The other day I posted a recipe for Sinigang na Sugpo( Prawns) as dictated by our cook here in Amoingon, Boac Marindque( Chateau Du Mer). Today at my request she went to the Boac public market very early so she can purchase pata ( pork hock, shank and feet). It cost her 150 pesos per kilo. Along with the pata she was able to purchase chicken ( 90/kilo), shrimps (400/kilo) and a fish called Mabilog at 250 pesos per kilo. I really do not know the English name of mabilog but I believe it belongs to the sea perch specie. If you know the English name, let me know. There are several variations and recipe for kare kare. But the following is the version of our cook. To make the pork very tender she use our pressure cooker. The shrimp paste I use is Barrio Fiesta which is not too salty and has no fishy smell. I will not eat any other brand of bagoong.
Ingredients
2 lbs. Pork shank (pata), cut into 2 inch thick pieces
1 1/2 cups crushed peanuts
1/2 cup peanut butter
2 medium Chinese eggplant, sliced
2 tablespoons fish sauce
10 pieces of Okra
1 1/2 cups string beans, cut in 3 inches length
1 medium onion, diced
5 cloves garlic, crushed
1 tablespoon annatto powder for coloring
3 tablespoons cooking oil
1/2 teaspoon ground black pepper
2 cups water
salt
1/4 cup shrimp paste (bagoong)My favorite brand is Barrio Fiesta
Cooking Procedure
1.Pour 2 quarts of water in a cooking pot or a pressure cooker along with pork shanks, hock and feet and a little salt. Let it boil( 10 to 15 minutes.
2.Remove the pork from the cooking pot. Set aside. In a clean cooking pot, heat oil. Saute the garlic and onion. Add the ground black pepper. Stir. Add the pork. Cook for 2 minutes.
3.Put-in the fish sauce, crushed peanut, peanut butter, and annato powder. Stir.
4. Pour-in the water. Bring to a boil. When the texture thickens, add the eggplant and okra. Cook for 5 minutes. Put-in the string beans. Cook for 3 minutes.
5.Transfer to a serving bowl. Serve with shrimp paste and steam rice.
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