Creamy Pork Ribs Kaldereta Recipe
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
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
Boiling the pork in hot boiling water before using it gives the sauce a nice and clean taste.
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.
Cover the pot to make sure that the pork becomes tender without running out of liquid.
The secret of thick and creamy sauce is the liver spread and cheese, so don't skip these two ingredients.
Do not overcook the vegetables because it will lose their distinct color and taste.
If you want your kaldereta to be extra spicy, you can add more chilies.
