Saturday, February 4, 2012

Slow Cooked Pork Pata Kare Kare

Slow Cooked Pork Pata Kare Kare. 

1 Pack Mama Sita Kare Kare Sauce
Pork Pata
Lily's Peanut Butter
Pechay Tagalog
Eggplant or Talong
Half Clove Garlic
Shrimp Paste (spicy or not)

1. Prepare the slow cooker, put about 1 liter of water and put to high. 
2. In a separate pan, saute pork pata / or pork let cut into smaller bite size with Garlic. Once the Pork leg color turned to pale color, remove from pan and transfer to slow cooker. 
3. You may put some Aji no moto to taste, if you like. otherwise this can be skipped. 
After about 2 hours in the slow  cooker, check the pork leg with a fork if it has become tender. 
4. Prepare the Kare Kare Mix by dissolving the contents into a cup of stock from the boiling pata. 
5. Put the the mixture into the slow cooker, while stirring, make sure there are no lumps. 
6. Leave for another hour, then put the peanut butter. While stirring constantly again. 
7. When the sauce thickens, you may blanch the eggplant in hot water and put together with the Kare Kare. 
8. Once the Eggplant is cooked, put the Pechay Tagalog and simmer for another 5 minutes. 
9. You may simultaneously prepare for the bagoong. Saute the Bagoong in 1tbsp of chopped garlic. 
10. Serve with Hot Rice and its perfect! =)  

*Note that the Recipe may also be cooked in pan, no need for slow cooking if you have got not much time to spare. I chose to "slow cook" the Pork Leg because it gives more flavor, it tastes better and the meat is really tender. 

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