Crispy Pork Kare-Kare Recipe
This is a variation of the all time Pinoy favorite, the kare-kare dish. This is a creative version of the pork pata kare-kare where the pork pata or pork hocks are cooked first as a crispy pata.
Ingredients
- 800-1000 grams Pork Belly
- 1 large Onions Chopped
- 4 cloves Garlic Minced
- 50 grams Peanuts Crushed
- 5 tbsp Peanuts Butter Smooth No Sugar
- 7 grams Annato Powder or 4 tablespoon Annato oil
- 2 Aubergine Cubed & Fried
- 120 grams Green peas Tailed & Halved
- 900 ml Water
- 100 ml Water
- 3 tbsp Shrimp Paste (BAGOONG) Ready sautéed
- 180 Mushrooms Chopped
- 1 tbsp Salt
- 1 tsp Ground Pepper
- Oil For Deep Frying
Instructions
- In a large pot, boil some water and add cook the pork belly for 40 minutes. Take it out of the boiling water, drain and leave it on the side for later.
- For the peanut sauce, mix annato/aschuete powder with 100ml water, mix it all together until it incorporates with the water and set it aside for later. Skip this step if you are using annato oil and go to the next step.
- Add some oil (or annato/aschuete oil) into a pot and saute your onions until it turns translucent. Add garlic, cook for a minute and then add some water into the pot. Bring it to boil on high heat, once boiled turn it down to medium heat, add your annato powder & water mixture and add peanut butter. Mix them all until the peanut butter is melted, turn the heat to low. Add salt and ground pepper. Simmer for another 10 minutes.
- Steam your green beans, mushrooms and pak choi until cooked and set aside for later.
- Taste your peanut sauce, add more salt if required but don’t forget that you will have some salted shrimp paste to complement the finish dish later. Turn the heat off your peanut sauce.
- In a large pot or if you have a deep fryer, add some oil and heat it before frying the pork. When frying be careful as it may spit! Cook the pork until crispy and golden. Set side until all the pork is deep fried.
- When serving, add some peanut sauce in a bowl, carefully add some pak choi, fried aubergine, mushrooms, green beans and crispy pork on top. Garnish with crushed peanut and add a teaspoon of shrimp paste on the side.