Filemon “Fil” Lapuz Jr.
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Kampangan’s Pork Kare-Kare

<span-key>5</span-key><span-value>string beans (or more if you’d like)</span-value><span-key>3</span-key><span-value>stalks of pechay</span-value><span-key>¼</span-key><span-value>slice of squash, sliced</span-value><span-key>2</span-key><span-value>eggplants, sliced</span-value><span-key>3</span-key><span-value>garlic cloves, chopped</span-value><span-key>1</span-key><span-value>onion, chopped</span-value><span-key>½ cup</span-key><span-value>peanut butter</span-value><span-key>1 lb</span-key><span-value>lean pork, sliced</span-value><span-key>½ pack</span-key><span-value>peanut sauce mix</span-value><span-key>1 tbsp</span-key><span-value>fish sauce</span-value><span-key>1 pinch</span-key><span-value>seasoning</span-value>




Chop and slice all veggies: string beans, pechay, squash, eggplant.
Put them in a casserole and let it boil for a few minutes to partially cook them. Set aside to cool.
Sauté garlic and onion in oil, then add peanut butter and stir.
Add the sliced pork and stir.
Add 3 cups of water. Let boil for 30 minutes until the pork is tender.
Once the pork is tender, add the peanut sauce mix and stir, then let it boil for 2-3 minutes.
Add the vegetables and stir until mixture becomes even. Add fish sauce and seasoning, then let it boil for 2 minutes.
You can serve it while it is hot with shrimp paste as partner.
Adding this video for reference</span-p>

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