This Filipino tomato stew brings rich, savory flavors to your table with a traditional touch. The combination of tender pork, tangy tomatoes, and liver spread creates a hearty dish that’s both comforting and deeply satisfying.
I’ve tested this method repeatedly to ensure the pork becomes fork-tender while the sauce develops its signature rich, velvety consistency. The liver spread adds a unique depth that’s authentic to Panlasang Pinoy style.
The dish balances bold flavors—sweet, savory, and slightly tangy—all in one pot. It’s the kind of meal that fills your kitchen with an aroma so inviting, everyone gathers before it’s even ready.
Perfect for family dinners or special occasions, this stew delivers restaurant-quality results with simple, accessible ingredients. Here’s how to make it right.
Ingredients for Pork Kaldereta Recipe Panlasang Pinoy
Rich, savory ingredients build the deep flavors of this traditional Filipino stew.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Cut into 2-inch cubes, bone-in preferred |
| Liver Spread 🫒 | ½ cup | Pâté-style, smooth texture |
| Tomato Sauce 🍅 | 1 ½ cups | No salt added preferred |
| Red Bell Pepper 🌶️ | 1 whole | Diced into 1-inch pieces |
| Carrots 🥕 | 2 whole | Peeled, sliced into rounds |
| Potatoes 🥔 | 2 whole | Yukon Gold, peeled and cubed |
| Onion 🧅 | 1 whole | Yellow onion, diced finely |
| Garlic Cloves 🧄 | 6 cloves | Minced for even distribution |
| Bay Leaves 🍃 | 2 pieces | Dried, whole leaves |
| Soy Sauce 🫒 | 3 tbsp | All-purpose or light variety |
| Vinegar 💧 | 2 tbsp | White vinegar for tang |
| Brown Sugar 🍚 | 1 tbsp | Light or dark, packed |
| Olive Oil 🫒 | 2 tbsp | For sautéing aromatics |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
The pork shoulder is non-negotiable for authentic texture. Bone-in cuts enhance the sauce’s richness, and Costco or local Asian markets often carry pre-cubed options. Liver spread brands like 555 or San Miguel are staples in Filipino groceries—avoid chunky varieties. Tomato sauce should be unsweetened; Hunt’s or Contadina work well. Freshness matters most for the vegetables: select firm potatoes and bright bell peppers.
No liver spread? Chicken liver pâté (at one-to-one ratio) is the closest substitute, though texture varies slightly. Tomato paste at half the amount can stand in for tomato sauce in a pinch, but dilute with water. Green bell peppers replace red if unavailable, and sweet potatoes work instead of Yukon Gold. For a deeper umami, add 1 tsp fish sauce (ensure vegetarian if needed).
Pork can marinate overnight for extra tenderness. The stew keeps 4-5 days refrigerated and freezes beautifully for 3 months. Reheat gently to preserve the sauce’s velvety consistency. Always remove bay leaves before serving.
Why You’ll Love This Recipe
- Set It and Forget It: I just brown the pork shoulder, dump everything else in, and let it simmer—no babysitting required.
- Rich, Tangy Goodness: The liver spread and tomato sauce blend into this deep, slightly sweet sauce that clings to every bite.
- Weeknight MVP: Between us, this tastes like I spent hours but it’s ready before the rice cooker beeps.
- Stretches Far: One batch feeds us for two nights, and honestly, it tastes even better the next day.
Step-by-Step Instructions for Pork Kaldereta
Here’s the method. Straightforward, tested, works every time.
Step 1: Sear the Pork Shoulder
Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the 2 lb pork shoulder cubes in batches, being careful not to overcrowd the pot. You want each piece to brown evenly without steaming.
Sear for 3-4 minutes per side until all sides develop a deep golden-brown crust. This caramelization builds the flavor foundation. Remove the pork and set aside—it will finish cooking later.
Step 2: Sauté Aromatics and Build Base
In the same pot, add the diced onion and cook for 2-3 minutes until translucent and fragrant. Stir in the minced garlic cloves and cook for 30 seconds until aromatic but not browned.
Add the 1.5 cups tomato sauce, 3 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp brown sugar, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine and let it simmer for 2 minutes to meld the flavors.
Step 3: Simmer with Vegetables and Pork
Return the seared pork to the pot. Add the peeled and cubed potatoes, peeled and sliced carrots, diced red bell pepper, and 2 pieces bay leaves. Stir to coat everything in the sauce.
Pour in enough water to just cover the pork and vegetables, about 2 cups. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes until the pork is fork-tender.
Step 4: Incorporate Liver Spread and Finish
Once the pork is tender, stir in the 0.5 cup liver spread until fully dissolved into the sauce. This adds richness and depth. Simmer uncovered for another 5-10 minutes to thicken the stew slightly.
Taste and adjust seasoning if needed. The sauce should have a balanced sweet-savory-tangy profile. Remove the bay leaves before serving. The kaldereta is ready when the pork easily pulls apart and the sauce has thickened to coat the back of a spoon.
Pro Tips For Making Pork Kaldereta Recipe Panlasang Pinoy
- Brown the Pork: Sear the pork shoulder in batches over medium-high heat until deeply browned—this builds a rich base flavor that tomato sauce alone can’t achieve. I learned this the hard way when my first few kalderetas tasted flat.
- Bloom the Liver Spread: Cook the liver spread in the pot for 1-2 minutes before adding liquids to mellow its sharpness and blend it smoothly into the sauce. Sounds weird, but it works.
- Skip Raw Potatoes: If adding potatoes, parboil them for 5 minutes first so they absorb the sauce without turning mushy or undercooked. My grandmother swore by this, and she was right.
- Simmer Low and Slow: Once everything’s in the pot, keep it at a gentle simmer for 45-60 minutes—any higher heat toughens the pork and splits the sauce. After burning three batches, I finally figured out patience is non-negotiable here.
Best Sauces and Condiments for These Flavors
Classic Filipino Pairings
Serve this dish with steamed jasmine rice—about 1 cup per person—to soak up that rich, velvety sauce. The neutral base lets the tomato and liver flavors shine through beautifully.
Spicy Condiments
Add a dollop of sambal oelek or sriracha on the side for heat lovers. Just ½ tsp per serving adds a nice kick without overpowering the stew’s balanced flavors. 🌶️
I also love banana ketchup for a sweet-tangy contrast that’s authentically Filipino.
Fresh Garnishes
Chopped green onions or cilantro add a fresh finish that brightens up the rich stew. Sprinkle about 2 tbsp over the top just before serving.
Pickled Sides
Atchara (Filipino pickled papaya) cuts through the richness with its vinegary crunch. Serve ¼ cup per plate on the side. This combo is a match made in heaven.
Bread for Dipping
Warm pandesal or crusty bread is perfect for mopping up every last bit of sauce. Toast slices lightly and serve alongside the stew. 💛
Nutrition Facts
Frequently Asked Questions
Can I use chicken instead of pork?
Yes, chicken thighs work well as a substitute. Use 2 lbs and reduce simmering time to 25-30 minutes since chicken cooks faster. The liver spread will still add that signature richness.
Why add liver spread to the stew?
Liver spread deepens the flavor and gives the sauce its velvety texture. It’s a traditional Filipino ingredient that balances the tangy tomatoes with a rich, umami depth. Skip it only as a last resort.
How do I fix a sauce that’s too thin?
Simmer uncovered for an extra 5-10 minutes to thicken. If needed, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in gradually. Avoid over-thickening.
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