Pork Kaldereta sa Gata with Peanut butter

33413
Photo Credits: instagram.com/almightibot

INGREDIENTS

  • 1 kilo pork spareribs, cut into serving pieces
  • 100-150 grams pork liver, pre-boiled, mashed into smooth paste
  • 2-3 medium sized potato, peeled quartered
  • 1 large size carrot, peeled, cut into wedges
  • 2 medium size 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
  • 1/2 block cheddar cheese, grated
  • 1-2 tsp. chili flakes
  • 2-3 tsp. paprika
  • 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

INSTRUCTIONS

  1. 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, and set aside.
  2. In a frying pan stir fry meat in batches until all side are seared, set aside.
  3. 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.
  4. Add in the seared pork and stir cook for another 3 to 5 minutes. Add in the fish sauce, tomato sauce, paprika, crushed peppercorns, and chili flakes, continue to stir cook for 2 to 3 minutes.
  5. 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.
  6. Add in the potato, carrot, and peanut butter, continue to simmer for 10 to 15 minutes.
  7. Next, add in the grated cheddar cheese, and correct saltines if required. Thicken sauce with cornstarch diluted in 1/4 cup of water.
  8. Finaly, add in the pineapple, bell pepper and cook for another 2 to 3 minutes more.

Serve hot with lots of rice. Enjoy!

Credits to: overseaspinoycooking.com/2012/09/special-pork-kaldereta-recipe.html