Pork Caldereta

Pork Caldereta is a delightfully flavorful Filipino stew that is a definite go to for people looking for something meaty and savory to pair rice with. The caldereta pork ingredients are pork ribs, soy sauce, oyster sauce, pineapple juice, potatoes, carrots, garlic, onions, simmered in water, tomato paste, sweet pickles, liver spread, peanut butter, bell peppers, and red chillies. Everything is cooked until the ribs are tender and flavorful. You’re sure to impress your guests or even yourself once you take a bite of this pork ribs caldereta with peanut butter recipe!

Pork Caldereta Recipe :

• 1 kilo pork ribs
• 2 tablespoons soy sauce
• 2 tablespoon oyster sauce
• 1 teaspoon pepper
• ⅓ cup pineapple juice
• 2 medium potatoes ( chopped )
• 1 medium carrot ( chopped )
• 5 cloves garlic ( minced )
• 1 large onion ( sliced )
• 3 to 4 cup water
• 1 tablespoon tomato paste
• 1 tablespoon sweet pickles
• 1 small can liver spread
• 1 tablespoon peanut butter
• 2 medium bell peppers
• Red chillies
• Salt to taste
• Oil 

Steps:

1. In a bowl, season the ribs with soy sauce, oyster sauce, pepper, and pineapple juice. Mix well. Set aside to marinate for 1 hour.
2. In a pan, heat some oil. Saute potatoes and carrots until browned. Then take these out. Saute garlic and onions in the same pan until aromatic. Add in the pork ribs and cook until these change color.
3. Pour in the water, cover and simmer for 40 – 45 minutes or until these turn tender. These should be easily pierced by a fork. Mix in tomato paste, sweet pickles, and liver spread.
4. Then add in peanut butter, carrots and potatoes, bell pepper, and red chillies. Mix well. Cover and cook for 5 – 8 minutes at low heat. Give it a taste and add salt if needed. 
5. Give it a good mix before serving.

Pork Caldereta Video :

How to cook Pork Caldereta?

This easy pork caldereta recipe or “Pork Ribs Caldereta Batangas” is a version of caldereta that is more soy sauce based compared to the tomato based traditional caldereta. While the traditional version is made with tomatoes, tomato sauce, and tomato paste. This version only includes the tomato paste and puts more emphasis on the soy-based marinade more. Another difference is the choice of meat, traditionally one uses pork chunks cut to small or bigger cubes but in most Batangas recipes found online and offline, the recipe usually asks for pork ribs. The ribs are more flavorful and juicy when cooked right.

The pork caldereta ingredients and procedure are as follows; season your cleaned pork ribs. Make sure to remove the ‘membrane’ or the slightly thick translucent lining, ask the butcher to remove it if you can. Removing this part will help make sure that the marinade penetrates the meat and prevent it from being tough or too chewy. Marinade it with the umami seasonings of soy sauce, oyster sauce, pepper, and for added acidity to really push the flavors in-pineapple juice. Set this aside at room temperature for 1 hour or in the fridge overnight. 

While waiting, saute the potatoes and carrots until it’s lightly browned. Take these out and saute the aromatics like garlic and onions until it smells aromatic. Add in the pork ribs and cook these until they’ve changed in color. To tenderize the ribs further, simmer these together with enough water to cover the ribs for almost an hour. These should be tender enough to easily piece the meat with a fork. To add more flavor, add tomato paste for color and richness, sweet pickles for a slight tangy flavor, and liver spread for the added umami, sweetness, and helps thicken up the sauce. To make it even better, give it a good amount of nuttiness by mixing in some peanut butter. Add back the carrots and potatoes, with the addition of bell peppers for extra texture and color, with the additions of red chillies for some heat. Let these simmer altogether for some time just so the flavors blend well together. This colorfully, deliciously yummy stew is great to make beforehand to bring as a hearty lunch, eat for a filling dinner, or to bring at parties. It’s sure to bring a smile of delight when they take a bite.

Questions

• Pork Caldereta calories

For a serving of 100 grams or 1 cup, there are around 115 calories.

• How to make Pork Caldereta without liver spread ?

How to cook caldereta pork without liver spread-which helps make the dish creamier, adds richness, and helps thicken up the sauce? Simply replace this with 1 – 2 tablespoons more of peanut butter for “Pork Caldereta recipe with Peanut Butter”. It adds an obvious nuttiness with a nice sweetness and texture into the dish but might not thicken the sauce as much. To help thicken the dish more, add a slurry of 1 tablespoon cornstarch or flour with 2 – 3 tablespoons of water.

• Additional Ingredients for this Kaldereta Baboy recipe
  • If you want a creamy pork caldereta recipe add a fresh cup of or a can of coconut cream or milk to make “Pork Caldereta with Gata“. It creates a saucy, slightly sweet and creamy dish.
  • Modern kaldereta dishes are pork caldereta with cheese, adding the shredded cheese on top of mixing these all together using the cheese as an extra thickener. This “Pork Ribs Caldereta with cheese” is sure to be popular with kids and teens.

Try our other Yummy Pork Ribs recipes : 

• Pork Ribs in Sweet Sarsa ( pork ribs stewed in sweet and savory sauce )
• Sweet and Spicy Pork Ribs
• Paksiw na Pork Ribs ( A Filipino methods of simmering pork ribs in vinegar )
• Braised Pork Ribs
• Baby Back Ribs

Pork Caldereta Resipi: (Tagalog)

Mga Sankap:

• 1 kilo tadyang ng baboy
• 2 kutsarang soy sauce
• 2 kutsarang oyster sauce
• 1 kutsaritang paminta
• ⅓ tasa pineapple juice
• 2 patatas ( hiniwa )
• 1 karot ( hiniwa )
• 5 butil ng bawang ( tinadtad )
• 1 sibuyas ( hiniwa )
• 3 o 4 tasa ng tubig
• 1 kutsarang tomato paste
• 1 kutsarang sweet pickles
• 1 maliit na lata ng liver spread
• 1 kutsarang peanut butter
• 2 kampanilyang paminta
• Pulang sili
• Asin panlasa
• Mantika

Paano Lutuin :

1. Sa mangkok, haluin ang tadyang, soy sauce, oyster sauce, paminta at pineapple juice. Itabi para i-marinade ng 1 oras.
2. Sa kawali, uminit ng mantika. Lutuin ang mga patatas at karot until mag kayumanggi. Tanggalin. Lutuin ang bawang at sibuyas sa parehong kawali hanggang bumango. Iluto ang mga tadyang hanggang mag-iba ng kulay.
3. Ibuhos ang tubig, takpan at lutuin ng 40 – 45 minuto hanggang lumambot.dapat mabilis itong tusukin gamit ang tinidor. Haluan ng tomato paste, sweet pickles, at liver spread.
4. Haluan ng peanut butter,karot, patatas, kampanilyang paminta, at mga sili. Takpan at lutuin ng 5 – 8 minuto sa mababang init. Tikman at haluan ng asin kung kinakailangan.
5. Haluin ng mabuti bago ihanda.