One day while at the grocery store, I was thinking on what to cook for lunch. While walking through the aisles, I spotted this Mama Sita’s Kare-kare sauce:
I figured that this appears to be interesting as it is already a ready-made sauce as compared to the normal Mama Sita’s Kare-kare mix which is in powdered form. This was worth a try.
What is good with this is you can have a special dish on an ordinary day.
What is Kare-kare?
Kare-kare is a Filipino stew complemented by a thick peanut sauce. It is normally made of meat such as oxtail, pork hocks, calf feet, pork legs, veal and occasionally offal. Kare-kare can also be prepared with seafood (prawns, squid and mussels) or vegetables. Vegetables, which include eggplant, Chinese cabbage, green beans and okra are added, usually equal to or greater than the amount of meats. The stew is seasoned with toasted peanuts or peanut butter, onions and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice.
It is often eaten with bagoong (shrimp paste), sometimes seasoned with chili. Traditionally, it is considered a fiesta (feast) dish and normally is on the menu of Filipino restaurants.
According to the packaging, you will need 500g of meat for every 120g pouch. The recipe in the packaging calls for oxtail meat but I decided to use pork shoulder instead. I just doubled the recipe ingredients to feed everyone at home.
Ingredients:
- 1 kilo pork shoulder, cut into serving pieces
- 2 pouches Mama Sita’s Kare-kare sauce (120g/pouch)
- 200g Sitaw (long green beans), cut into 2″ lengths
- 200g Eggplant, cut diagonally about 1/4″ thick, pan fried (approx. 4 pcs)
- 200g Pechay (bok choy), sliced
Instructions:
- Boil pork shoulder in water and simmer until tender, leaving about 4 cups (1L) of broth.
- Stir in the Mama SIta’s Kare-kare sauce and mix well.
- Add in the sitaw and cook for 5 minutes.
- Add the other vegetables and cook for a minute or until all the vegetables are done.
- Serve with bagoong and rice.
Kare-kare
Ingredients
- 1 kilo pork shoulder (kasim) cut into serving pieces
- 2 pouches Mama Sita’s Kare-kare sauce (120g/pouch)
- 200 grams Sitaw (long green beans) cut into 2″ lengths
- 200 grams Eggplant cut diagonally about 1/4″ thick, pan fried (approx. 4 pcs)
- 200 grams Pechay (bok choy) sliced
Instructions
- Boil pork shoulder in water and simmer until tender, leaving about 4 cups (1L) of broth.
- Stir in the Mama SIta’s Kare-kare sauce and mix well.
- Add in the sitaw and cook for 5 minutes.
- Add the other vegetables and cook for a minute or until all the vegetables are done.
- Serve with bagoong and rice.
