Kalderetang PORK SPARE RIBS

Kalderetang PORK SPARE RIBS

1/2 tablespoon peppercorns, crushed

1/2 cup grated cheddar cheese

1 small can liver spread

¼ cup Peanut Butter

Top of Form

Bottom of Form

2 medium size potatoes, cut into wedges

1 Large Size Carrots, Cut into wedges

2 medium size red/green bell pepper, cut into wedges

2 pounds pork with bones and skin, cut into serving pieces (Spare Ribs)

2 medium size onions, chopped

1/2 head garlic, chopped

1/2 cup cornstarch

1 cup tomato sauce

1/2 tsp hot sauce

2-3 pieces, siling labuyo

3 pieces bay leaf

¼ tsp Oyster Sauce

¼ tsp Worcestershire Sauce

1 tsp Soy Sauce

1 pouch Magic Sarap

cooking oil / butter or margarine

salt for taste

1 cup water

Cooking Directions:

1. Sauté in butter (igisa) the garlic and onion until brown then add the pork and sauté for another 2-3 minutes. Then add the following:

· 2-3 pieces, siling labuyo

· 3 pieces bay leaf

· ¼ tsp Oyster Sauce

· ¼ tsp Worcestershire Sauce

· 1 tsp Soy Sauce

· ¼ cup Peanut Butter

· 1 cup water

· 1 pouch Magic Sarap

2. Simmer this way for 30-45 minutes. Then add potatoes and carrots and simmer for 3-5 minutes. At this point the meat should be tender and the potatoes cooked through. If you need more water or time to do this, go right ahead.

3. When the pork and potatoes are cooked through add the liver spread, cheese, tomato sauce and cook for 2-3 minutes. Then add bell pepper and salt to taste. Cook this way for 2-3 minutes. Finally add cornstarch (diluted in water) and stir in until sauce thickens. Serve hot with rice and enjoy.