Pork Kare-Kare is one of the best filipino food and most popular kare-kare dish. Kare-Kare is a very popular traditional Filipino dish and often served at holiday meals, festivals, and parties with family and friends. It's especially good when you pair it with bagoong. This dish was fully developed during the Spanish era by the Kapampangans (Pampanguenos) in Pampanga. The traditional high-quality cut for pork kare-kare is the pork leg and hocks. Even though the pork hocks are economy, there isn’t much meat on them. Generally I favour the pork legs, apart from that thick gelatin like skins that is best for kare-kare, there is also plenty of the equally delectable muscle meat. The cooking technique is the same as on the other entire normal kare-kare recipe using the commercially sold kare-kare mix.
Assemble these supplies:
- 2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths ( I used beef hocks)
- 6 tbsp peanut butter
- 1 bundle sitaw or long beans (cut 3" length)
- 2 bundles bokchoy
- 2 cloves garlic (crushed)
- 1 medium onion (sliced)
- 1 tsp achuete powder for coloring
- 1 medium eggplant (cut into 6 pieces)
- 1 tbsp fish sauce
- bagoong or shrimp paste
Steps in Preparation:
First, boil the pork hocks until it soft. Then Set aside. Reserve the broth. Second, in a medium wok, saute the garlic and onion. Third, add pork hocks and fish sauce. Cook for few minutes. Forth, add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut butter. Simmer for 5 mins. Fifth, add the vegetables and cook until vegetables are tender. Stir occasionally. Last, season with salt to taste. Serve with bagoong or shrimp paste.