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Pork Ribs Caldereta
Kusina ni Teds

Pork Ribs Caldereta

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.
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Course: Main Course
Cuisine: Filipino
Ingredients Method

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)

Method
 

  1. Thoroughly clean the pork ribs and drain.
  2. Combine pork ribs, dark soy sauce, oyster sauce, tomato sauce and ground black pepper. Mix and marinate for 30 minutes or more.
  3. Sauté garlic, onion and pickles in olive oil. Add liver spread and green peas and stir for 2 minutes.
  4. Add the pork ribs together with the marinade. Boil and simmer for 40 to 60 minutes.
  5. Lastly, add the potatoes, carrots and grated cheese. Simmer for another 20 minutes or until the sauce thickens. Season with salt if needed.