This version of kare-kare is a variation of the original recipe that make use of the oxtail. This recipe I have here consists of pork hocks or pork pata as the main ingredient and of course the usual vegetables that are mixed in the dish. And this recipe does not use peanut butter which some people don’t like because of the slightly sweet taste when you mixed it in the dish.
But instead of using peanut butter, as in the authentic oxtail kare-kare, this recipe I have here is using ground peanuts and ground rice. To make it more appetizing, I suggest toasting the rice on an empty heated skillet for a few minutes before grinding. Don’t forget the shrimp paste or bagoong alamang when serving kare-kare because it is not complete if you omit it.
- 1 kilo pork pata (pork hocks), cut into 1½ inch thick
- enough water to cover meat
- 2 eggplants,
- 1 bunch sitaw (yard-long stringbeans)
- 1 bunch pechay
- cooking oil
- 1 head garlic, minced
- 1 onion, chopped
- 1 onion, quartered
- ½ cup annato (atchuete) seeds steeped in half a cup of water
- ½ cup toasted peanuts
- ½ cup ground rice
- salt to taste or patis (fish sauce)
- Boil pork pata in water until the scum floats. Remove the scum and put the quartered onion. Boil until tender.
- Cut eggplants into serving pieces and the sitaw into 3-inch long pieces. Parboil both vegetables and the pechay in salted water, strain and set aside.
- Saute garlic and onions in oil in a preheated pan. Stir cook for at least 3 minutes. Then place into the pot of boiled pork pata. Mix well.
- Strain atchuete from the water it was steeped in. Discard the seeds. Add the atchuete water in the pot. You will notice that the color of the broth will turn to orange.
- Keep boiling and add ground peanuts and rice. Add patis or salt to taste.
- Add the parboiled vegetables. Bring to a boil for about 10 minutes.
- You can also serve this dish with ginisang bagoong or sauteed shrimp paste.