Pork (Ribs) Caldereta

Pork Caldereta is one of the most common meat used in a Caldereta dish, but you can really make it special when you use Pork Ribs or Pork Shanks, ribs is a bit more expensive but I prefer ribs because you can cook it as slow as you can so the ribs will be falling off the bone, and all those marrow will provide extra flavor on the sauce. YUM!~

Ingredients

• 1 kg of Pork Ribs or any part of pork you prefer
• 2 Cups of Tomato Sauce
• Pork Liver 1 Cup (minced) or Liver spread 2-3 Tbsp
• 3-5 Cloves of Garlic (minced)
• 1 Medium Onion (chopped)
• 2-3 Dried Bay Leaves (optional)
• 2 Medium Carrots (cubed)
• 2 Medium Potatoes (cubed)
• 1 Medium Green Bell Pepper (sliced)
• 1 Medium Red Bell Pepper (sliced)
• 1/2 Cup of Green Pea
• Salt and Pepper
• 1/2 Tbsp of Sugar

Procedure

• Fry the carrots and potatoes, it will give extra flavor believe me on this. Set aside
• On the same pan/pot, reduce oil and Saute Garlic and Onions
• Add Pork Ribs, let it brown
• Add the Liver cook for another 5mins keep stirring, if you will use liver spread add and stir then go to the next step
• Add the Tomato Sauce, Bay Leaf, Sugar and 2 Cups of Hot Water
• Let it boil for around 30 - 45mins til the meat is tender, check water levels if it dries out add a bit of water.
• Add the carrots, potatoes & peas, Cook for another 5mins
• salt and pepper to taste
• Add the green and red bell peppers, let it simmer for another 5mins
• We are done here

*NOTE: Best eaten w/ fish sauce and chillies or soy sauce and chillies

#spareribscaldereta #calderetangspareribs