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

Caldereta

Caldereta was adapted from the Spaniards when they occupied the Philippines for 300 years. Originally it was a goat stew cooked with tomatoes, potatoes, spices, liver, peas, olives, bell peppers and hot peppers. Now it is one of the popular dishes in the Philippines especially in the northern part which is Luzon. You can

cook Caldereta using various types of meat ranging from pork, beef, chicken, goat or sometimes game meats. Usually in small eateries, festivities, parties, celebrations or special occasions you will see Caldereta being served.

On my next posts you will see variants of Caldereta dishes like pork, beef and chicken. We'll stick with the common but I do want to inform you that most native people here in the Luzon surely will like a Duck or  Goat Caldereta.

#caldereta #calderetangbaka #calderetangbaboy #calderetangmanok #pilipinoexpress

Mechado

Traditionally Mechado is cooked using cheap parts of meat, just put them all in 1 pot and boil the hell out of them. But now its a different ballgame, we sometimes use high end cuts of meat, we also use beef, poultry or game. Mechado was a Spanish influence in the Philippine Culinary.

Ingredients

• 1 Kg of Pork (Preferably Pork Shoulder w/ Fat)
• 2 cups of Tomato Sauce
• 1/4 Cup of Vinegar
• 1/2 Cup of Tomato Paste
• 1 Onion, minced
• 2 Green Bell Peppers, Chopped
• 4-5 Cloves of Garlic, minced
• 3 Bay Leaves
• 2 Large Potatoes, Cut in cubes
• 2 Carrots, Cut in cubes
• Pork Stock
• 1/4 Cup of Soy Sauce
• Salt and Pepper to taste
• Long Green Chillies, chopped (Optional)

Procedure

• In a large pan, saute garlic and onion
• Add the pork let it brown
• Add the Vinegar, bay leaf, salt and black pepper, let it simmer for about 5-10mins (low fire), do not stir
• Add Soy Sauce, Tomato Sauce & Tomato paste, let it boil
• Add 1 cup of Pork Stock, let it boil (Add pork stock accordingly, just balance the sauce not too saggy not too thick)
• Add the Potatoes and Carrots, Let it simmer til potatoes and carrots softens
• Secret ingredient.... 1 tbsp of Sugar. Believe me, when you are cooking using tomato sauce sugar really helps bring out the flavor.
• Add Green Bell Peppers and Long green Chillies, let it simmer for another 3-5mins. Ready to serve! :)

Best eaten with a mix of fish sauce w/ chillis on the side.