Pette Jorolan’s Kaldereta Bibi

A dish traditionally cooked in earthenware, it is slow roasted until it's falling off the bone.

A dish traditionally cooked by the Jorolan family (of Everybody’s Café fame) in a balanga or earthenware over wood fire, it is slow roasted until the meat is practically falling off the bone. Best served with lots of rice! This kalderetang bibi recipe is from Pette Jorolan, who is featured along with her children Poch and Namee in the story “Muses of cookery” in the May 2011 issue of Yummy.

Pette Jorolan's Kaldereta Bibi

Pette Jorolan
A dish traditionally cooked in earthenware, it is slow roasted until it's falling off the bone.
Prep Time 20 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 20 minutes
Course Main Dishes
Cuisine Filipino
Servings 6 to 8


Pette Jorolans Kaldereta Bibi

  • 1 kilo Duck (use dressed duck), head, neck, innards, and feet removed
  • 50 Grams Garlic minced
  • 100 Grams red bell pepper sliced
  • 150 Grams white onion chopped
  • 3 pieces red chili pepper (siling labuyo) thinly sliced
  • 2 cups Tomato sauce
  • 10 cups water
  • 200 Grams Cheese grated
  • 1 85 gram can liver spread
  • 1/2 Cup Oil for frying
  • Salt
  • 1 tablespoon Soy Sauce to season
  • Red Pepper Slices to serve


  • Heat the oil. Brown the duck or duck parts but not cooked through. This process is called sinkotya or sinkotsa, the manner of searing the meat.
  • Discard oil but leave some for sautéing.
  • Sauté onions, garlic, red bell peppers, and sili. Season with salt and pepper.
  • After sautéing, turn heat to medium then add the tomato sauce. Mix everything together then put back the duck.
  • Add the water but only half of the total liquid then cover it. The water will be used to make the duck meat tender. Turn heat to low.
  • Check the meat once in a while to see if it is tender already. Add the remaining liquid if necessary.
  • Once the meat is tender, add the cheese and liver spread to the sauce. Mix, cover, and cook for another 10 to 15 minutes.
  • The duck is ready to be served if the meat is fork-tender. Garnish with boiled potatoes and red pepper slices.
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