How To Cook Pork Caldereta

This Pork Caldereta Recipe is a Spanish-Filipino stewed dish made of pork ribs marinated in a simple sweet pineapple and soy sauce base, cooked with carrots, potatoes, aromatics, and tomato paste, simmered till everything comes together and the pork is soft enough to pierce. These are then added with more flavorings like liver spread and pickles, ending with cheese for creaminess and texture.

• 1 kilo Pork Ribs
• 1/3 cup pineapple juice
• 3 tablespoon soy sauce
• 1 teaspoon black pepper
• 2 medium potatoes, chopped
• 1 small carrot, chopped
• 4 cloves garlic, minced
• 1 large onion, sliced
• 2 tablespoon tomato paste
• 2 – 3 cups water
• 1 can liver spread
• 2 tablespoon sweet pickles
• 1/2 cup cheese
• Red or green bell peppers, sliced
• salt to taste
• Red chillies (optional)
• oil for searing

Steps:

1. Clean and cut the pork ribs. Place these in a bowl and mix with pineapple juice, soy sauce, and black pepper.
2. In a pan with some oil, sear potatoes and carrots till light brown. Set aside before using the same pan to cook the ribs. Save the leftover marinade for later. Cook the ribs till both sides have browned with a slight char. Take it out and set aside.
3. With the leftover oil, saute garlic and onions until soft. Add in tomato paste and mix well before adding back the ribs. Mix till these are fully coated.
4. Add in the marinade and 2 – 3 cups of water. Cover and simmer for 40 to 45 minutes till the meat feels tender. This should be easily pierced with a fork to check if it’s tender enough.
5. Add in liver spread and pickles, mixing it well before adding the potatoes and carrots back. Then add in the cheese and bell peppers. Mix well.
6. Cover and let this simmer together for 5 – 8 minutes more at low heat. Add salt to taste. Optional, add in some red chilies. Giving it a good mix before serving.

Pork Caldereta Recipe:

Where did the Caldereta come from?

The Caldereta comes from Spanish influences, using goat meat traditionally, but more modern versions using beef, chicken, or pork as these are more readily available. A tomato goat meat based stew made from tomatoes, potatoes, bell peppers, olives, and some hot peppers. It is often confused with mechado and afritada that have almost the same base but with different main meats and vegetables. While many do reserve this dish for special occasions like birthdays, parties, fiestas, and big get-togethers, you can find many making these at home when the meat is cheap, or as a surprise after a long week of work.

How to cook Pork Caldereta ?

For this Pork Ribs Caldereta with Cheese recipe, you’ll need these Pork Caldereta ingredients: Pork Ribs, cleaned and sliced to separate each piece, marinated with pineapple juice for sweetness, soy sauce for an umami taste, and black pepper. Setting this aside while the potatoes and carrots are being sauteed, taken out. Using the same pan to saute the aromatics-garlic and onions, adding the tomato paste for savory flavor which also adds to the color of the dish. Add back the ribs including the marinade and water, covering and letting this simmer till the meat turns tender, adding more water as needed to avoid it drying. Once tender, add in the liver spread, sweet pickles, cooked carrots and potatoes are mixed in. Finally the cheese and green bell peppers are added to help thicken up the stew. Adding more salt at the end if needed, or some optional chilies for spice.

Questions:

• Other ways on “How to cook Pork Caldereta Ribs” ?

While there is a traditional way of cooking caldereta as these typically use goat meat, or the ‘caldereta cut’ that usually means the beef chuck, ribs, or sirloin. There are other alternative to be able to enjoy this this better, and especially to suit your and the family’s preference for example:

• Giving this a mix of different meats like Chicken and Pork caldereta.
• Make this even creamier by adding coconut cream or milk to make a “Creamy Pork Caldereta recipe” or “Pork Ribs Caldereta with Gata“.
• Want a nuttier take on this dish? Add a tablespoon or 3 of peanut butter to create a “Pork Ribs Caldereta with Peanut Butter recipe”.
• If you prefer not adding certain ingredients like some would prefer the pork caldereta without liver spread, you can. Some add liver spread to make it creamier with a slightly savory salty taste. You can simply add all purpose cream and add salt or a bit of soy sauce as replacement.
• For a sweeter, more refreshing take. Add pineapple juice or pineapple juice with chunks to make “Pork Caldereta with Pineapple”.

• Pork Caldereta calories

A serving of 300 grams can amount to 340 calories.

Other Yummy Pork Recipes!

• Crispy Pork Belly
• Pork Chops
• Soy Pepper Pork
• Pork Belly Steak
• Pork Ribs in Sweet Sarsa (Pork Ribs simmered in sweet and savory sauce)
• Braised Pork Spareribs
• Pechay with Ground Pork

Pork Caldereta Resipi: (Tagalog version)

Mga Sangkap :

• 1 kilo Pork Ribs
• 1/3 tasa pineapple juice
• 3 kutsarang soy sauce
• 1 kutsaritang black pepper
• 2 patatas, hiwa
• 1 maliit na karot, hiwa
• 4 butil ng bawang, tinadtad
• 1 malaking sibuyas, hiniwa
• 2 kutsarang tomato paste
• 2 – 3 tasa ng tubig
• 1 lata liver spread
• 2 kutsarang sweet pickles
• 1/2 tasa keso
• Pula o berdeng kampanilya paminta, hiniwa
• Asin pan lasa
• Pulang sili (opsyonal)
• Mantika pang luto

Paano Lutuin :

1. Pagkatapos linisin ang mga ribs, ilagay ang mga ito sa mangkok at haluan ng pineapple juice, at paminta.
2. Initin ang kawali na may konting mantika, lutuin ang mga patatas at karot hanggang mag kulay kayumanggi. Tanggalin at itabi. Ilagay ang mga ribs sa parehong kawali, wag tapunin ang ginawang marinade. Lutuin hanggang magkayumanggi ang mga ribs at may pagkasunog ito. Tanggalin at itabi.
3. Gamit ang natitirang mantika, lutuin ang bawang at sibuyas hanggang lumambot. Isama ang tomato paste at ihalo ng mabuti bago ibalik ang ribs. Haluin hanggang matakpan ito ng sarsa.
4. Ilagay din ang ginawang marinade at 2 – 3 tasa ng tubig. Takpa at pakuluin ng 40 – 45 na minuto o hanggang lumambot. Tama na ang lambot nito kung mabilis itong sundutin ng tinidor.
5. Lagyan ng liver spread at pickles, haluin ng mabuti bago ilagay ang mga patatas at karots. Haluin bago isama ang keso at kampanilya paminta.
6. Takpan at pakuluan ng 5 – 8 minuto sa mababaw na init. Tagayan ng asin panlasa o mga pulang sili. Haluin ng mabuti bago ihanda.