Cooking this recipe will be nostalgic because it will remind us the happy occasions with the family. From birthday celebrations, fiestas and even Noche Buenas!
DISH YOU KNOW?
Caldereta came from the Spanish word, Caldero or cauldron. It literally means “a warm dish cooked in a caldero.” It originated in Spain and was brought to the Philippines during the Spanish Colonization. During those times, they usually used lamb meat for the Caldereta. But because of limited supplies of goat, Filipinos used pork and beef as a replacement. Nowadays, many variations of Caldereta exists in the country. In fact, each family has their own way of cooking caldereta.
How about you, how do you prepare your caldereta?
INGREDIENTS:
Set A:
- 1 kilo Pork ribs
- 4 tablespoon soy sauce
- 6 pieces Calamansi
Set B:
- 3 tablespoons cooking oil
- 5 cloves garlic
- 1 piece onion
- 4 tablespoons liver spread
- 2 cups pork broth
- 3 pieces dried bay leaves
- 1 cup tomato sauce
Set C:
- 2 pieces carrots
- 2 pieces potatoes
- 3 pieces red chilies
- 1/2 cup pineapple chunks
- 1 piece green bell pepper
- 1 piece red bell pepper
- 1⁄2 cup guisantes
- 2 1⁄2 tablespoons fish sauce
- 1⁄4 teaspoon black pepper