Kare-kare recipes

-


Pork Kare Kare Recipe

CuisineFilipino
 
Prep Time12 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 32 minutes
Servings
Calories1362kcal 

Ingredients

  • 4 lbs. pata pork hock
  • 1 piece Knorr Pork Cube
  • 3/4 cup peanut butter
  • 2 bunches baby bok choy or pechay
  • 12 pieces snake beans sitaw, cut into 2 inch pieces
  • 2 pieces eggplant sliced
  • 1/4 cup achiote atsuete seeds
  • 5 cloves garlic crushed
  • 1 piece onion minced
  • 3 1/2 quarts water
  • 3 tablespoons cooking oil
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup bagoong alamang cooked

Instructions
  • Combine 1/2 cup warm water and atsuete. Soak for 10 minutes.Extract the color from the seeds by stirring using a spoon. Filter the seeds out using a kitchen strainer, set the atsuete water aside, we will use it later.
  • Boil 2 quarts water in a cooking pot. Add pata. Cover and continue to boil in medium heat for 20 minutes.
  • Remove the boiled pata from the pot. Throw away the water used.
  • Heat oil in a cooking pot.
  • Saute garlic and onion once the oil is hot. Cook until onion starts to soften.
  • Add boiled pork hocks (pata). Saute for 2 minutes.
  • Pour 1 1/2 quart water. Let boil. Cover the pot and continue to cook between low to medium heat for 60 minutes or until the pata becomes tender. Add more water if needed.
  • Add Knorr Pork Cube. Stir.
  • Add peanut butter into the pot and pour atsuete water. Stir. Continue to cook in medium heat for 5 to 8 minutes.
  • Combine 1/2 cup water with cornstarch. Stir until cornstarch completely dissolves. Pour mixture into the pot. Stir and continue to cook for 5 minutes or until the sauce thickens a bit.
  • Season with ground black pepper and salt.
  • Add sitaw and talong. Cover and cook for 5 minutes.
  • Add bok choy. Cook for 2 minutes.
  • Tranfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!

 

Comments

Post a Comment

Popular posts from this blog

Beef Caldereta

-
Image
Ingredients: 1/4 cup (60 ml) olive oil 6 cloves garlic, minced 2 medium onions, diced 11/2 cups (125 g) diced fresh tomatoes or  one 14-oz (400-g) can peeled tomatoes 1 bell pepper, deseeded and thinly sliced 1 lb (500 g) beef sirloin, cubed 4 oz (125 g) beef liver, cubed 2–3 cups (500–750 ml) beef stock or  1 teaspoon beef stock granules mixed with 2–3 cups (500–750 ml) hot water 1 tablespoon tomato paste 1 teaspoon freshly ground black pepper 1/2 cup (50 g) green olives 1–2 dill pickles, cubed 3–4 finger-length chilies (siling mahaba), sliced 1/2 cup (125 ml) whipping cream 1/2 cup (11/2 oz/50 g) grated Parmesan cheese 1 red bell pepper or pimento, cut into strips, to garnish (optional) Procedures: 1 Heat the oil in a saucepan and stir-fry the garlic until golden brown, then stir-fry the onions until translucent. Add the tomatoes and bell pepper, and cook until they soften. Add the beef and liver, and stir-fry for a few minutes. When the liver is cooked, remove it from the s...
Read more

Lumpiang shanghai

-
Image
  Chicken Lumpia with Sweet and Sour Sauce Ingredients: 1 lb. ground chicken 1 piece carrot, minced 1 piece onion, minced 1/2 cup green onions, minced 6 tablespoons bread crumbs 1 piece egg 1/8 teaspoon ground black pepper 1 teaspoon salt 30 pieces lumpia wrapper (egg roll wrapper's)  Sweet and Sour Sauce: 4 tablespoons sugar 3 tablespoons tomato ketchup 6 tablespoons white vinegar 2 teaspoon cornstarch 4 tablespoons water
Read more

Pad Thai

-
Image
  PAD THAI (Stir-fried Thai Noodles)  400 g rice noodles boiled in water for 2-4 mins or until al dente  Sauce:  1/2 c brown sugar  1/2 c patis (fish sauce) 1/2 c lime juice  1-2 tbsp tamarind paste  1 tbsp soy sauce (optional for a darker Pad Thai)    Saute:  Cooking oil  2 red onions, sliced  1/2 cup minced garlic  1/2 cup spring onions Cilantro roots  250 grams Tofu, cut into cubes  Chicken breast fillet  Shrimps Bean sprouts  Crushed toasted peanuts  Chili flakes/ fresh red chilies
Read more