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Pork Kare - kare Recipe

Pork Kare - kare

Kare - kare is a Filipino dish.  It is usually made with pork or beef meat stewed in peanut sauce.  It is always accompanied with bagoong alamang as a dipping sauce.
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Ingredients Method

Ingredients
  

Kare - kare
  • 1 kilo Pork Leg chopped
  • Olive Oil
  • Salt and Pepper
  • 4 Tablespoons Olive Oil
  • 8 cloves Garlic minced
  • 1 bulb Onion chopped
  • 3 cups Water
  • 2 pieces Pork Bouillon Cubes
  • 1/2 teaspoon Ground Black pepper
  • 1 cup Unsweetened Peanut Butter
  • 3 Tablespoons Glutinous Rice Flour
  • 1/2 cup Water
  • 1 Tablespoon Achuete Seed
  • 1/2 cup Hot Water
Vegetable Stock
  • 3 cup Water
  • 1 Tablespoon Salt
  • 12 pieces Yard Long Beans or Sitaw cut into 3 inche slong
  • 2 pieces Eggplants sliced
  • 2 pieces Banana Heart or Puso ng Saging cut into chunks
  • 15 pieces Bok Choy or Pechay
Bagoong Alamang
  • 2 cups Raw Bagoong Alamang washed once and drain
  • 6 cloves Garlic minced
  • 1 bulb Onion chopped
  • 4 pieces Ripe Tomatoes chopped
  • 1/4 teaspoon Ground Black Pepper
  • 1 piece Chili
  • 1/2 - 1 cup White Vinegar
  • 5 Tablespoons Sugar

Method
 

  1. Thoroughly clean the pork.  Pat dry and drizzle with olive oil.  Season the pork with salt and pepper. 
  2. Bake for 40 minutes in a preheated oven at 240 degrees Celsius.  Remove the meat and scrape of charred parts then wash thoroughly.  Reserved the pork fat and juice for the stew.
  3. Saute garlic and onion in olive oil.
  4. Add the pork, pork fat and juice, water, bouillon cubes and black pepper.  boil and simmer until the pork is tender.
  5. Add the peanut butter and stir until well incorporated.  Add the vegetable stock.
  6. Premix the glutinous rice flour and water.  Add into the main dish and stir until the broth becomes thick.
  7. Premix the achuete seed and hot water.  Let it steep for 30 minutes.  Strain and add the liquid into the sauce.  Simmer for another 5 minutes.
  8. Boil together the water and salt.  Add the yard long beans and simmer until cook.  Remove the yard long beans and place in a cold water and drain.  Set aside.  Do the same for the eggplants, banana heart and bok choy.  Reserve 1 cup of the vegetable stock.
  9. To prepare the bagoong alamang, saute the garlic, onion and tomatoes in olive oil.  Season with ground black pepper.
  10. Add chili, white vinegar and sugar.  Cover and do not stir.  let the water of the vinegar evaporate before stirring.  I suggest to start with a half cup of vinegar before adding a quarter cup of it.  Taste if it's to your liking.
  11. Combine the pork, vegetables and sauce.  Serve with bagoong alamang.