Pork Belly Caldereta in Coco Cream (Gata)

NocturnalSaint's Pork Belly Caldereta in Coco Cream (Gata)


  • Pork belly sliced into cubes
  • Liver spread
  • 3 pieces chopped tomatoes
  • 1 pieces piece onion chopped
  • 5 cloves crushed garlic 
  • 2 cups pork broth*
  • 1 cup coconut cream (unang gata)*
  • 1 cup coconut milk (pangalawa gata)*
  • 2 pieces potato cubed
  • 2 pieces carrot cubed
  • 1 70g pack tomato paste
  • 1 piece green bell pepper chopped
  • 1 piece red bell pepper chopped
  • 3 pieces dried bay leaves
  • cayenne pepper
  • 2 ½ tablespoons fish sauce (Patis)
  • ¼ teaspoon crushed black pepper
  • 3 tablespoons cooking oil
*you may also use canned coconut milk
*you may also use beef broth. If broth is not available you make simply us water and pork/beef cubes

How to cook?

  1. Heat oil in a pan.
  2. Sauté garlic until color turns light brown then add chopped onion. Cook until the onion gets translucent.
  3. Add pork belly slices. Keep sautéing until both side turned golden brown.
  4. Add ripe tomatoes. Cook it until it soften.
  5. Add tomato paste and mix well.
  6. Pour pork broth into the pan. Let boil until the pork get tender. Don't rush and take your time. You can add water if you needed too.
  7. Add cayenne pepper, liver spread, and dried bay leaves.
  8. Pour coconut milk and let it boil. Then add coconut cream and let it simmer.
  9. Add carrots and potato and cook for 7 minutes.
  10. Add bell peppers.
  11. Season with fish sauce and crushed peppercorn according to your taste. Cover the pan and let it simmer until the sauce thickens.
  12. Better serve when hot.

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