Aug 24, · This cooking video will show you how to cook pork kare kare. This recipe makes use of pork pata or hock. It is delicious, tasty, and best eaten with bagoong. How to cook pork kare-kare:INGREDIENTS 3/4 kg pork hock 4 pcs small eggplant, sliced2 bunches bok choy or pechay10 pcs snake beans, cut into pieces1 tsp anat.
Kare-Kare with tender pork belly in creamy peanut sauce with vegetables. A delicious, hearty and thick stew that will warm kae belly from the inside out! Peanut butter is not just good as a spread for bread but also plays a critical part in this dish. The type of peanut butter that you use will make or break the dish. This stew is always served with shrimp paste. You can also use seafood prawns, squid, and mussels or exclusively vegetables.
Kare-kare is normally served on special occasions, but with this easy recipe, you can have it every week! This dish kaer complicated to do. In a pot, boil water with salt and add the cut pork bellies until half-way tender.
Remove meat and set aside. Save the stock where the meat was boiled and set aside. Separately boil the string beans and aubergine until soft then remove from the pot and set kaee.
Blanch the bok choy just until it turns bright green and slightly tender, for 40 seconds. In another cooking pot. Saute garlic and onion until translucent. Lower heat and add peanut butter stir for 5 seconds then add the annatto powder and stir until incorporated. Add the pork belly cubes kade mix until the meat absorbs the sauce. Pour in the stock and cover the pot. After 10 minutes check that the meat is fully cooked. Add the vegetables and mix until coated with sauce. Serve with shrimp paste as condiment and what temperature do butterflies need to survive. Bon Appetit!
Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Kare Kare By: Bebs Lott. On: April 29, In: dishesRecipes. With: 0 Comments. Jump to Recipe Print Recipe. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic.
Kae is colored with annatto. Prep Time 10 mins. What to wear to a lake house Time 45 mins. Total Time 45 mins. Course: Main Course. Cuisine: Filipino. Keyword: kare-kare, peanut, pork belly, stew. Servings: 6 servings. Author: Bebs Lott. Remove meat from water and set aside. Separately boil the string cooi and aubergine until soft prk remove from the water and set aside. In the same pot where the vegetables were cooked, blanch the bok choy until it turns bright green and slightly tender, approx.
After 10 minutes check that the meat if fully cooked. Leave a Reply Cancel reply Your email ho will not be published.
How to make Kare Kare
Apr 29, · In a pot, boil water with salt and add the cut pork bellies until half-way tender. Remove meat from water and set aside. Save the stock where the meat was boiled and set aside. Separately . Jun 21, · How to cook Crispy Kare-Kare Pork Pata: In a pot, combine pork pata, whole black pepper, onion, salt and enough water just to cover the pork pata. Bring to a boil and cook until tender for about 40 minutes. Drain and let dry.5/5(2). Oct 29, · Oxtail Kare-kare – A type of beef kare-kare that makes-use of oxtail. This is a staple in our household on special occasions. Pork Pata Kare-kare – Pork leg and hock can also be used to cook this dish. I usually cook this with my family during weekends. It is always fun to cook .
This is a variation of the all time Pinoy favorite, the kare-kare dish. This is a creative version of the pork pata kare-kare where the pork pata or pork hocks are cooked first as a crispy pata. The pork pata is boiled first and added with aromatics until tender then deep fried. The kare-kare sauce is made and cooked separately unlike the usual kare-kare dish where the sauce and the meat are cooked together.
And also the vegetables are also cooked separately by either steaming or frying whichever you prefer. There are also ways to serve it, you can serve the kare-kare sauce separately with the pork pata and vegetables or you can drizzle to sauce on the arranged meat and vegetables.
Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting. Hi, your crispy kare kare look appetizing! Thanks for sharing this recipe! Your email address will not be published. Prep Time 10 mins.
Cook Time 1 hr 30 mins. Total Time 1 hr 40 mins. Course: Pork Recipe. Cuisine: Filipino. Keyword: crispy kare kare, kare kare pata. Servings: 3 to 4 servings. Calories: kcal. Author: Manny. Ingredients 1 whole pork pata cleaned and hairs removed 1 tsp. Ingredients for the kare-kare sauce: 3 cups beef or pork broth 6 Tbsp. Instructions How to cook Crispy Kare-Kare Pork Pata: In a pot, combine pork pata, whole black pepper, onion, salt and enough water just to cover the pork pata. Bring to a boil and cook until tender for about 40 minutes.
Drain and let dry. Deep fry in hot cooking oil until the skin are crispy for about 30 to 40 minutes. Drain excess oil and slice in serving pieces if desired. Steam the eggplant first than after 5 minutes add the string beans. After 4 minutes add the pechay in the steamer. Steam for another 3 minutes then turn of heat. Remove from the steamer and set aside. To make the kare-kare sauce; in a sauce pan, heat oil and saute garlic. Put the water, peanut butter, rice flour, patis, pepper and atchuete powder.
Stir until the rice flour is dissolved and bring to a boil. Simmer until the sauce thickens and turn off heat. Serve sauce in a separate bowl with the crispy pata and vegetables. Serve also with sauteed shrimp paste. Author Bio Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Previous Post: « Chicken Cabbage Curry. Next Post: Chicken Siomai with Cabbage ».
Comments Hi, your crispy kare kare look appetizing! Leave a Reply Cancel reply Your email address will not be published.