Creamy Pork Ribs Kaldereta
“This pork ribs kaldereta recipe is creamy, tangy, mildly sweet, savory and smoothly rich; it’s a medley of different flavors that will surely delight your palate.”
This pork ribs kaldereta is creamy, tangy, mildly sweet, flavorful and smoothly rich. The addition of cheese and liver spread makes it stands out from other stews. The sauce is delectably thick and the meat so tender; it effortlessly comes out of the bone.
Kalderata has been a part of Philippine cuisine and is typically served on special occasions like birthday, fiesta, Christmas and New Year. The colorful mix of vegetables like potatoes, carrots, green and red bell pepper creates a festive mood to anyone who eats it.
Originally a goat meat stew, it has evolved ever since and varieties have been introduced such as chicken kaldereta, kalderetang bibi (duck), kalderetang tilapia/ fish and the most popular variant, beef kaldereta.
In this recipe, we are using pork ribs. I think it is the best part of the pork for making kaldereta. The meat is just the right amount and it has less fat; there is also some extra flavor you will get from the bones as it slowly cook in the pot.
Some tips for making Kaldereta
Boiling the pork in hot boiling water before using it gives the sauce a nice and clean taste. But don’t overdo it, just boil for 3-5 minutes only or until you see the scums floating in the water. If you over boil it, most of the meat flavor will go into the water and it will be wasted when you drain the meat. I usually do this whenever I cook other pork recipes so that some of the dirt will be removed.
Frying the vegetables first helps preserve their color. That is the secret to making a vibrant looking kaldereta. If you don’t have enough time, you can skip this step.
Don’t stir the meat after adding the vinegar. Let it simmer until you smell the tangy aroma. It is a piece of advice I got from my mother that I follow ever since.
The secret of thick and creamy sauce is the liver spread and cheese, so don’t skip these two ingredients. I added more of these ingredients to enhance the flavor of this kaldereta.
Cover the pot to make sure that the pork becomes tender without running out of liquid. Once it is tender enough, you can start simmering it together with the seasonings, vegetables and other spices. It’s ready when the sauce is thick, the flavor has deepened and the vegetables are cooked. Do not overcook the vegetables because it will lose their distinct color and taste.
If you want your kaldereta to be spicy, you can add some or more chilies. I want it to be spicy but I lessened it so that my family will enjoy it.
Make this pork ribs kaldereta and see how your family and friends will appreciate it. Happy tummy!
Creamy Pork Ribs Kaldereta Recipe
Equipment
- Cooking pot and stirring spoon
- Chopping board and knife
- Grater
Ingredients
- 1 kilo pork ribs
- 2 tablespoons oil
- 3 medium potatoes, sliced diagonally
- 2 medium carrots, sliced diagonally
- 5 cloves garlic, minced
- 1 large onion, chopped
- 3 tablespoons fish sauce
- 1 tablespoon vinegar
- 5 tablespoons tomato paste
- 6 cups water or meat broth
- 3 pieces bay leaves
- 85 grams liver spread (I use 1 can of Reno liver spread)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 and ¼ cup grated cheddar cheese
- 1 medium red bell pepper, sliced diagonally
- 1 medium green bell pepper, sliced diagonally
- 3-5 pieces chilies, chopped
Instructions
- In a medium cooking pan, pour water and boil pork ribs in medium heat. Cover and allow boiling for about 3-5 minutes. Remove scums and drain pork ribs. Set aside.
- In a medium cooking wok, heat oil. Fry the potatoes then carrots for about 5 minutes or until slightly cooked. Remove from the pan and set aside.
- Add garlic and onion, cook until translucent. Add the pork ribs and sauté for 1-2 minutes or until sides are slightly brown.
- Put in fish sauce and stir. Then add vinegar and stir only when it starts to simmer. Add tomato paste and mix until pork is well coated.
- Add water and bay leaves. Mix well. Set heat to high and once the liquid starts boiling, set heat to medium-low. Cover and cook pork for around 45-50 minutes until tender.
- When the meat is tender, add liver spread, sugar, salt, ground black pepper and grated cheese. Mix until well combined. Remove bay leaves from the sauce.
- Add potatoes, carrots, red and green bell pepper. Mix well and simmer without a lid over low heat until sauce becomes slightly thick. Put the chilies and stir.
- Taste the sauce and adjust seasoning accordingly. Simmer for 1 to 2 minutes then turn off the heat.
- Serve with steamed rice and enjoy!
Video
Notes
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