Sinantomas with tasty pork ribs and potatoes braised in soy sauce, pineapple juice, ketchup, and cheese. It’s sweet, savory and perfect with steamed rice.
I have over 550 recipes on Kawaling Pinoy, and yet even with such an extensive archive, I’ve barely scratched the surface of our Filipino food. The Philippine cuisine is so rich and diverse, I could be blogging for a hundred years and never run of meal ideas to discover!
Case in point this Sinantomas. I was uploading videos to my YouTube cooking channel when this pork dish popped up on my suggested video feed. I’ve never heard of it before, much less, tried it and with an intriguing combination of ingredients I just had to make it ASAP and share the recipe with you.
What is Sinantomas?
Sinantomas is a regional variation of pork kaldereta from Quezon province. It’s traditionally made of pork ribs marinated and then braised in a sweet and savory mixture of soy sauce, pineapple juice, ketchup or tomato sauce, and cheese.
Like in the classic kalderata, potatoes, green peas, and bell peppers are also common additions to this hearty stew.
Although the two do share the same cooking procedure and a few key ingredients, I find their taste profile a bit different. While kaldereta carries a lot of heat from the use of chili peppers, Sinantomas has more of a sweet and tangy undertone from the pineapple juice and ketchup in the sauce.
If you ask me what I prefer over the other, I’d say both are hearty, tasty, and amazing with steamed rice!
Tips on How to Make Sinangtomas
- This stew can be made with either fresh tomatoes, tomato sauce or banana ketchup. I went with the later as I have a recipe for spare ribs with ketchup and pineapple that uses the condiment and I was curious how it would work here. It turned out as delicious as I expected!
- I added potatoes but I’ve seen versions of the recipe that uses Japanese yam (camote) instead. I haven’t personally tried it but I think the natural sweetness of the camote would complement the overall taste of the dish well.
- Although you can add the potatoes directly to the stew to cook, please take the extra step of pan-frying them first so they’ll hold their shape and not fall apart.
Looking for more delicious flavors from Quezon province? Try hardinera! Enjoy!
- 2 pounds pork spare ribs, cut into 1 1-/2 inch size
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup banana ketchup
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 cup water
- 1 cup frozen green peas, thawed
- 1/2 cup shredded American processed cheese ( I like Eden brand)
In a bowl, combine spare ribs, pineapple juice, soy sauce, ketchup, salt, and pepper. Marinate for about 20 to 30 minutes. Drain meat well and reserve liquid.
In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned. With a slotted spoon, remove from pan and set aside.
Remove oil except for about 1 tablespoon. Add onions and garlic and cook until softened.
Add pork and cook, stirring occasionally, until lightly browned.
Add reserved marinade and water. Bring to a boil, skimming scum that floats on top.
Lower heat, cover, and simmer until meat is tender.
Add potatoes and cook for about 3 to 4 minutes or until tender.
Add green peas and cheese. Continue to cook until green peas are heated, cheese is melted and sauce is reduced.
Season with additional salt, if needed. Serve hot.