Pork Kare-Kare

One of the most complicated dish known in filipino cuisine is Kare-Kare or Philippine stew. The dish may be hard to cook however it has an outstanding taste due to the uniqueness of the peanut flavor of the soup. The oxtail, pork hocks, pig feet or calves feet are usually the meat used in this recipe. Somehow a few pieces of pork chops may be a substitute for this dish.

Ingredients:

4 pcs pork chop, cut into halves
1 tbsp Annato powder (atsuete)
1 medium onion, minced
4 cloves garlic, minced
1 bundle string beans, cut into 3" length
2 pcs eggplant, cut into 12 pieces
1 bundle pechay (bokchoy)
4 c stock
6 tbsp peanut butter
2 tbsp rice flour
Bagoong or Shrimp paste
cooking oil for sautèing
salt and pepper to taste

Procedure:

1. Boil the pork chops until soft. Reserve the broth and set aside.
2. Saute the garlic and onion and add the Annato powder. Stir well. Add the stock and bring to a boil. Simmer for 3 minutes. Put the pork chops and simmer again for 5 minutes.
3. Add the string beans and eggplant, simmer until half cooked.
4. Put the peanut butter and rice flour. Stir well until thickened then add the Pechay. Season with salt and pepper to taste. Simmer until done. Remove from heat.
5. Serve with Bagoong or Shrimp paste. Enjoy!