KARE KARENG PATA
Prep time: 30 minutes
Cooking time: 2 hours including tenderizing the pork
Serves: 4 with steamed rice
1/4 cup rice flour
1 tsp annato powder
1 cup Chunky Peanut butter
1 onion, peeled and chopped
5 cloves garlic, minced
2 to 3 lbs of pork hamhock
1 lb green beans
1 large eggplant
1 banana heart
1 lb pechay
Boil pork for 1 1/2 hours or longer until soft.
Blanch vegetables – green beans, eggplant, banana heart and bokchoy
Pre heat oil and saute onions and garlic.
Add cooked pork and season with fish sauce and ground pepper.
Add 2 cups reserved broth.
Cook for 3 minutes.
Add peanut butter sauce.
Bring to a boil.
Add blanched vegetables.
Serve hot and with steamed rice and bagoong.
for the sauce:
Toast rice flour until brown and fragrant. (2 minutes over medium heat)
Season with annato powder ( 1 tsp)
Combine reserve broth (2 cups) and flour until dissolved.
Add peanut butter. (1 cup Chunky Peanut Butter)
Boil until well combined. Set aside.