The marriage of kare-kare and crispy pork, two of the most yummiest foods in the Philippines.
Ingredients:
2 tablespoons oil
1/2 tablespoons annatto (achuete) seeds
1 medium red onions, chopped
3 cloves garlic, minced
2 1/2 cups pork broth
1/4 cup plus 2 tablespoons creamy peanut butter
2 to 3 tablespoons ground glutinous (malagkit) rice, toasted
2 tablespoons fish sauce
1 tablespoon sugar
salt and pepper to taste
1 bundle of string beans
2 bundles of pechay
4-5 pcs of eggplant, sliced
Fried Pork Cubes or Liempo or Lechon Kawali or Crispy Pata
Procedure:
Heat oil in a medium saucepan until very hot. Add annatto seeds and turn off fire. Stir until oil becomes red. Strain seeds and pour oil back to the pan. Add onions and sauté over medium heat until translucent. Add garlic and sauté until fragrant.Add broth and bring to a boil, then simmer. Whisk peanut butter until sauce becomes smooth. Add ground malagkit rice and whisk until thick. Season with fish sauce, sugar, salt, and pepper. Mix well and cook for another 5 minutes.
Blanched vegetables and string beans. Set aside.
Fry eggplant until cooked.
Place kare-kare sauce and vegetables on a serving platter. Arrange pork on top. Serve with bagoong.
