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Pork Ribs Caldereta: How we cook it in Batangas

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Pork Ribs Caldereta

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

1kgPork Ribs, chopped
1/2 cupDark Soy Sauce
1/4 cupOyster Sauce
1/4 cupTomato Sauce
1/4 teaspoon Ground Black Pepper
1/4 cupOlive Oil
1 headGarlic, chopped
2 bulbsOnion, chopped
1/4 cupFinely Chopped Pickles
85 gramsLiver Spread (1 small can)
225 gramsCanned Green Peas
1 cupWater
2 piecesPotatoes, cut into 8 parts each
1 cupDiced Carrots
1/4 cupGrated 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

Pork Ribs Caldereta

Kusina ni Teds
Pork Ribs Caldereta is one of my favorite fiesta dish in Batangas. The Batangueno version of caldereta is on the drier side. It has a thick sauce and every bite is very flavorful. You can use other cuts of meat but the ribs or the bonier parts taste more flavorful.
Print Recipe Pin Recipe
Course Main Course
Cuisine Filipino

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.
Keyword Caldereta Recipe, Kaldereta Recipe, Pork Ribs Caldereta, PorkKaldereta

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