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