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
Achieving fork-tender meat takes time and patience. So if you're in a rush, turn to appliances like a pressure cooker or an oven to cut the cooking time in half without sacrificing quality. Additionally, you can prepare the meat and keep it frozen until required. Try marinating the pork in pineapple juice and soy sauce for extra flavor. Caldereta may not be the quickest Pinoy ulam to cook, but it's worth the effort.