Pata Kare-Kare
Main Dishes • Pan-Asian
Description
Curry sauce can be bought or made from scratch: sauté 100 grams of chopped onion in five tablespoons of vegetable oil, add 200 grams of chopped tomatoes (which should release their juices), incorporate grated ginger and 100 grams of curry paste, and simmer until it reaches a thick, porridge-like consistency for about two hours.
Ingredients
- Star anise 1 piece
- Pork Skewers 15 oz
- Barbecue sauce 0 oz
- Ginger 0 oz
- Passata Tomato Sauce 0 oz
- Peanut Sprouts 0 oz
- Pak choi salad 0 oz
- Vegetable Oil ½ spoons
- Onion 0 oz
- 9% Vinegar 0 fl oz
- Garlic 1 head
- Salt to taste
Step-by-Step Guide
Step 1
Pour one and a half liters of water over the shank, add ginger and vinegar, and boil for about forty-five minutes. Add salt at the very end.
Step 2
Sauté a whole head of garlic in vegetable oil. Then cook finely chopped onion until golden brown. Mix in curry sauce, tomato sauce, and star anise. Add the shank and cook for twenty minutes over low heat. Stir in crushed peanuts and bok choy, and after a couple of minutes, remove from heat.
Step 3
Serve with flatbreads, fried garlic, and optionally with cilantro and red onion.
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