1kg Bagnet slices
2 tsp. Anatto powder dissolved in 1 tbsp. Oil
6 cloves garlic, minced
1 Onion, chopped
1 cup unsweetened Peanut butter or minced peanuts
1/2 cup toasted Rice flour dissolved in 3/4 cup water
Oil for sautéing
Salt & pepper to taste
5 cups Pork broth
1 pc Eggplant
Sitaw or green beans
1) Pre-heat the oil in a pan and sauté the garlic, onion (save 1/2 portion of garlic &onion for the veggies later). Add the pork broth and let it boil.
2) Add peanut butter and wait till the peanut butter is dissolved in broth, let it boil. Then add the annato oil. Mix it well.
3) Add the toasted glutinous rice flour dissolved in water. Stir continously while adding the glutinous flour mixture. Mix it well (you may use more peanut butter if you like for creamier sauce). Season with salt according to taste. Bring to boil and wait till the sauce thickens. Then remove from the heat.
4) Heat up a few tablespoon of oil in a pan. Sauté the remaining garlic and onion then add the eggplant/aubergine till about half cooked. Then add the string beans and patchay till it’s cooked but still crunchy. Season with salt and pepper and ginisa mix (optional). Set aside.
5) Serve the kare-kare sauce in a bowl, then add the bagnet slices and vegetables as toppings. It’s up to you if you want to add the vegetable straight in the pan of kare-kare.
6) Best served with bagoong alamang. Enjoy!