Caldereta Pork Spareribs
Pork ribs stewed in tomato sauce with potato, carrot, and bell pepper.
Servings: 4 people
- 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.
Calories: 787kcal | Carbohydrates: 14g | Protein: 33g | Fat: 67g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 951mg | Potassium: 960mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3844IU | Vitamin C: 72mg | Calcium: 67mg | Iron: 3mg