Caldereta

Filipino Caldereta is characterized by its rich tomato-based sauce that is uniquely thickened and flavored with liver paste. The addition of stuffed olives, bell peppers, and potatoes also gives the stew a distinct sweet and savory flavor profile.

Goat meat is the traditional protein used for authentic Filipino Caldereta, especially during festive occasions. However, beef is incredibly common in everyday cooking, and pork variations can also be found throughout the country.

Caldereta was adapted from Spanish caldero (cauldron) cooking techniques, introduced to the Philippines during the Spanish colonial era. Over time, local cooks modified the recipe by incorporating native ingredients like liver paste and local vegetables.

Yes, if you cannot find liver paste, you can blend fresh chicken or pork liver with a bit of broth to form a smooth puree. This fresh liver mixture provides the same earthy richness that defines a traditional Caldereta sauce.