Quick Pork Caldereta to Greet Holiday Balikbayans
Are you expecting relatives or friends from abroad to come home for the holidays? Of course, they wouldn’t want to miss the months-long Christmas festivities in the Philippines! No one would pass on the chance to partake in feasts featuring the local dishes they sorely missed. Think binagoongan, laing, and pork caldereta, then biko, halo-halo, and puto bumbong for dessert. Don’t feel stressed about preparing these dishes during this hectic season. There are many tricks to make kitchen work a breeze the days. Take this pork caldereta recipe, for example! It promises the same nostalgic taste of home sans the tedious process of the beef version. Want to give it a try?
- vegetable oil
- 1 kg pork pata chops
- 2 tbsp chopped onions
- 1 tbsp chopped garlic
- 6 cups water
- 2 pcs Knorr Pork Cubes
- 2 pcs bay leaves
- ground black pepper
- 1 tbsp butter
- 1 can liver spread
- 500 g tomato sauce
- 2 pcs carrots, peeled and cut into cubes
- 3 pcs potatoes, peeled and cut into cubes
- 1 pc green bell pepper, deseeded and cut into cubes
- 1 pc chili (optional)
- 2 tbsp sugar
- 1/2 cup grated cheese
- Heat oil in a pot over high flame. Sear pork pata chops until browned. Set aside.
- In the same pot, combine onions, garlic, water, Knorr Pork Cubes, bay leaves, and pepper. Bring to a boil.
- Return pork to the pot and simmer until tender.
- Add butter, liver spread, tomato sauce, carrots, potatoes, bell peppers, and chili. Let mixture simmer until the vegetables are tender.
- Add sugar and cheese; stir until completely dissolved. Serve hot.