Another dish that my Nanay  often prepares for us is Caldereta. It is also a tomato-based stew specialty composed of pork, carrots, potatoes and other ingredients that you will later learn in this article ” How to Cook Pork Spare Ribs Caldereta for Beginners”.

One thing that I love about my Nanay‘s version of it is that it is not just the usual “meaty” Caldereta, but it is highlighted with tender meat that literally falls off the bone in a rich, creamy spicy sauce. Hmmnn, it is making me hungry right now.

Try this cooking technique and you’ll understand what I’m talking about.


1/2 kg pork ribs, washed

1 teaspoon ground pepper

2 pcs onions, sliced

5 cloves garlic, minced

1/4 cup soy sauce

1/2 can liver spread

2 pcs carrots, sliced

3 pcs potatoes, sliced

5 cups water

1 small pack tomato sauce

2 pcs pork broth cubes

5 tbsp grated cheese

3 tbsp cooking oil

2 green bell pepper, sliced

3 tsp hot sauce

salt to taste


  1. On a cook pot with water, boil the ribs over high flame for 60 minutes or more, until the meat stuck to bones are completely tender. Set aside.
  2. Sauté garlic and onion on a separate cook pot. Add the pre-boiled ribs and stir until the colour turns to light brown.
  3. Pour-in the broth (which is the same water you used to boil the ribs). Add soy sauce, pork broth cubes and a little salt to taste. Simmer for 20 minutes.
  4. Put-in the potatoes, carrots, liver spread, tomato sauce and hot sauce and simmer for another 10-15 minutes.
  5. Finally, add 5 tbsp grated cheese and top with green bell pepper. Cover and simmer for 5-8 minutes.
  6. Serve hot and enjoy!