Kasoy Kare Kare, Pork Hocks

Kasoy Kare Kare, Pork Hocks
Kasoy Kare Kare, Pork Hocks. I just found out that I still have one bottle of the cashew spread that I brought home from Australia. To make the best out of it I decided to make another Kasoy Kare Kare. This time, I decided to use pork pata/hocks. My Kasoy Kare Kare, Pork Hocks is basically similar to my Kare Kare, Pork Hocks, cooked from scratch, no kare kare mix.

Kasoy Kare Kare, Pork Hocks Dish

Ingredients are similar to my Kasoy Kare Kare, the only difference is that I used pork hocks instead of the oxtail, all other ingredients are the same or similar.

I have not seen any cashew spread in Manila, if any of our readers know where to buy cashew spread in Manila, please share to us. I have not tried using local cashew nut but it is worth trying. Only two things, use unsalted toasted cashew nut instead, I also have not found t roasted cashew not in Manila, the toasted cashew should be ground smooth.

Kasoy Kare Kare, Pork Hocks Recipe

Here is the recipe of my Kasoy Kare Kare, Pork Hocks.

Ingredients:

1 to 2 kilos pork hocks
1 325 gram bottle cashew spread
1/2 cup whole roasted cashew nuts
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:

Kasoy 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 cashew 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 cashew 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 bagoong alamang and with a lot of rice.
  

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