Ingredients
- 1 kg TenderBites Caldereta Cut (pork)
- 2 tbsp cooking oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 cup tomato sauce
- 2 tbsp liver spread (optional, for richness)
- 2 medium potatoes, cubed
- 1 medium carrot, cubed
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1–2 cups water or broth (adjust as needed)
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 2–3 pcs dried bay leaves
- Salt and pepper to taste
Meat You'll Need
Preparation
- Sauté aromatics – In a large pot, heat cooking oil over medium heat. Sauté onion and garlic until fragrant. Add tomatoes and cook until softened.
- Brown the pork – Add TenderBites Caldereta Cut pieces and cook until lightly browned on all sides.
- Simmer in sauce – Pour in soy sauce, tomato sauce, and water or broth. Add bay leaves, cover, and simmer for 45–60 minutes, or until pork is tender. Stir occasionally and add more liquid if needed.
- Add vegetables – Mix in potatoes and carrots. Continue cooking until vegetables are almost tender.
- Enrich the flavor – Stir in liver spread (if using), bell peppers, and fish sauce. Cook for another 5–7 minutes.
- Season and serve – Adjust seasoning with salt and pepper. Serve hot with steamed rice.
Cooking Tips
- Use a thick-bottomed pot to prevent burning while simmering the tomato sauce.
- Liver spread adds authentic caldereta richness, but you can skip it for a lighter version.
- Add chili flakes or siling labuyo if you prefer a spicy kick.
- Cook low and slow to allow the pork to become melt-in-your-mouth tender.
