Simple Kare-kare recipe you can prepare for everyday lutong bahay. This Kare-kare recipe is very simple and easy to do. Cook it today.
Did you know that..The secret to any delicious kare kare is the peanut butter and thickness of the sauce. Some restaurants would even use almonds peanut butter. In the olden days, they would add ground rice to thicken the sauce, but the modern kitchen can just use a cornstarch slurry. An easy short cut specially for restaurants and eatery.
Pork Kare Kare
- 800g pork hock (Binti ng Baboy/Pata)
- 2 tablespoons oil
- 2-3 tablespoons atsuete (annatto) powder
- ¼ cup peanuts (roasted), ground
- 1 large red onion, chopped
- 4 cloves garlic, minced
- 2 -3 cups pork broth
- 2 tablespoons creamy peanut butter
- fish sauce, to taste
- salt and pepper to taste
- string beans (sitaw), sliced into 2-inch pieces
- 1-2 medium pieces eggplant, sliced into 2-inch pieces
- bok choy (pechay)
- bagoong, to serve
Cooking notes: you may add cornstarch slurry to thicken the sauce 1 tbsp. cornstarch + dissolved in cold water and add it to the sauce on the last stage of cooking.
- Put pork hock in a large pot and fill it with water until level with the pork. Bring to boil over medium high heat until pork is tender. Take pork hock out and reserve the broth.
- Heat a deep frying pan or sauce pan over medium heat, add oil and when oil is hot enough, add garlic and onion and cook until fragrant, add atsuete powder and 1 tbsp. ground peanuts and cook for about a minute or two
- Add pork broth, about 3 cups, season with fish sauce, bring to a boil then add cooked pork hock.
- Cover and let simmer for about 10 minutes.
- Add peanut butter and stir, adjust consistency to your liking; add string beans and eggplant. Cover again and cook for about 3 minutes, then add Bok choy, cover and let simmer for just a minute. Taste and adjust seasoning if necessary.
- Serve with rice and sautéed bagoong on the side. Happy cooking!