6PataPork Hock slices ( about 3 lbs, 1 - 1 ½ inch thick)
1teaspoonsea salt
1teaspoonwhole peppercorns
3bay leaves
1onionhalved
Waterenough to cover the meat by at least 1 inch... 8-10 cups
*Place all the above ingredients in a large pot. Bring to a boil and simmer until the meat is tender. Transfer the meat to a plate and strain the liquid and discard aromatics. You’ll need 4 ¼ cups of broth for the Kare-Kare (reserve 4 cups for the stew and ¼ for the annatto powder).
To make the stew:
3tablespoonscooking oil
1small onionfinely chopped
4garlic clovesfinely chopped
1tablespoonregular shrimp paste
2teaspoonsannatto powderatsuete
¼cupof the reserved pork brothmix with annatto powder
4cupsreserved pork broth
1cupsmooth peanut butter *(see notes)
2tablespoonsrice flourtoasted ** (see notes)
½lbstring beanscut in half
½lbbok choyseparated into individual stalks
1Asian eggplantsliced diagonally into ½ inch slices
Sauteed shrimp pasteto serve alongside Kare Kare
Instructions
Heat oil in a large pot and add the onions. Stir until translucent. Add garlic and the precooked pata (pork hocks). Saute for a minute before adding the shrimp paste.
In a small bowl, mix the annatto powder with ¼ cup of reserved broth. Pour over the pata together with the remaining 4 cups of broth.
Cover and bring to a boil then add peanut butter. Lower the heat and stir in toasted rice flour. Mix well and simmer for 3 minutes (low heat). Taste and sprinkle 1- 2 teaspoons sugar (only if using unsweetened peanut butter).
Stir in the vegetables, beginning with the ones that take longer to cook. Eggplants and string beans first then after 2 minutes add the bok choy. Cover for another minute. Done!
Serve with more sauteed shrimp paste on the side.
Notes
*If using natural peanut butter (without any additives), you’ll need to add a teaspoon or two of sugar.**How to toast rice flour : Place the rice flour in a dry pan (no oil) and cook on medium heat for a few minutes or until it’s lightly browned.