Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Pork Kaldereta Bola-bola Recipe

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Kaldereta or Caldereta is originally a goat meat stew. It originated from the Philippines. Over the years, variants of the dish have used beef, chicken, or pork.

Commonly, the meat is stewed with vegetables, liver paste and tomato sauce. The easiest way to re-create the liver paste is to use canned liver spread.

Caldereta is derived from the Spanish word caldera which means cauldron. The dish is similar to meat stews from Spain and Portugal which was brought to the Philippines by the Spaniards during their occupation. Over the years, it has transformed into a uniquely Filipino dish.

Kaldereta also has similarities with afritada and mechado.

Kaldereta is usually served during festivities. It is also a preferred pulutan (food or dish prepared for a drinking session).

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Recipe for Pork Kaldereta Bola-bola:

Pork Kaldereta Bola-bola Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This Pork Kaldereta Bola-bola recipe is an interesting way to make meatballs into a tasty dish. Bola-bola is Filipino for meatballs.

Ingredients

1/2 cup bell pepper, green, cut into 1 x 1-inch cubes
1/2 cup bell pepper, red, cut into 1 x 1-inch cubes
1 cup potato, cut into chunks then fried
Bola-Bola:
300 g ground pork
2/3 cup bread crumbs
1 pc egg
1/3 cup red onion, chopped
2 Tbsp soy sauce
Kaldereta Sauce:
2 Tbsp oil
1 Tbsp garlic, minced
1/4 cup liver spread
1 pouch DEL MONTE Filipino Style Tomato Sauce (250g)
2 Tbsp soy sauce
1/2 cup water

Directions

Mix ground pork, bread crumbs, egg, onion, and soy sauce together until well incorporated then form every 1 tablespoon of the bola-bola mixture into balls.
For the Kaldereta Sauce: In a pan, sauté the garlic in oil until aromatic. Add the liver spread then sauté for 1 minute. Add the DEL MONTE Filipino Style Tomato Sauce, soy sauce, and water. Add the balls then let it simmer covered until balls are cooked.
Turn the heat off then add the green and red bell pepper. Cover for another 3 minutes. Serve with fried potatoes.

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By Cuisine: Filipino

By Meal Type: Dinner | Lunch

By Main Ingredient: Bread | Cheese | Eggs | Pork | Vegetables

By Cooking Method: Sautéing | Simmering

By Dish Type: One-Pot Meals

Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | High-Protein | Kid-Friendly

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IMAGE AND RECIPE SOURCE: Life Gets Better

Easy Pork Humba Recipe

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly).

Easy Pork Humba Recipe

This Easy Pork Humba Recipe is a Visayan slow-cooked sweet pork dish based on the Chinese word Hong-ba (red-braised pork belly). It is similar to pork adobo and hamonado except that it characteristically uses fermented black soybeans (tausi).

The defining ingredient of humba is the fermented black beans (tausi), without which it is basically just a slightly sweeter Philippine adobo. Like adobo it has many different variants.

The most basic humba recipe uses fatty cuts of pork, usually pork belly (liempo). It is marinated in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The pork is then sautéed with garlic. Once the meat is half-cooked and lightly browned, water is added to the rest of the ingredients, fermented black beans, and sugar. Banana blossoms may also be added. It is then allowed to simmer for a few hours until the meat is very tender. Alternatively, it can be cooked in a pressure cooker to cut down the cooking time. It is eaten with white rice.