When it comes to the traditional Kare-Kare recipe, oxtail is originally the meat ingredient introduced to complete this type of Filipino dish. However, as an alternative, Millie used a combination of seafood and a standard meat for her Kare-Kare. To make her delicious Pork and Shrimp Kare-Kare recipe, the pork and shrimp are first cooked separately to ensure they are both cooked properly and retain their flavors. The pork is usually boiled until tender, while the shrimp are sautéed in garlic and onions to bring out its natural sweetness.
After the meats are cooked, they are added to the peanut sauce and various vegetables, such as eggplants, bok choy, and string beans. The sauce is then simmered until it thickens and becomes creamy, infusing all ingredients with its rich and nutty flavor.
One of the key ingredients in Pork and Shrimp Kare-Kare is the bagoong or shrimp paste. This salty and pungent condiment adds a depth of flavor to the dish and balances out the sweetness of the peanut sauce. The bagoong is usually served on the side, allowing diners to add as much or as little as they like to their individual portions.
Overall, Millie’s Pork and Shrimp Kare-Kare recipe is a delicious and satisfying dish that will surely please anyone who loves the flavors of Filipino cuisine. Whether served as a main course or as part of a larger spread, Pork and Shrimp Kare-Kare is an excellent addition to any special occasion or celebration.
Ingredients: 6-8 servings
1 lb pork belly, cut into bite-sized pieces
1/2 lb shrimp, peeled and deveined
1 eggplant, cut into wedges
1 bunch of bok choy, trimmed and halved
1/2 lb string beans, trimmed and cut into 2-inch pieces
1 medium size onion, chopped
4 cloves of garlic, minced
2 tbsp annatto seeds
1 cup peanut butter
4 cups water
1/4 cup fish sauce
1/4 cup shrimp paste (bagoong)
2 tbsp vegetable oil
Cooking Instructions:
In a large pot, boil the pork belly in 4 cups of water until tender. Drain and set aside.
In a separate pan, sauté the shrimp in 1 tbsp of oil until pink. Remove from the pan and set aside.
In the same pan, sauté the garlic and onion until softened.
Add the annatto seeds and cook for a minute, stirring constantly, until the oil turns orange.
Remove the annatto seeds and discard.
Add the peanut butter and 3 cups of water to the pot and stir until the peanut butter is fully dissolved.
Add the pork belly, shrimp, eggplant, bok choy, and string beans to the pot.
Bring the mixture to a boil and then reduce the heat to low. Simmer for 10-15 minutes, or until the vegetables are tender.
Season with fish sauce to taste. Serve hot with shrimp paste and steamed rice on the side.
Enjoy your homemade, delicious Pork and Shrimp Kare-Kare!
