How to cook extra tender kare-kare using pork pata.
Recipe:
3 lbs. pork leg, sliced into serving pieces
5 cloves garlic, crushed and chopped
1 yellow onion, chopped
2 Chinese eggplants, sliced
1 bunch baby bok choy
20 oz. banana blossoms
15 string beans, cut into 2-inch pieces
½ cup peanut butter
2 teaspoons beef powder
1 ½ teaspoons annatto powder
1 ½ teaspoon turmeric powder
2 quarts water
1 tablespoon cornstarch
8 grams Maggi Magic Sarap
3 tablespoon cooking oil
Boil pata in 1 quart of water for 10 minutes. Let it cool down. Discard the water and wash the pata thoroughly. Set it aside.
Heat cooking oil in a wok. Sauté the garlic and onion until the latter softens.
Add the boiled pata. Sauté for 30 seconds and then pour the remaining water. Cover and let it boil.
Add the beef powder, annatto powder, and turmeric powder. Stir. Cover and simmer until the pork pata tenderizes completely. Note: Add water as needed.
Stir-in the peanut butter.
Season with Maggi Magic Sarap and thicken by adding the slurry. Note: Make the slurry by combining 1 tablespoon of cornstarch with 3 tablespoons of water.
Add the eggplant, string beans, and banana blossoms. Cook for 5 minutes.
Add the baby bok choy. Cook for 2 minutes.
Transfer to a serving bowl. Serve with bagoong alamang (shrimp paste).
Share and enjoy!
