KARE KARENG PORK PATA Prep time: 30 minutes
Cooking time: 2 hours or more (to make the hocks tender)
Yields: 4 servings with steamed rice
2 lbs pork hocks/pata/shanks
salt and pepper
6 oz green beans or long beans (if available), ends removed and cut into 1 ½ inch length
1 large eggplant, stems removed and cut into angle about 1/3 inch thickness
1 medium size banana heart, outer layer removed. Just use soft white inner part. Ends cut off and heart is cut into 4 pcs.
6 oz pechay/bokchoy
¼ cup rice flour
a pinch of annatto powder
1 to ½ cups peanut butter
2 cups reserved pork broth
4 tbsp olive oil
1 large yellow onion, peeled and chopped
5 cloves garlic, minced
fish sauce
3 cups pork broth
Wash pork with cold water and bring a pot of water to a boil adding pork.
Cover and cook until tender, about 1½ hours or longer. Reserve the broth.
Meanwhile, bring a small pot of water to blanch the following vegetables.
Blanch green beans for 2 minutes.
Blanch eggplant for 2 minutes.
Blanch banana heart for 5 minutes.
Blanch pechay for 2 minutes.
Meanwhile, lets make the thickening sauce by –
Toasting rice flour for about 1 ½ minutes until fragrant. Stir constantly to prevent from burning.
Add annatto powder to the flour.
Add 2 cups of reserved broth.
Stir and dissolve flour.
Add peanut butter and dissolve well.
Set aside.
Let’s cook the kare kare –
Heat oil in a pot for a minute.
Saute onions for 2 minutes. Then add garlic and sauté for 30 seconds.
Add pork, season with fish sauce and ground pepper.
Add another 2 to 3 cups of reserved pork broth.
Bring to a boil.
Add thickening liquid.
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