Pork Caldereta or Kalderetang Baboy is the pork version of the famous Filipino Caldereta dish. Pork Caldereta is similar to Afritada or Mechado because they almost have the same ingredients. Variations of Caldereta uses goat, beef, chicken or pork meat. With this Pork Caldereta recipe, pork ribs was used and it turned out so delicious. It is a flavorful pork stew cooked in tomato sauce and liver spread. This Pork Caldereta is definitely a dish worth giving a try!
This Pork Caldereta or Pork Kaldereta turned out so tender and packed in flavors. Pork ribs was slow cooked until fall-off-the-bone tender and mixed with potatoes, carrots, bell peppers and green peas. There are may variations of Caldereta and each family has their own version but I must say this Pork Caldereta recipe is so delicious and one of the best! It is tangy, hearty, savory and slightly sweet but then adding sugar to this dish is always optional.
You can also find Beef Caldereta or Chicken Caldereta here or check below related recipes. Feel free to add more broth or water (maybe a cup more) if you want your caldereta or kaldereta extra saucy. Cook a little longer if you prefer the vegetables softer. Give this Pork Ribs Caldereta or Kaldereta recipe a try. Make it today or this weekend and make dinner extra special. You don't need to make an extra trip to your favorite Asian store for the ingredients as most of the ingredients you might already have in your pantry or you can easily find at your local grocery store.
Learn how to make Pork Ribs Caldereta by watching the easy to follow cooking video below. Don't forget to check related recipes below. Click on the name link below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos. Like this post and share! Leave me a comment below or message me on Casa Baluarte Facebook page.
- 3 lbs pork ribs, chopped into serving pieces
- 1/4 cup soy sauce
- 1 lemon or 6 pieces kalamansi
- 3 tbsp canola oil
- 2 medium potatoes, sliced
- 2 medium carrots, sliced
- 1 large onion, chopped
- 5 cloves garlic, chopped
- 2 cups pork broth or water
- 2 pieces dried bay leaves
- 1 cup tomato sauce
- 3 tbsp liver spread
- 5 chili peppers or to taste
- 2 tbsp fish sauce or to taste
- 1 tbsp sugar or to taste (optional)
- 1/2 tsp ground pepper or to taste
- 2 medium (red and green) bell peppers, cubed
- 1/2 cup guisantes or green peas, drained
- salt to taste
- In a wide bowl, combine pork ribs, soy sauce and melon or kalamansi juice. Cover and refrigerate and allow to marinate for at least an hour. When ready to cook, separate pork ribs from the marinade and set aside remaining marinade for later use.
- Using a wide pan or a skillet, heat over medium heat and add canola oil. Add potatoes and cook until lightly browned for about 3-5 minutes. Remove potatoes from the pan and set aside. Add carrots and cook until lightly browned for about 3 minutes. Remove carrots from the pan and set aside.
- Using the same pan, add onions and saute for about 30 seconds or until soft. Add garlic and stir. Saute for about a minute until aromatic for about a minute. Add marinated pork ribs and cook until lightly browned for about 10 minutes. Add remaining marinade, pork broth or water and bay leaves. Bring into a boil for about 10 minutes while skimming scum that floats while stirring occasionally.
- Add tomato sauce and stir to combine. Reduce heat to low and allow to simmer until meat is fork-tender for maybe about an hour or so while stirring occasionally. Add maybe a cup of broth or water as needed.
- Add liver spread and stir until well distributed. Add chili peppers and allow to cook for 2 minutes while stirring occasionally. Season with fish sauce or salt, sugar (optional) and ground pepper to taste. Stir to combine well. Add fried potatoes and carrots. Continue to cook until tender for about 5 minutes. Cook longer if your prefer the vegetables more softer. Add bell peppers and guisantes or green peas. Gently stir to combine and cook for additional 2 minutes or until tender yet crisp. Serve with steamed rice and enjoy!
(click links below the pictures to see complete recipes)
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