Pork Ribs Caldereta

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A caldereta (tomato-based stew) version using pork ribs

Prep Time15

Cook Time1 18

Total Time1 33

Course: Main Dish

Cuisine: Filipino Recipe

Keyword: caldereta, pork ribs

Servings: people

Calories: 3281kcal

Author: Vanjo Merano

Ingredients

2 lbs. pork ribs
8 ounces tomato sauce
3 tablespoons soy sauce
1 piece potato diced
1 piece carrot sliced
2 pieces bell pepper sliced
¾ cup green peas frozen
5 tablespoons liver spread
1 piece onion chopped
4 cloves garlic crushed
2 pieces Thai chili pepper chopped
2 cups beef broth
3 tablespoons cooking oil
Salt and ground black pepper to taste

Instructions

Marinate pork ribs in soy sauce for 5 minutes.
3 tablespoons soy sauce, 2 lbs. pork ribs
Heat oil in a wok. Sauté onion and garlic.
1 piece onion, 3 tablespoons cooking oil, 4 cloves garlic
Once the onion softens, add pork spareribs. Saute until the ribs turns light brown in color.
Pour tomato sauce and beef broth. Stir and let boil.
8 ounces tomato sauce, 2 cups beef broth
Add beef broth. Cover the pan and then cook for 1 hour or until the meat gets tender.
2 cups beef broth
Add liver spread and chili pepper. Stir.
5 tablespoons liver spread, 2 pieces Thai chili pepper
Add carrot and potato and more water, as needed. Cover and cook for 5 minutes.
1 piece carrot, 1 piece potato
Stir-in bell peppers and green peas. Cook for 3 minutes.
2 pieces bell pepper, ¾ cup green peas
Season with ground black pepper and salt.
Salt and ground black pepper to taste
Transfer to a serving bowl and serve along with warm rice.
Share and enjoy.

Notes

For best results, make sure that the ribs are cooked just right. Don't undercook or overcook it. Undercooked ribs tend to be tough and chewy. Overdo it and it can fall off the bone (unless this is your intention). Aim for that perfect timing wherein the meat is tender enough. Remember to keep an eye on your ribs and adjust the cooking time as needed.

Nutrition