Special Pork Kaldereta

Special Pork Kaldereta is my second post of the pork version of kaldereta. For this version I planned to use pork ribs similar to the cut sold locally in Manila but it was not available here, instead I used the combination of pork back ribs and pork rasher. Being special kaldereta version I also have added a couple or so ingredients. I added a small can of pineapple slices cut to pieces, added the syrup to the stewing broth. Added some slices of sweet pickled dill or cucumber in addition to the sweet pickled relish. Some pitted green olives and some peanut butter was also used.

This kaldereta version is made from scratch, instead of using liver spread I used pork liver. To prepare the liver I first boiled until the liver become firm. Then cut into thin strips before finely diced and finally mashed smooth. You may use pestle and mortar if required to attain a smooth liver paste. The liver paste was then sautéed with the garlic and onion.

Aside from the above, cooking is basically the same to my previous kaldereta post below

Lamb Kaldereta, Batangas Kaldereta Style
Black Angus Beef Kaldereta
Kalderetang Buntot ng Baka, Oxtail Kaldereta
Kalderetang Turkey Wings
Kalderetang Bangus
Kalderetang Kambing, Traditional Kaldereta
Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing
Beef Meatballs Kaldereta
Kalderetang Bangus

Here is the recipe of my second version of pork kalderata, Special Pork Kaldereta.

Ingredients:

1 kilo pork spareribs, cut into serving pieces
100-150 grams pork liver, pre-boiled, mashed into smooth paste
2-3 medium side potato, peeled quartered
1 large size carrot, peeled, cut into wedges
2 medium size red/green bell pepper, cut into strips or wedges
1/2 head garlic, chopped
3 large size onion, chopped
1 cup tomato sauce
2 tbsp. peanut butter
1 small can sliced pineapple, cut into small pieces, reserve syrup
1 cup sliced sweet pickled dill/cucumber
1/3 cup pickled relish
1/2 cup pitted green olives
1/2 block cheddar cheese, grated
1-2 tsp. chili flakes
2-3 tsp. paprika
1 tbsp. dried parsley flakes
4-6 pcs. bay leaf
1/2 tbsp. crushed peppercorns
1/4 cup fish sauce
1/3 cup vinegar
1/4 cup cornstarch
salt and pepper
cooking oil

Cooking procedure:

Place the pork in a big bowl, mixed in the vinegar and add 1 tsp. of salt and few dashes pepper, let marinate for at least 5 to 10 minutes. Drain marinade, in a frying pan stir fry meat in batches until all side are seared, keep aside. In a big sauce pan, sauté garlic and onion until fragrant. Add in the liver paste and continue to stir cook for 2 to 3 minutes. Add in the seared pork and stir cook for another 3 to 5 minutes. Add in the fish sauce, tomato sauce, paprika, crushed pepper corns, chili flakes and parsley flakes, continue to stir cook for 2 to 3 minutes. Add 1 to 2 cups of water, reserved pineapple syrup and bay leaf, bring to a boil and simmer at low to medium heat for 20 to 30 minutes or until the meat are tender, add more water as necessary. Add in the potato, carrot, pickled relish and peanut butter, continue to simmer for 10 to 15 minutes. Add in the grated cheddar cheese, and correct saltines if required. Thicken sauce with cornstarch diluted in 1/4 cup of water. Now add in the pineapple, green olive, pickled dill, bell pepper and cook for another 2 to 3 minutes and serve hot with a lot of rice.