Crispy Kare-Kare Recipe

INGREDIENTS:

For Crispy Pata:

• 2 pork shank about 400-500g each
• 1 big onion, sliced
• 2-3 cloves garlic, crushed
• 1 tsp peppercorn
• 1 Tbsp salt (or more)
• water for boiling, enough to cover meat
• oil fro deep frying

For Kare-Kare Sauce:

• 4-5 Tbsp. vegetable oil
• 1 small onion, chopped
• 2 clove garlic, minced
• ½ peanut sauce or peanut butter
• ¼ cup glutenous rice flour
• 2 cups of the pork broth
• 1 tsp annatto powder
• 1 eggplant, cut into slices
• 1 bundle of string beans, cut into 3-inch length

INSTRUCTIONS:

1. Put all ingredients for the crispy pata (pork shank), except oil, in a pot and boil under medium-high heat for 1-2 hours or until meat is tender. Remove the meat from the broth and let the excess liquids drain out. Deep fry pork shanks in hot oil until skin get crispy.
2. While waiting for the pork shanks to get done, prepare the sauce. In a sauce pan, heat oil in medium heat. Once oil is hot, add the eggplants and cook both sides until a bit brown, remove eggplants and cook the string beans next. Set them aside. Alternatively, the vegetables can also be boiled or added later when the sauce starts to thickens.
3. In the same pan, saute garlic and onion with the remaining oil just until they are soft.
4. Add 2 cups of the broth or stock and the annatto powder. Mix in the peanut sauce or peanut butter and the rice paste or flour and let it simmer until the sauce thickens. Remove from heat.
5. Assemble and serve with shrimp paste on the side. Perfect with steaming hot rice.

Notes:

1. Do not use peanut butter that is sweet or too sweet. You can also grind your own roasted peanuts with a food processor. 
2. You can also roast and grind your own sticky or glutenous rice to make the rice flour. Or just substituted with cornstarch dissolved in water.

Source: Foxy Folksy