Pork Kaldereta for Kulinarya Cooking Club

For this month’s Kulinarya challenge our host’s Oggie of I can do that, Chef Teodore of Chef by Day, Boyet of Real and Grill and Ray of Wok with Ray asked the group to prepare something patriotic – use the colors of our Philippine Flag.

Blue! I for the love of Pinoy food can’t think of anything blue.

I’ve been meaning to cook Kaldereta using pork, you can also use Chicken, Beef or Lamb. So while cutting the veggies I realized that I had all the colors required for the challenge except for blue. Little V approached me and ask if he can help me cook, I told him to help mama look for something blue that we can eat…he gave me his blue fork.

I told V that we can’t eat fork he just replied – “Mama, fork help us eat”

 

Pork Kaldereta

 

Yellow- Potato; Red/Green- Bell Pepper; White- Rice; Blue- Fork

Ingredients

  • Pork Spareribs
  • Potato, cut in wedges
  • Carrots, cut in wedges
  • Red Bell Pepper, cut in wedges
  • Green Bell Pepper, cut in wedges
  • Onion, finely chopped
  • Tomato, quartered
  • Garlic, minced
  • 1 package Del Monte Tomato Sauce
  • 1 small can Reno Chicken Liver
  • 1 Tablespoon of Peanut Butter
  • Salt and Pepper

Instructions

Cut pork to bite size.

Pre-fry Potato, Carrots and Bell Peppers till the edges are a bit burnt.

Heat oil in saucepan and brown Pork Spareribs in batches, set aside. Saute Garlic, Onion, Tomatoes and add spareribs. Season with Salt and Pepper. Add Tomato Sauce, pour in 2 to 3 cups of water just enough to cover meat, stir well and bring to boil. Lower the heat and simmer till pork meat is fork tender.

When the meat is tender, add Potatoes, Carrots, Bell Peppers and Chicken Liver. Simmer for 5 minutes. Add peanut butter and stir well simmer for another minute.

Serve with rice.

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

 

Check out what other Kulinarya members prepared for our August-September challenge:

  • mytwistedrecipe

    what a clever kid!  happy to be cooking with you in this month’s challenge :)

    i love the simplicity of your method and the addition of peanut butter is awesome!

    • http://www.mynappytales.com abigail

      same here ;)

      The suggestion of adding peanut butter came from a friend and I never looked back.

  • Felix Villanueva

    i always like kaldereta….beef or pork…..yours has the consistency i prefer…love it!   

    • http://www.mynappytales.com abigail

      Thanks! I think the addition of peanut butter helped to get that saucy/oily consistency.

  • http://whenadobometfeijoada.blogspot.com carolineadobo

    Kaldereta eaten with a blue fork, of course! Aw, your boy is so cute to say that Abigail. Time to make kaldereta again.
    Thanks for putting everyone’s links, I’m glad I was able to make this month’s challenge. Hope to see you on the next one.

    • http://www.mynappytales.com abigail

      I almost gave up on this challenge. Thanks to little V’s help.

  • Pingback: I is for Itlog na Maalat and How to Make Salted Duck Eggs | Jun-Blog

  • Tina (PinayInTexas)

    What a smart kid you have there! And my, your version of Pork Kaldereta looks stunning! I must say that I like cooking kaldereta using pork…it’s a lot cheaper and cooks faster than beef!

    • http://www.mynappytales.com abigail

      Pork meat here is darn hard parang beef na din and not as tasty as we get back home. Using lamb or mutton here is much cheaper.

  • http://www.skiptomalou.net SKIP TO MALOU

    There are days when I like using pork than beef when cooking kaldareta.  Way to go little V.. smart move to get all the colors of the flag together hahah.. btw,  I think you forgot one of the sponsors for this month’s KCC theme.  Baka magalit sa yo hahah.. It’s Ray of Cooking with Ray.  I think he played a big role in coming up with the theme so his name deserves to be up there… just a friendly reminder!
    Malou

    • http://www.mynappytales.com abigail

      I almost gave up with the blue thing..I’m such a cheater using the fork.

  • Adora’s Box

    A nice and wise touch from little V. Delicious looking kaldereta. 

    • http://www.mynappytales.com abigail

      Thanks! Kid’s gives us such simple answers that we tend to overlook.

  • http://www.skiptomalou.net SKIP TO MALOU

    Hello… It’s me again… ako naman ang nagkamali, it’s Ray pala of Wok with Ray not cooking with Ray.. sorry my mistake!

    • http://www.mynappytales.com abigail

      Salamat for pointing out my mistake. Hanap ako ng hanap ng cooking with Ray hehehe. I have to search my inbox to confirm.

  • Anonymous

    I love Kaldereta!!!

    • http://www.mynappytales.com abigail

      Same here. I do think it’s a healthy meal because of the veggies :) and a little cheat with the pork fat

  • http://blog.junbelen.com/ Jun Belen

    That color blue is pretty darn hard, right?! Thank goodness for blue plates and blue forks! They help us eat! :-) Love it!

    • http://www.mynappytales.com abigail

      Naku sinabi mo pa! I had sleepless nights thinking of what to prepare for this challenge.

  • http://oggi-icandothat.blogspot.com/ Oggi

    I just had corned beef caldereta yesterday and would love to try it with pork. The blue fork is cute.:)

  • Diona Libunao-Joyce

    V- matalino na bata!!!! I would like to try the POrk Kaldereta- i always use beef. Thanks Abigail!

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