Caldereta is one of my favorite dishes ever! If a Filipino kiddie party will never be complete without sweet spaghetti, I think any Pinoy handaan (basta mahanapan ng something to celebrate for) will not be as special without a tomato-based meat dish. Afritada, menudo, mechado, caldereta—whichever way you like it—at least one of them is surely ever present. When I was a kid, I always looked forward to having menudo with pancit bihon. But as I grew older, my food choices have changed. I'd have caldereta any other day. Its thick and savory sauce plus the non-complex number of ingredients make it so enjoyable to devour.
I read (or have watched) somewhere that caldereta originally has goat meat but I guess, our ancestors have actually taken it from beef bourguignon of the French that we also started using beef. For a lot of Filipino families though who'd like to eat caldereta on a regular day, beef can be a bit expensive for everyday cooking. Good thing a more affordable and very versatile meat has entered the picture—pork. Of course, there's nothing like beef caldereta but if you're on a budget and craving for this Pinoy handaan staple, this recipe that uses pork ribs is a great alternative!