Creamy Caldereta, a Classic Pinoy Ulam for Lunch
Caldereta is a beloved Pinoy ulam that takes inspiration from Spanish cuisine. Its traditional recipe features goat meat as the star ingredient, but variations using beef, pork, and chicken have become more popular. The hearty stew has a tomato-based sauce made richer with liver paste. It's also packed with vegetables like potatoes, carrots, and bell peppers. Most home cooks put their twist on the dish. Some add cheese for umami, while others mix in peanut butter for a nutty take. Olives and kinchay also make it to the list sometimes. This caldereta recipe uses mayonnaise to give the sauce an indulgently creamy texture. Don't knock it until you've tried it!
Top your caldereta with grated cheese to make it even creamier.
- 1 pc pork bouillon cube, dissolved in 2 cups water
- 500 g pork kasim, cut into cubes
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 1 pc medium onion, minced
- 1/2 cup tomato sauce
- 2 tbsp soy sauce
- 1 (80-g) can liver spread
- 3 pcs potatoes, quartered and fried
- 1 pc medium carrot, sliced and fried
- 1 pc red bell pepper
- 1 pc green bell pepper
- 4 pcs red bird’s eye chilies
- 1/4 cup sweet pickles
- 3 tbsp Lady's Choice Real Mayonnaise
- salt and pepper, to taste
- Bring pork broth to a boil. Add kasim and cook until tender, about 25-30 minutes. Remove pork, strain, and set aside. Save broth in a separate container.
- Heat oil in a pot. Sauté garlic and onions. Add pork and stir until the meat develops a brown crust.
- Add tomato sauce and soy sauce; stir. Add liver spread and mix until dissolved. Add reserved broth. Simmer over medium-low heat for about 10 minutes.
- Increase heat to medium. Add potatoes, carrots, and bell peppers. Simmer for 5 minutes.
- Add chilies and pickles.
- Add Lady’s Choice Real Mayonnaise. Stir and blend well until the sauce is creamy. Season with salt and pepper to taste. Serve hot with steamed rice.