This is a recipe for Pork Kare Kare

Prep: 12 minutes Cook: 1 hour and 20 minutes Total: 1 hour and 32 minutes

Ingredients

• ▢4 lbs. pata pork hock
• ▢1 piece Knorr Pork Cube
• ▢3/4 cup peanut butter
• ▢2 bunches baby bok choy or pechay
• ▢12 pieces snake beans sitaw, cut into 2 inch pieces
• ▢2 pieces eggplant sliced
• ▢1/4 cup achiote atsuete seeds
• ▢5 cloves garlic crushed
• ▢1 piece onion minced
• ▢3 1/2 quarts water
• ▢3 tablespoons cooking oil
• ▢1 1/2 tablespoons cornstarch
• ▢1/4 teaspoon ground black pepper
• ▢1/2 teaspoon salt
• ▢1/2 cup bagoong alamang cooked

Instructions

• Combine 1/2 cup warm water and atsuete. Soak for 10 minutes.Extract the color from the seeds by stirring using a spoon. Filter the seeds out using a kitchen strainer, set the atsuete water aside, we will use it later.
• Boil 2 quarts water in a cooking pot. Add pata. Cover and continue to boil in medium heat for 20 minutes.
• Remove the boiled pata from the pot. Throw away the water used.
• Heat oil in a cooking pot.
• Saute garlic and onion once the oil is hot. Cook until onion starts to soften.
• Add boiled pork hocks (pata). Saute for 2 minutes.
• Pour 1 1/2 quart water. Let boil. Cover the pot and continue to cook between low to medium heat for 60 minutes or until the pata becomes tender. Add more water if needed.
• Add Knorr Pork Cube. Stir.
• Add peanut butter into the pot and pour atsuete water. Stir. Continue to cook in medium heat for 5 to 8 minutes.
• Combine 1/2 cup water with cornstarch. Stir until cornstarch completely dissolves. Pour mixture into the pot. Stir and continue to cook for 5 minutes or until the sauce thickens a bit.
• Season with ground black pepper and salt.
• Add sitaw and talong. Cover and cook for 5 minutes.
• Add bok choy. Cook for 2 minutes.
• Tranfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!