Petitchef

Kare-kare (meat and vegetables stewed in peanut sauce)

Main Dish
4 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 4
A whole pig Pata (about 1.3 kg)

About 700 grams) of pork belly

3 tablespoons vegetable oil

About 3 tablespoons Atsuete or annatto seeds

8 Garlic gloves, peeled and crushed

2 medium onions, peeled and chopped, divided

Peanut sauce about 1 cup

2 banana flowers or flower buds

4 long eggplants

3 clusters petchay

1 bean package

Some birds eye chillies

1 cup fresh shrimp paste

About 6 cups of pork meat stock

Some freshly ground pepper (optional)

Salt to taste

Preparation

  • Cut the pork Pata and belly in portion size.
    Wash and drain the meat to remove any trace of blood.
  • Season with salt and pepper.
    In a deep saucepan, boil the meat with enough water to cover.
    Simmer over low heat until meat is tender. Set aside the meat and reserve the stock.
  • While the meat is boiling, you can prepare the dough fried shrimp.
    Drain fresh shrimp paste by extracting the liquid component.
  • Aunt Lisa usually uses the back of the spoon to press the shrimp paste against a fine sieve to remove the rather salty juice Bagoong alamang.
  • In a small saucepan, heat a tablespoon of oil and infuse 1 tablespoon annatto seeds.
  • Extract color and discard seeds. Add chopped garlic followed by the onion and fry. When aromatic, add the paste of fresh shrimp and continue to fry until cooked through and the remaining liquid is evaporated.
  • In a large skillet or wok, heat the remaining oil. Steep the rest, Atsuete seeds. Remove and discard the seeds after the color rendering.
  • Fry garlic followed by onion. Add in cooked pieces of pork and continue to fry until fragrant and the meat has absorbed Atsuete color.
  • Pour about 4-5 cups of broth and bring to boil. Reduce heat to medium and add the vegetables one by one, with an interval of about two minutes. Beans first, followed by aubergines and then banana blossom and finally pechay.
  • In a small bowl, combine peanut sauce with ½ cup of broth. Once the pechay was added, pour into peanut sauce.
  • Traditionally, the roasted ground rice dissolved in a small amount of stock is also added at this stage to ensure a thick consistency. But if peanut sauce can already do so in order, then it can be omitted.
  • Mix everything well. Season lightly with salt and pepper. You can now add the chopped peppers if using. You can add a little more stock if necessary.





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