Caldereta
A hearty Filipino stew with Spanish roots, the perfect comfort food for colder weather, and it’s got an unexpected ingredient–liver paté! This brings extra meaty richness to the stew and I'm here for it. Directly translated to “cauldron” in Spanish, Caldereta the result of a 300 year Spanish occupation of the Philippines. I made this with Filipino chef and restaurant owner, Leah Cohen, and her recipe's got her own special touch on it. It’s traditionally made with goat, but Leah levels it up with lamb shanks, which just so happens to be my absolute favorite for a nice slow cook. She also adds soy sauce and coconut vinegar, and these elevated salt, acid, and umami levels perfectly enhance all the flavors in the stew.
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