Friday, December 30, 2011 , , ,

Crunchy Kare-Kare

IMG_3133


INGREDIENTS

pork, cubes
string beans
pechay
peanut butter
atchuette (annato) seeds
pork or beef broth
onions, chopped
garlic, chopped
toasted malagkit rice
fish sauce
sugar
salt and pepper

COOKING INSTRUCTIONS

1. Heat atsuette seeds in oil until it turns red, then drain and discard the seeds
2. Saute onions and garlic
3. Add broth and wait for it to boil
4. Whisk the peanut butter in until smooth
5. Add toasted malagkit rice until sauce is thick
6. Season with fish sauce, sugar, salt and pepper
7. Add the vegetables until half cooked
8. On a separate deep pan, heat oil until really hot and deep dry the pork cubes. Drain on paper towels.
9. Place the fried pork on a platter and pour the sauce on top of it

I absolutely love Kare-Kare, but I loved it even more because of this. I love how the pork is crunchy with every bite and I love how it melts when you eat it with the sauce. I can't have bagoong because it's made of shrimps, but everyone else eats it with bagoong. You can add more vegetables to this dish, if you want. You can have eggplant, puso ng saging and so many others, but I choose only the vegetables that I eat. I don't like picking into the bowl and choosing only what I want to eat, so I only included vegetables that I know I like.

Unfortunately, I did not have malagkit rice when I did this so the sauce is not so sticky and thick. Still, I don't really care because it's still very good. Next time I'll make sure to cook it with malagkit rice, just to see what it can really do.

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