While mise en place can seem tedious, I find that having everything prepped before you start cooking makes the actual cooking process smooth and prevents overcooking of vegetables. Peel and cut potatoes into 1-inch cubes, slice carrots into 1/2-inch rounds, cut bell peppers into 1-inch wide strips, mince garlic, chop onion, and mince the bird's eye chili peppers. Set all prepared ingredients aside in separate containers or bowls.

Heat 3 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Once the oil shimmers, add the chopped onion and minced garlic, stirring frequently until fragrant and the onion becomes translucent, about 2-3 minutes. Add the 2 lb pork ribs (cut into 2-inch pieces) and brown them on multiple sides for 5-7 minutes, stirring occasionally. This browning develops deep flavors through the Maillard reaction, which is the foundation of this stew.

Pour in 8 oz tomato sauce and 2 1/4 cups water, stirring well to combine. Crumble in the pork bouillon cube and add the minced bird's eye chili peppers, fish sauce, and brown sugar. Bring the liquid to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour. The long, gentle cooking will tenderize the ribs and allow the flavors to meld together beautifully.

After 1 hour of simmering, stir in the 6 tablespoons of liver spread until completely dissolved—this adds a rich, savory depth that's characteristic of Filipino caldereta. Add the prepared potatoes and carrots from Step 1, stir well, and simmer uncovered for 5 minutes to allow the vegetables to begin softening while the liver spread fully integrates into the sauce.

I've learned that adding delicate vegetables like peppers and peas at the very end preserves their bright color and slight crunch. Stir in the bell pepper strips and green peas and cook for another 3 minutes. Taste the stew and adjust seasoning with salt and black pepper to your preference. The liver spread should provide plenty of umami, but a pinch more salt often brings everything into focus.

Ladle the pork caldereta into bowls and serve hot over steamed white rice. The rich, savory stew with tender ribs and vegetables makes for a satisfying, comforting meal.