Pork Kare Kare Recipe
This is a recipe for Pork Kare Kare
Prep Time12 mins
Cook Time1 hr 20 mins
Total Time1 hr 32 mins
- 4 lbs. pata pork hock
- 1 piece Knorr Pork Cube
- 3/4 cup peanut butter
- 2 bunches baby bok choy or pechay
- 12 pieces snake beans sitaw, cut into 2 inch pieces
- 2 pieces eggplant sliced
- 1/4 cup achiote atsuete seeds
- 5 cloves garlic crushed
- 1 piece onion minced
- 3 1/2 quarts water
- 3 tablespoons cooking oil
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup bagoong alamang cooked
Combine 1/2 cup warm water and atsuete. Soak for 10 minutes.Extract the color from the seeds by stirring using a spoon. Filter the seeds out using a kitchen strainer, set the atsuete water aside, we will use it later.
Boil 2 quarts water in a cooking pot. Add pata. Cover and continue to boil in medium heat for 20 minutes.
Remove the boiled pata from the pot. Throw away the water used.
Heat oil in a cooking pot.
Saute garlic and onion once the oil is hot. Cook until onion starts to soften.
Add boiled pork hocks (pata). Saute for 2 minutes.
Pour 1 1/2 quart water. Let boil. Cover the pot and continue to cook between low to medium heat for 60 minutes or until the pata becomes tender. Add more water if needed.
Add Knorr Pork Cube. Stir.
Add peanut butter into the pot and pour atsuete water. Stir. Continue to cook in medium heat for 5 to 8 minutes.
Combine 1/2 cup water with cornstarch. Stir until cornstarch completely dissolves. Pour mixture into the pot. Stir and continue to cook for 5 minutes or until the sauce thickens a bit.
Season with ground black pepper and salt.
Add sitaw and talong. Cover and cook for 5 minutes.
Add bok choy. Cook for 2 minutes.
Tranfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!
Serving: 6g | Calories: 1362kcal | Carbohydrates: 30g | Protein: 100g | Fat: 93g | Saturated Fat: 29g | Cholesterol: 329mg | Sodium: 1479mg | Potassium: 2483mg | Fiber: 10g | Sugar: 13g | Vitamin A: 277.8% | Vitamin C: 184.9% | Calcium: 46.8% | Iron: 54.9%