Kare Kare, Pork Hocks

Kare Kare, Pork Hocks
Kare Kare, Pork Hocks. This is my second kare kare recipe post cooked from scratch, without kare kare mix. It is actually the first cooked from scratch kare kare with peanut sauce, my Kasoy Kare Kare was cooked using kasoy sauce instead of peanut sauce. My Kare Kare, Pork Hocks is definitely is my first kare kare recipe post cooked using traditional cooking method.

I hope my Kare Kare, Pork Hocks will help or guide those who wants, or have to cook kare kare from scratch, using the traditional cooking method of an authentic kare kare. My Kare Kare, Pork Hocks would also be beneficial to all Pinoy who wanted to cook kare kare but do not have access to ready to cook kare kare mix. The recipe may be adapted for other meat type like beef or tripe.

Pork Kare Kare

Annatto or atsuete is used in kare kare for color, a good substitute is saffron, it is expensive but there are imitation saffron powder that could to the trick. Otherwise go to a Latin or Mexican food store if you are in US but most likely a Pinoyor Asian store should be somewhere in your neighborhood, that is if you are in US or the Middle East. If you are in Europe you may want to visit a Spanish, Portuguese or Turkish food store if a Pinoy or Asian food store is nowhere to be found. Do not try to use paprika or turmeric, both are spices that will give a different flavor to a dish.

A kare kare without bagoong alamang? Do not worry about it, most kare kare are now cooked seasoned to taste, this is done so because a lot of Pinoy or people do not really like the bagoong alamang. I myself most of the time ignore the bagoong alamang that are served on Pinoy restaurants, it is most likely served out from a bottle, it taste awful, not unless it was cooked or made from scratch on their own kitchen but most of the time it is not, that is even true with most large and popular Pinoy restaurant.

Kare Kare

For bagoong alamang? Try shrimp broth cubes, or mash 2 to 3 fillet of salted canned or bottled anchovy, the anchovy would do also a good substitute for the fish sauce if not available, remember these are included in your seasoning ingredients, it is not a side condiment.

Here is the recipe of my Kare Kare, Pork Hocks, cooked from scratch.

Ingredients:

1 to 2 kilos pork hocks
1/2 cup crunchy peanut butter spread
1/2 cup rice, toasted and coarsely ground or blitz
1-1 1/2 tbsp. annatto powder
1 bunch young corn, cut diagonally
2-3 medium size eggplant, sliced diagonally
1 small bundle string beans, trimmed, cut into 3” lengths
1 bundle pechay or bok choy, trimmed
1 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
1/2 cup fish sauce
1-1 1/2 tbsp. unsweetened ginisang bagoong alamang
salt and pepper

Cooking procedure:

Kare Kare, Pork Hocks - Cooking Procedure

In a medium to large sauce pan put in the pork hocks, add enough water to cover the hocks, bring to a boil and simmer for a few minutes until all scams are floating. Discard the first boiled water and rinse off the hocks of scam. Now put fresh water about 1 to 2 inches above the hocks or up to 2/3 full, add in the garlic and onion bring to a boil. Lower heat and simmer for 1 to 1/2 hours or until tender, add more water as necessary. Add in the young corn, the bagoong alamang, the toasted ground rice, the annatto powder dissolve in a 1/2 cup of warm water, fish sauce, half of the peanut butter spread. Then season with salt and pepper to taste, and continue to simmer for 15 to 20 minutes or until the liquid is reduced and thickened into a sauce consistency, stirring occasionally to prevent from burning.

Now add in the remaining peanut butter spread, the string beans and eggplant and continue to cook for 2 to 3 minutes, and then add the pechay. Cook for another 3 to 5 minutes or until the vegetable are just cooked. Serve hot with a lot of rice.

See other Kare Kare recipe;

Kasoy Kare Kare, Kare Kare in Cashew
Kare Kare
Marinara Seafood Mix Kare-Kare
Seafood Kare-Kare
Kare-Kare, Kare-Kareng Pata ng Baboy
Kare-Kare (Beef Tripe)
Kare-kare Buntot ng Baka

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