Panlasang Swakpinoyph

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Kare-Kare (Pork) RecipeIngredients800 g pork hock2 tablespoons oil2-3 tablespoons annatto (achuete) powder¼ cup peanuts ...
17/01/2023

Kare-Kare (Pork) Recipe

Ingredients

800 g pork hock
2 tablespoons oil
2-3 tablespoons annatto (achuete) powder
¼ cup peanuts (roasted or raw), ground
1 large red onion, chopped
4 cloves garlic, minced
2 -3 cups pork broth
2 tablespoons creamy peanut butter
fish sauce, to taste
salt and pepper to taste
string beans (sitaw), sliced into 2-inch pieces
1-2 medium pieces eggplant, sliced into 2-inch pieces
bok choy (pechay)
bagoong, to serve

Instructions

Put pork hock in a large pot and fill it with water until level with the pork. Bring to boil over medium high heat until pork is tender. Take pork hock out and reserve the broth.

Heat a deep frying pan or sauce pan over medium heat, add oil and when oil is hot enough, add garlic and onion and cook until fragrant, add annatto powder and ground peanuts and cook for about a minute or two

Add pork broth, about 3 cups, season with fish sauce, bring to a boil then add cooked pork hock. Cover and let simmer for about 10 minutes.

Add peanut butter and stir, adjust consistency to your liking; add string beans and eggplant.

Cover again and cook for about 3 minutes, then add bok choy, cover and let simmer for just a minute. Taste and adjust seasoning if necessary.

Serve with rice and sauteed bagoong on the side

Pork Caldereta1 kilo pork ribs1/3 cup pineapple juice2 tablespoons soy sauce1 teaspoon black pepper2 medium potatoes, qu...
17/01/2023

Pork Caldereta

1 kilo pork ribs

1/3 cup pineapple juice

2 tablespoons soy sauce

1 teaspoon black pepper

2 medium potatoes, quartered

1 medium-sized onion, chopped

4 cloves of garlic, minced

1 small can of liver spread

1 tablespoon tomato paste

3 cups water (as needed)

1 tablespoon fish sauce

2 tablespoons banana ketchup

2 tablespoons peanut butter

1 medium bell pepper

2 pieces chili (optional)

oil (for searing)

1 tablespoon margarine or butter (optional)

DIRECTIONS

Prepare the pork ribs. Cut them into large chunks of serving pieces and place them in a bowl.
In the same bowl, add the pineapple juice, soy sauce and black pepper. Mix them using your hands to coat all the chunks with the marinade.
Marinate the pork ribs for at least 1 hour.
Heat some oil in a pan and fry the potatoes until cooked and light brown. Set aside.
In the same pan, melt some butter or margarine. Sauté the onion and garlic for a few seconds until light brown and aromatic.
Separate the pork from the marinade.
Sauté the pork ribs with the aromatics. When it starts to change in color, add the liver spread and tomato paste. Stir well until the meat is fully coated with the sauce.
Add some water and then cover the pan. Simmer the kaldereta for 40 to 45 minutes using low-medium heat until pork is fork-tender.
Add the sweet pickles, banana ketchup, fish sauce and peanut butter. Mix until well-combined. Add the bell pepper, fried potatoes and chillies. Stir well until well-incorporated.
Cook for another 3 to 4 minutes until the sauce is creamy and thick.
Transfer the pork caldereta to a serving plate and enjoy with a lot of hot steaming rice!

Ctto🥰

Address

Cabanatuan City
3100

Telephone

+639164512933

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