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"

 

[caption id="attachment_729" align="aligncenter" width="400" caption="Pork Kaldereta"][/caption]

 

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.

[caption id="attachment_455" align="aligncenter" width="317" caption="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."][/caption]

 

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

• Dudut on Salted Fish Fried Rice


• Elizabeth on Chicken Curry and Mango Chutney 


• Peach on Pinakbet 


• Day on Adobong Dilaw


• Adora on Ube Macapuno Inipit


• Oggi on Red, White, Yellow, Blue Special


• Tina on Cathedral Window for Rye's Birthday


• Felix on Ensaladang Labanos


• Joy on Red, Yellow, Red and Blue?


• Ray on Grilled Pork Belly and Ensaladang Manga 


• Caroline on Salted Duck Egg and Tomato Salad  


• Malou on Adobo Wrap with Pineapple Vinaigrette 


• Thea on Kulinarya Cooking Club: Philippine History Edition  


• Tita Flips on Pinoy Breakfast


• Arnold on Tocino and Blue Potato Hash


• Jun on Itlog na Maalat and How to make Salted Duck Eggs