Kalderetang Batangas

Yes, this doesn't remotely resemble the  Beef Calderetta recipe I had posted earlier. That other calderetta was the tomato-based version which is more popular in all parts of the Philippines and what is normally served to you when you order the dish in the restaurant. This Calderetta dish however is one of the signature dishes from where I came from in Batangas City. I think only Batangas City makes calderetta this way... or maybe I'm wrong. :)
In this case I have used beef, although from where I came from this is more popularly made with goat's meat. This is a soy-sauce based dish with liver spread pickles and cheese to add flavor. Of course, this is made more spicy than the other version of Calderetta, we Batanguenos love this dish very hot! In the province, we usually cook this dish during family gatherings such as weddings, baptisms or fiestas. During these occasions, a whole goat is butchered only for this specific dish. Which made me wonder now, I can't remember if there's goat's meat being sold at the local markets, I mean I know in other parts of the Philippines they do, well in parts of Manila I've seen them around Malate and Taguig. But in Batangas markets, I'm not sure, I just know you buy the goats alive and butcher them yourselves, guess I was just to young to remember then....

1kg beef ribs
1/4 cup soy sauce
1/4 cup margarine (or cooking oil)
1 tsp worcestershire sauce
2 cups water (or beef broth, if beef has been pre-cooked to tender)
2 large onions, finely chopped
6 cloves garlic, finely chopped
1 tbs pickle relish
2 tbs grated cheeze
1/2 tbs black pepper, crushed
2-3 bird's eye chili, finely chopped
2 tbs fine bread crumbs (optional)
salt to taste

In a hot pan, melt margarine then add the garlic. Saute until lightly brown and just beginning to roast then add the onions, cook until very soft and translucent.
Add in the beef. Saute to evenly distribute oil over meat. Leave of about 3-5 minutes or until beef changes in color, toss once or twice for even cooking.
When the meat juices had been rendered and just about drying up, add the soy sauce, liver spread, worcestershire sauce and black pepper. Saute to distribute flavors evenly, then add 1 cup water/broth. 
Simmer for about 15-20 minutes. Check if the sauce is drying up and add more water/broth. Saute from time to time to prevent the meet from sticking to the bottom of the pan.
When meat is fork tender, add the pickles, cheese and chili. Simmer another 5 minutes. Adjust taste with salt.  
To thicken the sauce, add bread crumbs (optional). cook until desired consistency is achieved. 
Turn off heat. Transfer to a serving platter and serve with hot rice. Enjoy!

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