My version of calderata whether it is pork, chicken, or both is slightly different from the conventional tomato sauce/paste base. If you’ve read my previous post about my adobo dish, I’ve used the same initial process to prepare the meat.
Here’s what you’ll need:
Meat (pork, chicken, or both)
Soy sauce
Vinegar
Tomato sauce
Garlic
Onion
Bell pepper
Carrots (chopped and fried)
Potatoes (chopped and fried)
Pepper Flakes
Black Pepper
Cuban seasoning (optional)
Process:
First, boil the meat in soy sauce, vinegar, black pepper, and cuban seasoning (optional) until tender (keep adding water if liquid starts to get low). On a deep frying pan, sauté chopped garlic, onion, and bell pepper. Add the boiled meat and its juice then followed by the tomato sauce. Let it simmer for a few minutes then the pepper flakes (add as much as you want). Let it simmer for another 15-20 minutes. You can add the fried carrots and tomatoes towards the end or serve them on the side. This dish is perfect with freshly cooked white rice. Make sure you have some ready. Bon Appetit.
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