Pork Ribs Caldereta of Batangas probably is the best version of caldereta I ever tasted. The pork ribs itself is inherently flavorful compared to other parts of the pig. Then, the meat is in a nice thick blanket of brown savory sauce.
Compared to the regular caldereta, the Batangas version of caldereta is more on the soy sauce based compared to the regular version which is tomatoe based.
I ask my mom why does the Batangas calderata has little tomato sauce and she told me that tomato sauce during their days was expensive. On the other hand, based on a documentary I watched before, the use of less tomato sauce is to better preserved the dish. Since if you add more tomato sauce the food will easily spoil. Remember, during those days only the rich can afford to buy a refrigerator.
It does not mean that our version is not tasty enough. I grew up with its flavor and its consistency. To be honest I don’t like tomato – based dishes specially as main course. It irked me when I see a main course in a pool of tomato sauce. Anyway, it’s just a matter of personal preference.
Tips
Another thing, the flavor of the pork ribs caldereta will really shine if you add some chili. One red chili is enough to give it a nice kick that even the spicy food hater will tolerate. Though, personally I want it spicy but my mom hates spicy food.
If you want a fancier version of caldereta you can check out my Beef Caldereta with Ride Wine Sauce.
Ingredients
| 1kg | Pork Ribs, chopped |
| 1/2 cup | Dark Soy Sauce |
| 1/4 cup | Oyster Sauce |
| 1/4 cup | Tomato Sauce |
| 1/4 teaspoon | Ground Black Pepper |
| 1/4 cup | Olive Oil |
| 1 head | Garlic, chopped |
| 2 bulbs | Onion, chopped |
| 1/4 cup | Finely Chopped Pickles |
| 85 grams | Liver Spread (1 small can) |
| 225 grams | Canned Green Peas |
| 1 cup | Water |
| 2 pieces | Potatoes, cut into 8 parts each |
| 1 cup | Diced Carrots |
| 1/4 cup | Grated Cheese |
| Salt to taste | |
| Red Chili, chopped (optional) |
Procedure
Thoroughly clean the pork ribs and drain.
Combine pork ribs, dark soy sauce, oyster sauce, tomato sauce and ground black pepper. Mix and marinate for 30 minutes or more.
Sauté garlic, onion and pickles in olive oil. Add liver spread and green peas and stir for 2 minutes.
Add the pork ribs together with the marinade. Boil and simmer for 40 to 60 minutes.
Lastly, add the potatoes, carrots and grated cheese. Simmer for another 20 minutes or until the sauce thickens. Season with salt if needed.
Pork Ribs Caldereta
Ingredients
- 1 kg Chopped Pork Ribs
- 1/2 cup Dark Soy Sauce
- 1/4 cup Oyster Sauce
- 1/4 cup Tomato Sauce
- 1/4 teaspoon Ground Black Pepper
- 1/4 cup Olive Oil
- 1 head Garlic, chopped
- 2 bulbs Onion, chopped
- 1/4 cup Finely Chopped Pickles
- 85 grams Liver Spread, 1 small can
- 225 grams Canned Green Peas
- 1 cup Water
- 2 pieces Potatoes, cut into 8 parts each
- 1 cup Diced Carrots
- 1/4 cup Grated Cheese
- Salt to taste
- Red Chili, chopped (optional)
Instructions
- Thoroughly clean the pork ribs and drain.
- Combine pork ribs, dark soy sauce, oyster sauce, tomato sauce and ground black pepper. Mix and marinate for 30 minutes or more.
- Sauté garlic, onion and pickles in olive oil. Add liver spread and green peas and stir for 2 minutes.
- Add the pork ribs together with the marinade. Boil and simmer for 40 to 60 minutes.
- Lastly, add the potatoes, carrots and grated cheese. Simmer for another 20 minutes or until the sauce thickens. Season with salt if needed.
