Let me introduce you to one of Quezon Province’s best-kept secrets, Sinantomas. Think of it as kaldereta’s fun, quirky cousin that decided to go in a totally different direction.
Instead of the usual spicy kick, this dish takes juicy pork ribs and bathes them in a sweet-tangy sauce made with pineapple juice and banana ketchup, then gets extra creamy with melted cheese.
I know it might sound a bit unusual, but once you try this unique combo of flavors, you’ll wonder where it’s been all your life. Perfect for family dinners or when you want to impress your friends with something they’ve probably never tried before.
Why You’ll Love This Recipe
- Unique Flavor Profile: The combination of pineapple juice, soy sauce, and cheese creates an unforgettable sweet-savory taste
- Make-Ahead Friendly: Tastes even better the next day
- Budget-Friendly: Uses simple ingredients available in any Filipino market
- Family-Size Portions: Perfect for family gatherings or parties
- Versatile: Works as both pulutan (appetizer) or ulam (main dish)
Quezon-Style Sinantomas (Cheesy Pineapple Pork Ribs)
Equipment
- Large Marinating Bowl (Mangkok na malaki) For marinating the meat evenly
- Heavy-bottom pan or Dutch oven (makapal na kawali) Ensures even heat distribution and prevents burning
- Sharp knife [Matalas na kutsilyo] For cutting meat and vegetables
- Wooden spoon (sandok na kahoy) To prevent scratching your cookware
- Measuring cups and spoons (Panukat) For accurate measurements
- Strainer [Salaan] For draining marinated meat
- Kitchen thermometer (optional) To check meat doneness
Ingredients
For the Marinade
- 2 pounds pork spare ribs Tadyang ng baboy, cut into 1½ inch pieces
- 1 cup pineapple juice Katas ng pinya
- ½ cup soy sauce Toyo
- ¼ cup banana ketchup Banana catsup
- 1 teaspoon salt Asin
- ¼ teaspoon black pepper Paminta
For Cooking
- ¼ cup canola oil Mantika
- 2 medium potatoes Patatas, peeled and quartered
- 1 large onion Sibuyas, peeled and thinly sliced
- 3 cloves garlic Bawang, peeled and minced
- 1.5 – 2 cups water Tubig
- 1 cup frozen green peas Gisantes, thawed
- ½ cup shredded processed cheese Queso
Instructions
- In a large bowl, combine your pork ribs with pineapple juice, toyo (soy sauce), banana ketchup, asin (salt), and paminta (pepper). Let the meat marinate for 8 hours or overnight to absorb the flavors. After marinating, drain the meat well but make sure to reserve the marinade – you'll need this later.
- Heat your mantika (oil) in a kawali (heavy-bottomed pan) over medium-high heat (350°F/175°C). Add your quartered potatoes and fry until golden brown, about 5-7 minutes. Remove with a sandok (slotted spoon) and set aside. This step keeps them from breaking apart later.
- Pour out most of the oil, leaving just about 1 tablespoon in the pan. Igisa (sauté) your sibuyas (onions) until they turn translucent, about 3-4 minutes. Add your bawang (minced garlic) and cook until mabango (fragrant), about 1 minute.
- Now add your marinated pork to the pan. Let it brown on all sides at medium-high heat (350°F/175°C) for 8-10 minutes. Once nicely browned, pour in your reserved marinade and tubig (water). Pakuluin (bring to a boil), then lower the heat to medium-low (300°F/150°C).
- Tanggalin ang bula (remove any scum) that rises to the top. Cover and let it simmer until the meat is malutong (tender), about 90 minutes. Check occasionally – you should be able to easily pierce the meat with a fork.
- When the meat is tender, add back your fried potatoes. Let them cook for 3-4 minutes until heated through. Add your gisantes (green peas) and slowly sprinkle in your cheese while stirring. Continue cooking until the sauce is slightly thick and the cheese is completely melted, about 5-7 minutes.
- Tumikim at timplahan (taste and season) with additional salt if needed. Your Sinantomas is best served mainit-init (piping hot) with steaming white rice. For the traditional way of serving, place it in the center of your table, family-style, with sawsawan (vinegar dipping sauce) on the side.
