Apologies for taking so long to upload the next video, but here I am, back with one of my ultimate favourite dishes Kare Kare. Who wouldv'e thought meat and peanut butter sauce would go so well?!
This dish definitely gets me weak in the knees - guaranteed! The soft, melt in your mouth oxtail is so irresistible washed down with the beefy, peanutty and creamy sauce. Best eaten with fresh plain rice to soak up the moreish sauce. It does take a bit more time to make but definitely worth the effort! Make sure to also go all the way and include all the naughty toppings ;)
1kg of ox tail
half a bulb of garlic
1/2 jar of peanut butter
800ml beef stock
1/2 cup of toasted ground rice
annatto powder (optional)
500g belly pork strips optional
salt and pepper
3 cups of groundnut oil
In a pressure cooker, add the oxtail, pinch of salt and pepper and 300ml of water. Cook for 10-15 mins until it starts whistling. When cooked, set the meat aside and retain the stock.
In another pot sauté the garlic and onions. When the onions are soft add the beef stock, peanut butter and ground toasted rice. Once the peanut butter has melted add the oxtail and stock it was cooked in and cook for a further 15 minutes.
Finely chop some garlic. Warm up the groundnut oil in a separate pan and add the garlic. Fry and strain in kitchen towel when golden brown. Season the strips of belly pork and deep fry into the cooking oil. Take out and strain once the skin is golden and crispy.
Check on the kae kare, stir and taste. At this point I like to stir in 1-2 tsps of sugar to bring out the peanuty flavour - trust me it works! Slice the aubergine and pak choy and add into the kare kare pot then continue to cook for 5 minutes.
Slice the belly pork into bite size pieces. Blitz the fried garlic and peanuts and set aside.
Serve the kare kare into a bowl of your fancy, add the pork and sprinkle the garlicky peanuts. Eat with fresh plain rice. Enjoy!