Sinantomas made of tasty pork ribs and potatoes braised in soy sauce, pineapple juice, ketchup, and cheese. It’s easy to make and full of sweet and savory flavors you’ll love as an appetizer or main dish.
I have over 550 recipes on Kawaling Pinoy, and yet even with such an extensive archive, I’ve barely scratched the surface of our Philippine cuisine. Filipino cookery is so rich and diverse; I could be blogging for a hundred years and never run of meal ideas to discover!
A case in point is this Sinantomas. I uploaded 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 Quezon province regional variation of pork kaldereta. 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 other versions of kaldereta, an assortment of vegetables such as potatoes, green peas, and bell peppers are also common additions to this hearty stew.
Although both dishes are similar in cooking procedure and a few key ingredients, I find their taste profile a bit different. Kaldereta carries a lot of heat from chili peppers, while 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!
- You can use fresh tomatoes, tomato sauce, or banana ketchup for the sauce. I went with the latter 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.
- Take the extra step of pan-frying the potatoes so they’ll hold their shape and not fall apart when added to the stew.
How to serve
- Enjoy this pork stew as an appetizer (pulutan) or as a main dish. Serve with steamed rice for a hearty and tasty lunch or dinner meal!
- To store leftovers, transfer to a container with lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat or in the microwave at 2 to 3-min intervals to 165 F.
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.
- You can use fresh tomatoes or tomato sauce in place of ketchup.
- You can substitute Japanese yam (camote) for the potatoes for an extra touch of sweetness.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”