Sweet-Style Kare-Kare

I like my kare-kare sweet para swak with bagoong and I hate it with tuwalya or buntot or pata.


My recipe is quite easy to follow and here it is! :p

Step 1
Boil 1/2 kilo of pork (sinigang cut) in 4 cups water until meat is tender.

Steps 2- 4
While waiting for the pork to cook, prepare the rest of the ingredients:
1 packet of Mama Sita’s Kare-Kare Mix
4-5 tablespoons of Dalupan Peanut Butter (creamy)
5 cloves of garlic, minced
1 red onion, chopped finely
5 sitaw, sliced into 2-inch pieces, blanched
1 head pechay, blanched
2 eggplants, sliced lengthwise and fried
1 banana heart, sliced into 2 inch pieces
bagoong alamang


Step 5
Sauté garlic and onions. Add boiled pork when garlic is almost golden brown and onions are a bit wilted. Very lightly brown the pork.

Step 6
Mix the Mama Sita’s Kare-kare mix with half a cup of water. Mix well. Make sure there are no lumps. Combine mixture with the pork broth and add the banana heart, pork with garlic and onions. Simmer to a boil.

Step 7
Add the special ingredient… Dalupan Peanut Butter. It’s, without a doubt, the best homemade peanut butter I have ever tasted. In fact, it is the best local peanut butter I’ve ever had! Dalupan Peanut Butter is Bulacan-made. They have the creamy and the crunchy kind. Use creamy for this recipe. Mix well.

Step 8
Plate it. This is the good thing about not tossing all the vegetables in the sauce to cook. Blanching the veggies (pechay and sitaw) makes them pretty and green. Just a tip: put a pinch of sugar in the water when you blanch the veggies to make it really green.


Serve the kare-kare with bagoong alamang. Needless to say, this should be eaten with rice.

Ice cold Coke on the side, optional.


// listening to the traffic in 24th St., BGC


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