I love caldereta. The delightfully flavorful stew, made with tomato sauce and liver spread and an array of ingredients, is something you’re bound to find in a Filipino household at least once. The warm, almost spicy flavors, and the tender meat and vegetables, are the perfect companion to warm white rice. When you’re feeling homesick or just want that sense of comfort, caldereta can definitely be one of your go-tos. It sure is one of mine.
The traditional recipe for caldereta involved goat meat as its main protein. However, for those who might have difficulty finding it in markets, beef is the most common substitute. Today we are presenting yet another alternative you can enjoy –– Caldereta Pork Spareribs! True to its name, we will be using the pork spare ribs cut for this Filipino favorite. Spare ribs come, as you may have guessed, from a pig’s belly or breastbone. When you cook spareribs, they become so tender and succulent. The way they soak up the caldereta sauce makes it almost melt in your mouth –– you’re guaranteed to love it!
We’re also adding peanut butter to this recipe alongside the liver spread. Some people typically choose one or the other, depending on the taste preference. But combined we get a great fusion of flavors, which can make your caldereta pork spareribs more enjoyable.
There are several other versions and variations of Caldereta that you might be inclined to try. Here are some of my favorites, that are just as easy and rewarding to cook.
The beef kaldereta is definitely one of the most popular iterations of one of the most popular Filipino stews. The most important aspect of this dish is that your meat should be at optimal tenderness. I leave mine in a pressure cooker, usually, but you can also leave your beef cooking for about an hour to an hour and a half on a stovetop. You can also cook your rice while waiting for your beef to become juicy.
In some regions, as I mentioned, many opt to use peanut butter in caldereta in lieu of liver spread entirely. You can try this with beef or even with goat meat, if it’s available to you. Another way you can put a twist on the classic dish is by incorporating gata, or coconut milk into the flavors. I really like having this meal extra spicy, to bring out that complexity of flavors.
Depending on your preference of meat, vegetables, and overall ingredients, caldereta is a dish anyone can enjoy! Read on to find out how you can make your caldereta pork spareribs today.
How to Make Caldereta Pork Spareribs
Prepare all your ingredients for the Caldereta Pork Spareribs before you actually start cooking. Chop up your 1 and ½ pounds of spareribs, as well as your 3 Thai chili peppers. Dice your potatoes and carrots, and cube your bell peppers, red and green. Lastly, don’t forget to chop your onion and 4 cloves of garlic! Once you’ve prepped all your ingredients, you can start cooking your Caldereta Pork Spareribs!
Heat 4 tablespoons of cooking oil into a pan. Fry your potatoes and carrots for about a minute per side, then remove them from your pan and set it aside. Once you’ve put in 2 more tablespoons of cooking oil, toss in your garlic and onions. Sauté them until your onion softens, then add in your chopped up spareribs. Continue to sauté your ingredients in the pan together, incorporating them well. You’ll know when it’s time to add in the next ingredient when your spare ribs become a light brown.
Once they have, it’s time to add in your tomato sauce and Thai chili pepper, for that extra kick of flavor. Pour in your two cups of beef broth, and let your caldereta boil. Cover the pan and bring your heat down low, so as not to overcook your meat. Let the ingredients cook together until the meat that’s sticking to the rib bones begins to tenderize. If you feel like your sauce is drying out before the meat is as tender as you want it to be, add water if needed.
Now it’s time to add your peanut butter and liver spread. You’ll need 3 tablespoons of the former, and ¼ cup of the latter. Season your caldereta with salt and ground black pepper to taste, and let it cook for about 3 minutes. When your 3 minutes are up, add in your bell peppers, both red and green. You can also bring the potatoes and carrots back into your pan, and continue cooking for about 5 minutes. We’re only bringing back the potatoes and carrots in the latter half of the cooking process so as not to make them too mushy.
Once you’ve incorporated all your ingredients together, your Caldereta Pork Spareribs is ready! Transfer your pork stew to a serving plate, and serve it with some warm white rice. Share and enjoy it with your whole family!
Let us know what you think of this great Caldereta recipe!
Caldereta Pork Spareribs
- 1 ½ lbs. spareribs chopped
- 2 pieces potato diced
- 1 piece carrot diced
- 3 pieces Thai chili pepper chopped
- 1 piece red bell pepper cut into squares
- 1 piece green bell pepper cut into squares
- 3 tablespoons peanut butter
- ¼ cup liver spread
- 1 piece onion chopped
- 4 cloves garlic chopped
- 8 ounces tomato sauce
- 2 cups beef broth
- 6 tablespoons cooking oil
- Salt and ground black pepper to taste
- Heat 4 tablespoons of oil in a pan. Fry potato and carrot for 1 minute per side. Remove from the pan. Set aside.
- Add remaining oil. Sauté garlic and onion until the onion softens.
- Add pork ribs. Sauté until the color of the pork turns light brown.
- Pour tomato sauce and add Thai chili pepper. Pour-in beef broth. Let boil. Cover the pan and then adjust the heat to low. Continue cooking until the meat attached to the ribs tenderizes. Note: add water if needed.
- Add peanut butter and liver spread. Season with salt and pepper. Cook for 3 minutes.
- Add bell peppers and put the fried potato and carrot back into the pan. Continue cooking for 5 minutes.
- Transfer to a serving plate. Serve with warm rice.