Pork Caldereta



1 kilo pork with bones and skin, cut into serving pieces (inform meat seller about your intention to cook pork caldereta)
2 medium size red/green bell pepper, cut into wedges
2 medium size potato, cut into wedges
1 small can liver spread (the one that has the blue and yellow label can)
1/2 cup grated cheddar cheese
1/2 tsp. peppercorns, crushed
2 medium size onion, chopped
1/2 head garlic, chopped
1 cup pineapple juice
1/2 cup cornstarch
1 cup tomato sauce
1/2 tsp hot sauce
2- 3 pcs. siling labuyo
3 bay leaf (dahon ng laurel)
cooking oil (any vegetable oil will do)

Prep Instructions:

Dilute cornstarch in 1/2 cup of water

liver spread
Cooking Instructions:

  1. In a large saucepan put pork add enough water to cover meat, boil quickly for 2-3 minutes.
  2. Remove from pan and discard liquid, rinse pork with running water to remove all scum, drain and keep aside.
  3. Using same saucepan, sauté garlic and onion, add meat and sauté for another 2-3 minutes.
  4. Add tomato sauce, hot sauce and stir cook for 3-5 minutes.
  5. Add in pineapple juice, 6-8 cups of water, ground peppercorns and bay leaf bring to a boil and simmer for 45 minutes or until pork are tender, add more water as necessary.
  6. Add potatoes and continue to simmer for 3-5 minutes or potatoes are cook and just enough sauce remains.
  7. Add liver spread, cheddar cheese and siling labuyo, cook for 2-3 minutes.
  8. Add bell pepper and season with salt to taste, cook for another 2-3 minutes.
  9. Add water diluted cornstarch and stir cook until sauce thicken.
  10. Serve hot.