Tangy, slightly sweet, savory and velvety rich because of the cheese and the liver paste. A medley of different ingredients that you will not see in other stews. Without a doubt, Caldereta is truly and distinctively Filipino.
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!
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!
Pork Ribs Caldereta https://www.rivertenkitchen.com/pork-ribs-caldereta.html October 17, 2018