Pork Kare Kare is a rich peanut-and-atsuete stew of tender pata and vegetables, served with bagoong alamang.
1 hour 32 minutes · Serves 6
Ingredients for Pork Kare Kare
4 lbs pata (pork hock)
1 Knorr Pork Cube
3/4 cup peanut butter
2 bunches baby bok choy or pechay
12 snake beans, cut into 2-inch pieces
2 Chinese eggplants, sliced
1/4 cup achiote seeds
5 garlic cloves, crushed
1 onion, minced
3 1/2 quarts water, divided
3 tablespoons cooking oil
1 1/2 tablespoons cornstarch
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup cooked bagoong alamang
How to cook Pork Kare Kare
1.Soak achiote seeds in 1/2 cup warm water for 10 minutes, stir to release color, then strain and reserve the atsuete water.
2.Boil pata in 2 quarts water over medium heat for 20 minutes; drain and discard the cooking water.
3.Heat oil, sauté garlic and onion until soft, then sauté pata for 2 minutes.
4.Add 1 1/2 quarts water, boil, cover, and simmer over low to medium heat for 60 minutes until tender; add water if needed.
5.Stir in Pork Cube, peanut butter, and atsuete water; cook over medium heat for 5–8 minutes.
6.Mix cornstarch with 1/2 cup water, add it, and cook 5 minutes until slightly thick. Season, then cook sitaw and eggplant 5 minutes and bok choy 2 minutes.
