Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Calderetang Baboy
Pork slow-braised in rich tomato-liver sauce with potatoes, carrots, and bell peppers — a Filipino home-cooked favorite.
Instructions
- Heat oil in a pan. Once the oil becomes hot, pan-fry the carrots and potato until the outer part turns light brown. This should take around 2 to 3 minutes. Set aside.
- Remove excess oil from the pan. Saute onion, garlic, and tomato. Continue to cook until the onion and tomato becomes soft.
- Add the pork belly slices into the pan. Cook until the pork turns light brown.
- Add tomato sauce into the pan. Stir.
- Add in water. Let boil. Cover and cook in low heat for 45 to 60 minutes.
- Add liver spread. Stir until well blended.
- Put the bell peppers into the pan. Stir. Continue to cook in medium heat until the sauce reduces to half.
- Season with salt and ground black pepper.
- Fold in the pan-fried carrot and potato. Stir and cook for 3 to 4 minutes.
- Transfer to a serving plate. Serve!
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Pro Tips & Troubleshooting
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
- Deglaze the pan with vinegar after searing pork to lift the browned bits into the sauce.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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