31 October 2019

Pork Ribs Caldereta

Caldereta is one of my favorite dishes ever! If a Filipino kiddie party will never be complete without sweet spaghetti, I think any Pinoy handaan (basta mahanapan ng something to celebrate for) will not be as special without a tomato-based meat dish. Afritada, menudo, mechado, caldereta—whichever way you like it—at least one of them is surely ever present. When I was a kid, I always looked forward to having menudo with pancit bihon. But as I grew older, my food choices have changed. I'd have caldereta any other day. Its thick and savory sauce plus the non-complex number of ingredients make it so enjoyable to devour.

I read (or have watched) somewhere that caldereta originally has goat meat but I guess, our ancestors have actually taken it from beef bourguignon of the French that we also started using beef. For a lot of Filipino families though who'd like to eat caldereta on a regular day, beef can be a bit expensive for everyday cooking. Good thing a more affordable and very versatile meat has entered the picture—pork. Of course, there's nothing like beef caldereta but if you're on a budget and craving for this Pinoy handaan staple, this recipe that uses pork ribs is a great alternative! 

Why pork ribs? Well, caldereta is great if your broth is flavorful from the bones. Also, it makes eating more fun when you bite and lick the meat sagad-to-the-bones style! Few reminders first:
  • Do not use non-stick cookware for any dish that requires more than an hour of cooking. A local ironcast pot, where we usually cook rice, is what's best to use. I, however, used my favorite kawali in sauteing. You'll find out why in the procedure!
  • This is a non-spicy, kid-friendly version. That's the cooking mama in me. You may add a few bird's eye chili peppers if you prefer. 
  • The boiling process in the beginning of the recipe is very important. Other homecooks just cook it straight without that step. But for me, it helps remove the "lansa" away. What is the English word for lansa ba? Haha.
  • This is not the way I cook beef caldereta but you may certainly use this recipe for beef.

OK. Are you now convinced to try this? Lesgo.


- 1 kilo pork ribs
- 2 carrots, chopped in chunks
- 3 medium potatoes, quartered
- 2 bell pepper, sliced in squares
- 1 red onion, julienned
- 1 yellow onion, julienned
- 6 cloves garlic, minced
- 1/2 cup tomato paste
- 1 cup tomato sauce
- 1 small can of liver spread
- 3 tbsps brown sugar
- 1/4 cup soy sauce
- 1 cup broth
- 2 tbsps Knorr Savor Rich Pork Liquid Seasoning
- 6 to 8 pcs bay leaves
- 1 tbsp peppercorn
- salt and ground pepper to taste
- water as needed


1. Rinse the meat well and place in a pot. Pour enough water, at least an inch above the meats then add the bay leaves and peppercorn. Boil for an hour until meat is cooked and tender. 

2. Remove the meat and set aside. Strain the broth. Just get a cup worth of it and store the rest in the freezer.

3. In your kawali, while the meat is being boiled, you may start strifrying the veggies to cut time. Start with bell pepper then carrots then potatoes. This will help them veggies retain its vibrant colors. Set aside.

4. When all ingredients are all prepped and ready, saute garlic and onion in the same kawali.

5. Add the pre-boiled pork ribs and gently mix. Make sure the meat will not tear apart from the bones.

6. Pour soy sauce, add liver spread, tomato paste, brown sugar, tomato sauce then broth. Mix well and gently until sauces are fully incorporated. Cover and simmer for 5 minutes.

7. Add Knorr Savor Rich Pork Liquid Seasoning and ground black pepper. Mix gently again. Taste and add salt if needed.

8. Add carrots and potatoes and simmer for two minutes. Do not cover at this point. We need to maintain the vibrant colors of the root veggies.

9. Add bell peppers. Best to use green for more visually enticing dish but red is fine. You can now turn off the flame and let the remaining heat cook it. Serve and enjoy!

For more easy-to-follow recipes, click here: #RoyalDomesticityRecipes

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