: Season and Finish

Stir in the 1 tsp salt and 0.5 tsp black pepper. Taste and adjust seasoning if needed—remember that the liver spread and soy sauce already add saltiness. Let the stew simmer uncovered for 5-10 minutes to thicken slightly.

The sauce should coat the back of a spoon, and the pork should fall apart easily when pierced with a fork. Remove the bay leaves before serving. This dish tastes even better the next day as the flavors meld together, so consider making it ahead if possible.

Creative Variations of This Dish

Spicy Chili Version

Add 2-3 siling labuyo or 1 tbsp chili flakes when browning the pork for a fiery kick. I also stir in 1 tbsp hot sauce like Sriracha or Banana Ketchup at the end. This variation is popular in Pampanga, where they love their food with extra heat. 🌶️

Coconut Milk Twist

Replace 1 cup water with coconut milk for a richer, creamier sauce. This Bicolano-inspired version adds a subtle sweetness that balances the tangy tomatoes. I use canned coconut milk like Goya or Chaokoh for best results.

Beef Alternative

Swap pork for 2 lb beef chuck cut into cubes. Beef requires a longer simmer—about 2-2.5 hours total—to become tender. I recommend using beef broth instead of water for extra depth. This version is common in Batangas.

Seafood Caldereta

For a lighter take, use 1 lb shrimp or firm white fish like lapu-lapu. Add seafood only in the last 10-15 minutes to prevent overcooking. I add ½ tsp fish sauce to enhance the seafood flavors. 💫

Vegetable-Only

Omit the meat entirely and double the potatoes, carrots, and peas. Add 1 cup chopped eggplant or zucchini for heartiness. Use mushroom broth for umami. This vegetarian version keeps all the rich flavors.

Instant Pot Method

Sear the pork using the sauté function, then pressure cook for 25 minutes with all ingredients except bell pepper and peas. Add those in the last 5 minutes. This cuts cooking time dramatically while keeping the pork tender.

Frequently Asked Questions