Creamy Pork Kaldereta

Creamy Pork Kaldereta

Make it a meal to remember with this sweet, spicy and creamy Pork Kalderata, cooked with Lady’s Choice Mayonnaise and your special touch.

Prep Time

15 min

Cook Time

2 h




AddThis is disabled because of cookie consent



  • 500 g pork kasim, cut into cubes
  • 1 pc pork bouillon cube, dissolved in 2 cups of water
  • 1/8 cup cooking oil
  • 3 pcs potatoes, quartered and fried
  • 1 pc medium carrot, sliced and fried
  • 3 cloves garlic, minced
  • 1 pc medium onion, minced
  • 1/2 cup tomato sauce
  • 2 tbsps soy sauce
  • 80 grams can liver spread
  • 1 pc red bell pepper
  • 1 pc green bell pepper
  • 4 pcs red hot chilli pepper
  • 1/4 cup sweet pickles
  • 3 tbsps Lady's Choice mayonnaise
  • salt and pepper (to taste)


  • Boil pork in the pork bouillon stock until tender, about 25-30 minutes. Remove pork, strain and set aside. Also set aside liquid where pork was cooked.

  • Fry potatoes and carrot, drain oil and set aside.

  • Sauté garlic and onions in oil in a casserole. Add the cooked pork and stir until meat turns brown.

  • Add tomato sauce and soy sauce. Next, add the liver spread and mix well and then add the liquid where pork was cooked. Simmer everything in medium-low fire for about 10 minutes.

  • Set the fire to medium heat. Then, add in potatoes, carrots, red and green bell peppers. Simmer for 5 minutes.

  • Add the red hot chili peppers and sweet pickles.

  • Next, add 3 Tbsp of Lady’s Choice Mayonnaise. Stir and blend well until creamy. Check seasonings and adjust according to preference. Add more peppers as desired. Let stand for 5 minutes and serve.