Tips from Lola’s Kitchen
- Choose ribs with good meat-to-fat ratio for best flavor
- Marinate overnight for deeper flavor penetration
- Don’t skip browning the meat – it develops better flavor
- Keep potatoes large so they don’t disintegrate
- Add cheese gradually while stirring to prevent clumping
Traditional Serving Suggestions
- Serve hot with steamed white rice (Kanin)
- Garnish with spring onions (Sibuyas na mura)
- Optional side of pickled papaya (Atchara)
- Best enjoyed family-style with sawsawan (vinegar dipping sauce)
Troubleshooting
- Tough Meat: Extend cooking time, ensure consistent simmer
- Sauce Too Thin: Simmer uncovered to reduce
- Sauce Too Thick: Add water gradually
- Potatoes Breaking: Cut larger pieces, reduce stirring
- Cheese Not Melting: Lower heat, stir constantly
Ingredient Alternatives
- Pork Ribs → Pork belly or shoulder
- Banana Ketchup → Tomato sauce or fresh tomatoes
- Potatoes → Sweet potatoes (Kamote)
- Processed Cheese → Quick-melting cheese or cheddar
- Pineapple Juice → Fresh pineapple puree
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 2 months (without potatoes)
- Reheat: Medium heat with occasional stirring
- Add water if needed while reheating
- Heat to internal temperature of 165°F (74°C)
Variations
- Spicy Version: Add chopped bird’s eye chilies
- Vegetable-Rich: Include carrots and bell peppers
- Extra Creamy: Double the cheese portion
- Low-Carb: Replace potatoes with cauliflower
- Party Size: Double recipe, adjust seasoning accordingly
FAQs
Q: Why is it called Sinantomas? A: The name comes from Quezon Province dialect, though its exact etymology is debated. Q: Can I make this ahead for a party? A: Yes, flavors actually improve overnight. Reheat gently. Q: Is this spicy? A: No, it’s sweet-savory. Add chilies if desired. Q: Can I use other meats? A: Yes, but cooking times will vary. Stick to fatty cuts for best results. Q: Why add cheese? A: It’s a unique regional addition that adds creaminess and depth.
Nutrition
The Story Behind Sinantomas
In the sun-drenched province of Quezon, where coconut trees sway and local cuisine tells stories of innovation, Sinantomas emerged as a delightful testament to Filipino culinary creativity. This unique dish, a regional interpretation of the more widely known kaldereta, showcases how local cooks transformed a classic recipe into something entirely their own.
While kaldereta traces its roots to Spanish colonization, with its name derived from “caldereta” meaning cauldron, Sinantomas represents Quezon Province’s distinctive approach to reinventing traditional fare. Local legend suggests that the dish was born in the bustling kitchens of Lucban, where resourceful home cooks experimented with readily available ingredients. The addition of pineapple juice – perhaps influenced by the province’s abundant fruit harvests – and the unexpected incorporation of cheese speaks to the Filipino talent for combining seemingly disparate flavors into harmonious dishes.
What makes Sinantomas particularly fascinating is its deviation from kaldereta’s characteristic heat. Instead of leaning into spicy notes, this Quezon variation embraces a sweet-savory profile that perfectly captures the region’s palate. The use of banana ketchup, a distinctly Filipino condiment born from the resourcefulness of war-time cooking, adds another layer of cultural significance to the dish. This ingredient choice wasn’t just about flavor – it represents the innovative spirit of Filipino cooking, where making do with available ingredients often results in spectacular culinary discoveries.
Today, Sinantomas stands as more than just a recipe; it’s a reflection of Quezon’s culinary heritage. Found at family gatherings, fiestas, and local carinderia (small eateries), the dish continues to evolve while maintaining its core identity. Some families pass down closely guarded variations, adding their own twists while preserving the essential combination of pork, pineapple, and cheese that makes Sinantomas instantly recognizable to those familiar with Quezon’s local cuisine.
As Filipino food gains global recognition, regional specialties like Sinantomas remind us that Philippine cuisine is far from monolithic. Each region, each province, and often each town contributes its own chapter to the country’s rich culinary narrative. In Quezon’s case, Sinantomas stands as a delicious reminder of how local ingenuity and traditional cooking techniques can come together to create something uniquely Filipino.
