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

This Filipino pork caldereta brings rich, savory depth to your dinner table with a unique peanut butter twist. The slow-cooked stew transforms tender pork into a fall-off-the-bone masterpiece, while the nutty sauce creates layers of flavor you won’t find in traditional versions.

I’ve perfected this method over years of testing, balancing the bold tomato base with just enough peanut butter to add complexity without overpowering. The result is a restaurant-quality dish that’s hearty, aromatic, and deeply satisfying.

Every bite delivers the perfect harmony of tangy, savory, and slightly sweet notes. The peanut butter melts into the sauce, thickening it naturally while adding a velvety richness that elevates the stew.

Serve with steamed rice to soak up every drop of this unforgettable sauce.

Ingredients for Pork Caldereta Recipe with Peanut Butter

Pantry staples meet bold Filipino flavors. Nothing too exotic, just rich, satisfying ingredients.

The pork shoulder is key here—bone-in pieces add depth you can’t get with lean cuts. Costco or butcher shops usually have it pre-cubed, but ask for the shoulder specifically (not loin, which dries out). Liver spread might seem unusual, but it’s traditional in caldereta. San Miguel or URC brands are easy to find at Asian markets. For the peanut butter, Jif or Skippy natural work fine—no need for fancy brands.

No liver spread? Chicken liver pâté works in a pinch, or just skip it—the stew will still be delicious. Short on tomato sauce? Crushed tomatoes at a 1:1 ratio plus a splash of water gets you close. The fish sauce is important for umami, but Worcestershire sauce (even though it’s not traditional) works if that’s what you’ve got. For extra richness, some cooks add a splash of coconut milk at the end.

This stew tastes even better the next day once flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months (portion before freezing for easy reheating). The peanut butter might separate slightly when stored—just stir it back in when reheating.

Step-by-Step Instructions for Pork Caldereta With Peanut Butter

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

Step 1: Sear and Brown 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 until golden brown on all sides, about 5-7 minutes per batch. Don’t overcrowd the pot—this prevents steaming and ensures a proper sear.

As the pork browns, you’ll notice the fat starting to render. This is exactly what you want. The fond (browned bits) left in the pot will become the flavor foundation for your stew. Remove the pork and set aside once browned.

Step 2: Sauté the Aromatics and Vegetables

In the same pot, add the 1 whole onion, 5 cloves garlic cloves, 1 whole green bell pepper, 2 whole carrots, and 2 whole potatoes. Sauté for 5-7 minutes until the onions turn translucent and the vegetables begin to soften.

The aroma should be incredible at this point. Add the 2 pieces bay leaves and 1 tsp black peppercorns, stirring for another 1-2 minutes to toast the spices slightly. This builds layers of flavor before the liquids go in.

Step 3: Build the Stew Base and Simmer

Return the pork to the pot. Pour in the 2 cups tomato sauce, 2 tbsp fish sauce, and 2 tbsp soy sauce. Stir well to combine, scraping up any remaining browned bits from the bottom. Bring to a boil, then reduce heat to low.

Cover and let simmer for 1 hour, stirring occasionally. The pork should be nearly tender at this point. If the stew seems dry, add a splash of water—just enough to keep the pork mostly submerged.

Step 4: Incorporate the Peanut Butter and Liver Spread

Stir in the 0.5 cup smooth peanut butter and 0.25 cup liver spread until fully dissolved into the sauce. The peanut butter will thicken the stew slightly and add a rich, nutty depth. The liver spread, while optional, adds an authentic touch that deepens the flavor profile.

Taste and adjust seasoning with the 1 tsp salt if needed. Simmer uncovered for another 30-45 minutes until the pork is fork-tender and the sauce has thickened to your desired consistency. The potatoes and carrots should be soft but still hold their shape.

Step 5: Rest and Serve

Remove the pot from heat and let the stew rest for 10 minutes. This allows the flavors to meld together and the sauce to thicken further. Discard the bay leaves before serving.

Ladle the caldereta into bowls, ensuring each serving has a good mix of pork and vegetables. The sauce should be rich and velvety, coating the back of a spoon. Serve hot with steamed rice to soak up every last bit of that incredible sauce.

Dietary Considerations for This pork caldereta recipe with peanut butter

Gluten-Free Friendly

This stew is naturally gluten-free if you use tamari instead of soy sauce. I always keep San-J tamari in my pantry for this reason. The peanut butter and liver spread don’t contain gluten, but double-check labels to be safe. 💪

Dairy-Free and Nut Allergies

The recipe is inherently dairy-free, but the peanut butter is a concern for nut allergies. Swap in sunflower seed butter for a nut-free version—it has a similar texture and mild flavor that works well here.

Low-Carb Adaptation

To reduce carbs, replace the 2 potatoes with 2 cups cauliflower florets. They’ll absorb the rich sauce beautifully. You can also cut the 2 carrots in half or omit them entirely. The stew remains hearty and satisfying.

Lower Sodium Option

Use low-sodium soy sauce and low-sodium tomato sauce to cut the salt content significantly. I also recommend reducing the fish sauce to 1 tbsp and skipping the added 1 tsp salt until the end, then adjust to taste. 💡

Vegetarian Version

Swap the pork for 2 lb mushrooms (cremini or portobello) and use vegetable broth instead of fish sauce. Add 1 tbsp soy sauce for umami. The peanut butter and liver spread (if using) will still provide that rich depth.

Keto-Friendly Adjustments

Follow the low-carb adaptation and also replace the 2 carrots with 1 cup diced celery. The sauce is already keto-friendly as written. This version keeps all the flavor while staying under 10g net carbs per serving.

Frequently Asked Questions