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Kare-Kareng Pata ng Baboy
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| Kare-Kare, Kare-Kareng Pata ng Baboy Kare-Kareng Pata ng Baboy. This is the pork version of that popular Pinoy food kare-kare dish. The usual choice cut for pork kare-kare is the pork leg and hocks. Although the pork hocks are cheaper, there isn’t much meat on them. Personally I prefer the pork legs, aside from that thick gelatin like skins that is best for kare-kare, there is also plenty of the equally delectable muscle meat. The cooking method is the same as on all my previous kare-kare post using the commercially sold kare-kare mix. Ingredients: | |
| 1 1/2 kilo | pata ng baboy, pork leg, saw cut into 2” lengths |
| 3 medium size | eggplant, slice diagonally |
| 1 small | size banana bud, quartered and cut diagonaly |
| 1 bundle sitaw, cut into 2" long 1 bundle pechay | |
| 1/2 head | garlic, chopped |
| 2 large | size onion, chopped |
| 1 packet | Mama Sita Kare-kare mix |
| cooking oil | |
ginisang bagoong alamang
Cooking procedure:
In a large sauce pan put pork leg, add enough water to cover, bring to a boil. Lower heat and simmer for 1-2 hours or until tender, add more water as necessary. Remove all scum that rises to the surface. Remove from casserole, separate the pork and stock, set aside pork leg, using a sieve filter out scum from the broth and set aside. In same sauce pan, sauté garlic and onion, add in pork leg and stir cook for 2-3 minutes then pour in 4-6 cups of stock and simmer for another 3-5 minutes. Add kare-kare mix diluted in 1 cup of stock and the banana bud and simmer for 3-5 minutes and until sauce thickens, then add all the other vegetables. Cook for another 3-5 minutes or until vegetable are just cooked. Serve hot with ginisang bagoong alamang.
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