This Pork Ribs Caldereta is tangy, slightly sweet, savory and velvety rich. A medley of different ingredients including cheese and liver paste that you will not see in other stews. The sauce is gorgeously thick and meat is so tender, it falls right off the bone!
Caldereta is considered a special meat stew in the Philippines. It is commonly served on special occasions like birthdays, Christmas and New Year. It’s rich and hearty; its colorful characteristics can set anyone into a festive mood.
Caldereta is originally a goat meat stew, but it has since evolved and alternative types of meat have been used. Beef Caldereta is actually the most popular variant.
Today we are using pork ribs, specifically chunks of spare ribs. I think it is the best part of the pork for Caldereta. It is not too greasy and the flavor that you get from the bones as you slowly braise it is just amazing!
More homemade Filipino recipes for you
Chicken Binagoongan
Beef Nilaga
Salmon Salpicao
A few tips for making Caldereta
- Blanching the pork in hot boiling water gives the sauce a clean taste. Hence, discard the water and scum after.
- Stir-frying the vegetables helps retain their color. That is the secret to making a vibrant, cheerful looking Caldereta. Not an essential step, but up to you if you want to skip it.
- Don’t stir the meat after adding the vinegar. Let it simmer until you smell the tangy aroma. A piece of old advice from the many Filipino cooks that I follow ever since.
- Cover the pot with a lid to make sure that the pork becomes tender without running out of the liquid. Once it is tender enough, you can start simmering it together with the seasonings, vegetables and other spices. It’s done when the sauce is thick, the flavor has deepened and the vegetables are cooked (not overcooked).
- I want my Caldereta spicy so I added some bird’s eye chilies. Totally optional!
I hope this makes it to your table for the holidays. Don’t forget to let me know how it goes. Enjoy and happy home cooking!
Watch the video on how to make Pork Ribs Caldereta
Ingredients
- 700 grams pork ribs sliced
- oil for cooking
- 3 medium-size potatoes peeled and sliced
- 2 medium-size carrots peeled and sliced
- 1 medium-size green bell pepper sliced
- 1 medium-size red bell pepper sliced
- 1 tablespoon fish sauce
- 1 tablespoon white vinegar
- 1 whole onion sliced
- 4 cloves garlic finely sliced
- 3 tablespoons tomato paste
- 3 1/2 cups water or meat broth add more if needed
- 3 pieces bay leaf
- 1 small can liver spread/paste i used Reno
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white sugar
- 1 cup grated cheddar cheese
- 3 tablespoons pickle relish
- salt and pepper to taste
- bird's eye chilies optional
Instructions
- Boil pork ribs in a pot of water for 2 to 3 minutes until scum arises on top. Remove from pot, discard water.
- In the same pot, heat oil over medium heat. Stir-fry the carrots, potatoes and peppers for 5 mins. Transfer to a bowl. Set aside.
- Add garlic and onions. Stir-fry until translucent. Add back pork ribs and saute for 2 to 3 minutes. Pour fish sauce and vinegar. Don't stir until liquid starts simmering.
- Add tomato paste, stir until pork is well coated. Pour water and bay leaf. Set heat to high and cover pot with a lid. Once the liquid starts boiling, set heat to medium-low. Cook pork for 45 mins.
- Add liver paste, potatoes, carrots, Worcestershire sauce, sugar, ground black pepper, grated cheese, and pickle relish. Stir until well combined. Simmer without a lid for 15 minutes over low heat until sauce becomes slightly thick. Add bell pepper.
- Taste the sauce and adjust seasoning accordingly. Simmer for 1 to 2 minutes then turn off the heat. Serve with rice and enjoy!
Notes
- Blanching the pork in hot boiling water gives the sauce a clean taste. Hence, discard the water and scum after.
- Stir-frying the vegetables helps retain their color. That is the secret to making a vibrant, cheerful looking Caldereta. Not an essential step, but up to you if you want to skip it.
- Don't stir the meat after adding the vinegar. Let it simmer until you smell the tangy aroma. A piece of old advice from the many Filipino cooks that I follow ever since.
- Cover the pot with a lid to make sure that the pork becomes tender without running out of the liquid. Once it is tender enough, you can start simmering it together with the seasonings, vegetables and other spices. It's done when the sauce is thick, the flavor has deepened and the vegetables are cooked (not overcooked).
- I want my Caldereta spicy so I added some bird's eye chilies. Totally optional!
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