If you’re looking for another dish that’s perfect for the holiday occasion – a truly Filipino tradition; we have something for you that we wanted to share for the joyous celebration for the coming year.
Here’s how to cook Filipino recipe Kare-kare for the New Year celebration, Juan Manila Express style.
The origin of Kare-kare, also known as a variant of Philippine stew using peanut sauce, variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Old stories also say that it came from Pampanga.
Meat variants may introduce as replacement aside from beef. You may use goat’s meat, pork pata (pig’s leg), chicken or even seafoods to compliment this flavorful dish that historians say came way before the Spaniards set foot in the country. It is best paired with bagoong alamang (shrimp paste) dashed with chili and calamansi juice.
Today, Kare-kare has become a fixture in most Filipino occasions like town fiesta, weddings, birthdays, baptismal, and such to name a few. Popular restaurants (Barrio Fiesta, Max’s, Kamayan, Ihaw-Ihaw, Kalde-Kaldero at Kawa-Kawali) and even small restaurants and fast-foods have added this traditional dish in their menus.
Now let’s go to the wok.
Whether you prefer beef, chicken or any other meat, let’s do a Kare-kare Pork Pata this time. All you need is 1 kilo of sliced pork pata (4-6 pcs of regular cut); 2 onions (sliced thinly), 4-5 cloves of garlic (minced), 2 medium sized eggplant (cut in small halves); 1 medium sized banana heart (rounded sliced or diagonally); 2 bunches of pechay; 1 bunch of sitaw (string beans); 1 cup peanut butter; 1/4 cup salted peanuts (optional); achuete seeds (for coloring); bagoong alamang; salt (to taste); 2-3 tablespoon cooking oil and 3-4 cups water (for boiling and stock).
1. In a heavy saucepan, bring the pork pata into a boil until the meat is tender. This will take for about 1-2 hours.
2. Prepare the vegetables.
3. When the meat is tender, set it aside and bring on another pan for sauteing garlic and onions for a few seconds.
4. Bring back the meat into the pan while constantly mixing. Pour in the stock and boil for 10 minutes.
5. In a bowl, stir the peanut butter, salted peanuts (ground for extra thickness and flavor
) and achuete (powderized) with 1/2 cup of pork stock until it blends well. Pour in the mixture into the saucepan. 6. Add the vegetables and let it simmer. Do not over cook the vegetables.
7. Cook for 5-10 minutes until the sauce thickens.
8. Serve hot with bagoong alamang and newly cooked rice.
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It is said that no matter how perfect you cook Kare-kare, the discerning palate will always depend on how good and flavorful the paired bagoong alamang will be. As long it is just as good as your Kare-kare, homemade or branded bagoong alamang will always leave ‘magic’ in one’s mouth.
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