Filipino Food Series: Mom’s Sweet & Spicy Pork Caldereta (Pork Stewed in Liver Paste)
Filipino Food Series: Mom’s Sweet & Spicy Pork Caldereta (Pork Stewed in Liver Paste)

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, filipino food series: mom’s sweet & spicy pork caldereta (pork stewed in liver paste). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Filipino Food Series: Mom’s Sweet & Spicy Pork Caldereta (Pork Stewed in Liver Paste) is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Filipino Food Series: Mom’s Sweet & Spicy Pork Caldereta (Pork Stewed in Liver Paste) is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook filipino food series: mom’s sweet & spicy pork caldereta (pork stewed in liver paste) using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Filipino Food Series: Mom’s Sweet & Spicy Pork Caldereta (Pork Stewed in Liver Paste):
  1. Take pork ribs/belly
  2. Prepare liver paste
  3. Take peanut butter
  4. Take a stick butter
  5. Make ready medium onion chopped
  6. Get garlic minced
  7. Make ready soy sauce
  8. Take worcestershire sauce
  9. Get ground black pepper
  10. Take dried chilli
  11. Take Pineapple tidbits
  12. Get medium carrot
  13. Get dried green peas
  14. Make ready salt
  15. Prepare pork broth

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Instructions to make Filipino Food Series: Mom’s Sweet & Spicy Pork Caldereta (Pork Stewed in Liver Paste):
  1. Boil the pork first for about 30 minutes medium Low fire. Set aside 1/2 cup of broth then drain excess water.
  2. In a separate pan, Sauté onions, garlic in butter then add the pork soy sauce, Worcestershire sauce, black pepper and salt.
  3. Add the water, liver paste and peanut butter then let it simmer for 3-5 minutes.
  4. Add the pineapple tidbits, green peas and carrots and simmer again for 3-5 minutes until carrot is cooked.
  5. Add the dried chilli and serve with hot rice!

This version of Maruya is one that I usually buy for my merienda when I was in the Philippines. I sometimes buy them in a bamboo stick or in a hand fan shape coated with sugar. Philippine cuisines, culinary, kitchen artistry and recipes. Collection of Pinoy foods and recipes with photos and easy to follow cooking instruction. The much awaited KathNiel series will be coming to you soon.

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