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.
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.