Pork Caldereta

Today is another day and another entry to be posted. In bed in this morning, I was thinking about what to post and the first thing that got into my mind is the Pork Caldereta. Hahaha! Now I'm beginning to worry this may turn into a food blog.

I have never eaten a real caldereta because back when I was a kid, I was at this party me and my parents attended and they served a goat dish. It looked like an adobo so I took a huge bite which I spit right after. The goat meat had that really irony taste that made my guts churn. It's that when you make a balloon of your mouth, and the taste just climbs up to your airways and make you puke. That's why I don't eat goat meat, or bat meat, because they both have the same effect to me.

So that's also why I love this dish. Not only because it has pork instead of goat meat, but you can also get creative with it. 

I thank my condomate Khrystle for sharing me her recipe. (and for feeding a hungry me and Jen.) This here below has gone a few tweaks to suit my adventurous palate. Char!

2 pcs green bell pepper, cut into thin strips

2 pcs red bell pepper, cut into thin strips

2 pcs chilis (only if you like it hot like I do)

2 big carrots, thinly chopped

2 big potatoes, thinly chopped (or you can dice it)

1 tbsp garlic, minced

1 tbsp onions, minced

2 tbsps butter

1/2 kg lean pork, cut into bite sized portions

2 cups water

1 small can of green peas

1 small can liver spread

1 small can mushrooms (optional)

1 small cheese, diced

Del Monte Quick and Easy Kaldereta Mix

salt and pepper

1/2 tsp of oregano

I like to boil my meat before I actually cook it. So what I did above was to boil it with enough water just so it covers the meat and season it with salt, pepper and oregano. The flavors just mix together so well it makes a whole lot of difference if you skip this step. While the meat is boiling, saute potatoes and carrots in butter until lightly browned. Cover the pan. The meat should be done by now that you will see the fat marbling with the water on the surface. Discard the water and in a different pan, saute garlic and onions in minimal oil until translucent. Mix in the meat and cook for about 5 minutes and mix in the liver spread until every cut is coated. Continue cooking for 3 minutes then put in the kaldereta mix. Add 2 cups of water and cover the pan. Let it simmer for 5 minutes then put in the carrots, potatoes, green peas and mushrooms. Cook for 10 minutes. Add in the chopped chilis and mix and finally, fold in the cheese. Serves 3.

 

Great for a foodtrip! Cap off with an ice cream for an even greater experience! Cheers!