Caldereta is one of the dishes you will always see during any festivities in the Philippines. But as time changes, everyone now enjoys this dish in their everyday meal. It also goes well as an appetizer (or pulutan) and is best when the beer is around.
This dish is originated in Spain and is called Caldereta, which means Caldera. The Filipino has adapted this recipe since the Spaniards have occupied the Philippines for a very long time.
Caldereta has different versions depending on what region of the Philippines you’re from. In my hometown, Batangas, we use goat meat for this dish (Kalderetang Kambing) and stew and tomato sauce, potatoes, bell peppers, carrots, green peas, and liver paste.
Kalderetang Kambing is not the typical Caldereta you will find in Manila or other parts of the Philippines. Maybe because goat meat is not widely commercialized in grocery stores and local meat markets. And others say it has a pungent smell. So, it is one thing that some people don’t like to use goat meat. But since Filipinos adapted the dish, you can now use any animal meat type in cooking kaldereta. It can now be made of beef, chicken, or pork.
What gives this dish a distinct taste is the liver gravy or spread. Some like to make liver gravy from scratch – but a better and easier alternative is to buy the canned liver spread or liver paste, which pretty much gives the same taste. It is quite difficult to find liver spread here in Denmark, especially where I am living now. So my version of Caldereta that I’m going to share with you is with peanut butter instead of typical liver spread.
The dish can be spicy if desired or sweet, depending on your preference. Others prefer it to be cheesy, some cook their kaldereta with coconut milk, and some cook it really hot. But I grew up loving the original version cooked in tomato sauce but not too spicy. And for whatever preference you may have over this dish, one thing is for sure, and that kaldereta is definitely great with steamed rice.
This Pork Ribs Caldereta will satisfy everyone’s hungry stomach. Enjoy!
You will need:
- 3 tbsp cooking oil
- 1 kg pork ribs
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 2 carrots, chopped
- 4 potatoes, quartered
- 250 g tomato sauce
- 1/2 red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 2 cups beef broth
- 3 bay leaves
- 1 tsp sugar
- 2 to 3 tbsp bread crumbs
- 1/4 cup green peas
- salt and pepper to taste
- Heat oil over medium heat in a pot or deep pan. Add potatoes and carrots and cook until edges are lightly browned. Remove potatoes and carrots from the pan and set aside.
- In the same pan, saute garlic and onion.
- Add pork ribs and cook until light brown.
- Pour tomato sauce into the pot and stir.
- Add soy sauce and peanut butter. Stir and continue to cook for 2 minutes.
- Pour beef broth, bay leaves, and 1 tbsp bread crumbs. Cover the pot and let it boil. Lower the heat and simmer for 45 minutes or until the meat is tender. Stir occasionally.
- Add the rest of the bread crumbs and season with sugar, salt, and pepper. Stir and continue to boil for 5 minutes.
- Once the meat is tender, add back the carrots, potatoes, and the rest of the vegetables and cook until all veggies are cooked.
- Remove from the heat, then serve with hot steamed rice. Share and enjoy!