"Kare-Kareng Patang Baboy"
Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.
Kare-kareng pata ng baboy. This is the pork version of that popular Pinoy food kare-kare dish. The usual choice cut for pork kare-kare is the pork leg and hocks. Although the pork hocks are cheaper, there isn’t much meat on them.The pork legs, aside from that thick gelatin like skins that is best for kare-kare, there is also plenty of the equally delectable muscle meat.
It is delicious to eat with bagoong. Once my mom cooked this food, I’m so excited to taste it because she does not cooked this always. It was so delicious co'z she adds some ingredients to make it so special.
Once you eat this food, I guarantee you that you never forget the first time you ate the Kare-Kareng Baboy.
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