Crispy Kare-kare
By Bebs · foxyfolksy.com
2 hrs 30 minServes 4
Filipino braised pork shanks, deep-fried until crispy, served in a rich peanut and annatto sauce with vegetables.
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| prepHeat oil for deep frying | ||||||
| 2 pork shanks (about 1 pound each) | Boil pork shanks, 1–2 hrs until tender | Deep fry pork shanks until skin crispy | Assemble & serve with shrimp paste | |||
| 1 large onion, sliced | ||||||
| 2–3 cloves garlic, crushed | ||||||
| 1 teaspoon peppercorn | ||||||
| 1 tablespoon salt (or more) | ||||||
| water for boiling (enough to cover meat) | ||||||
| oil for deep frying | ||||||
| 2–3 tablespoons vegetable oil (for the vegetables) | Fry eggplant both sides until browned | Cook string beans, set aside | Sauté onion & garlic until soft | Add broth, annatto, peanut sauce & rice flour | Simmer until sauce thickens | |
| 1 eggplant, cut into slices | ||||||
| 1 bundle string beans, cut into 3-inch / 7 cm lengths | ||||||
| 1 small onion, chopped | ||||||
| 2 cloves garlic, minced | ||||||
| 120 ml peanut sauce or unsweetened peanut butter | ||||||
| 30 g glutinous rice flour | ||||||
| 480 ml pork broth | ||||||
| 1 teaspoon annatto powder | ||||||
| 2 tablespoons vegetable oil (for the aromatics) | ||||||
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