Pork belly kaldereta
The pork version of a tomato-based beef stew that evolved in Filipino cuisine after over three centuries of Spanish colonization. Kaldereta is from the Spanish caldero or cauldron, the traditional pot for cooking stews.
Servings 4 people
Ingredients
- 700 grams boneless pork belly (1.5 pounds) cut into two-inch cubes
- rock salt
- ¼ cup olive oil (not extra virgin)
- 2 shallots peeled and chopped
- 8 cloves garlic peeled and crushed
- 2 sprigs oregano leaves only (or half teaspoon dried)
- 2 bay leaves
- ground black pepper
- 1 can whole peeled tomatoes or diced tomatoes (400 grams / 14 oz)
- 1½ to 2½ cups broth (chicken or pork broth will work)
- 1 medium carrot peeled and cut into wedges
- 1 large potato peeled and cut into wedges
- ½ cup frozen sweet peas thawed
- 1 to 2 bell peppers deseeded and diced
- 1 can liver pate
- sliced scallions to garnish (optional)
Instructions
- Rub the pork belly subed with a tablespoon of rock salt.
- Heat the olive oil in a pan.
- Spread the pork belly cubes in the oil, leave for the undersides to brown then turn to brown all sides.
- Add the shallots, garlic, oregano and bay leaves. Cook, stirring, until aromatic.
- Pour in the tomatoes. Sprinkle in another tablespoon of rock salt, and half teaspoon of ground black pepper.
- Stir in a cup of broth and bring to the boil.
- Lower the heat, cover the pan and simmer the pork until tender, adding more broth, a quarter cup at a time, if needed.
- Stir in the carrot wedges and continue simmering for five minutes.
- Add the potato wedges, simmer for another five minutes, then stir in the peas and bell peppers.
- Mix the liver pate with about two tablespoons of broth, stir into the pan with the pork and vegetables, and simmer for another five minutes.
- Taste, adjust the seasonings, if needed, before serving.
