Kare-Kare has been a controversial Filipino dish before when someone voiced out their opinion about it and it was not well received by a lot of people. As much as that person did not favor Kare-Kare, a number of people went to defend it and even listed the many things as to why they love Kare-Kare.
If you are going to ask us, though, well, we think it is top tier. Yes, we love Kare-Kare and we think it did not deserve the unnecessary drag it got over the internet. Anyway, it does not really matter, because that did not affect our love for Kare-Kare. It still is a wonderful, must-try Filipino dish.
That being said, Kare-Kare is often served during special occassions, because it is indeed a special dish. It can also be served during casual eats, though, because it could make any regular, lovely day even lovelier than it is.
If you are not familiar with Kare-Kare, then let us tell you what it is. Kare-Kare is a popular dish in the Philippines; it is a Filipino stew that has rich and thick peanut-based sauce and its traditional recipe has ox tail for its protein while string beans, eggplant, bok choy, as well as banana blossoms are its vegetable components.
However, through the years, Filipinos have made different versions of it such as Beef Kare-Kare, Seafood Kare-Kare, Pata Kare-Kare, and many more. Ours? We make ours extra special by adding some crispy pork cuts into it. We just really enjoy that extra crunch we get to have in our dish, hence ours being called Crispy Kare-Kare.
If you also want to get a taste of our Crispy Kare-Kare, then ready your kitchen, your supplies,and your utensils, because here we have a Crispy Kare-Kare Recipe Video for you! Enjoy!
AuthorwhattoeatphCook annatto seeds and strain it afterwards. Followed by cooking puso ng saging (banana blossoms).
Bring a fair amount of water to a boil and cook pechay and green beans into it.
Saute' the eggplants and fry the pork belly until crispy then sliced it into desired size.
Saute' garlic and onion, then add the pork broth to the mix, Add pepper, salt, fish paste (bagoong alamang) and the mixture from the annatto seeds.
Add the peanut butter, followed by the rice flour, diluted in water. Garnish the veggies on top as well as the crispy pork belly.
Serve hot in a bowl and enjoy!
Ingredients
Directions
Cook annatto seeds and strain it afterwards. Followed by cooking puso ng saging (banana blossoms).
Bring a fair amount of water to a boil and cook pechay and green beans into it.
Saute' the eggplants and fry the pork belly until crispy then sliced it into desired size.
Saute' garlic and onion, then add the pork broth to the mix, Add pepper, salt, fish paste (bagoong alamang) and the mixture from the annatto seeds.
Add the peanut butter, followed by the rice flour, diluted in water. Garnish the veggies on top as well as the crispy pork belly.
Serve hot in a bowl and enjoy!
