Crispy Corned Beef Kare-kare
Crispy Corned Beef Kare-kare
Ingredients
- 1 can corned beef
- 1 bunch sitaw, long beans, trimmed and cut into 2-inch pieces
- 2 eggplant, sliced into 1/2-inch thick rounds
- 1 bunch pechay, bok choy or Chinese cabbage, separated
- 1 onion, medium, chopped
- 4 cloves garlic, minced
- 1/2 cup peanut butter, creamy
- 2 tablespoons bagoong, fermented shrimp paste
- 2 tablespoons atsuete oil, annatto oil
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon patis, fish sauce, or to taste
- 2 cups beef stock
- 1/4 cup cooking oil, for frying
Instructions
- 1
Heat 1/4 cup of cooking oil in a large pan or wok over medium-high heat. Carefully add the corned beef, breaking it up slightly. Fry the corned beef, stirring occasionally, until it is crispy and browned. This should take about 8-10 minutes. Once crispy, remove the corned beef from the pan with a slotted spoon and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 2
In the same pan with a little residual oil (add a tablespoon more if needed), sauté the sitaw (long beans) for 3-4 minutes until tender-crisp. Add the sliced eggplant and cook for another 3-5 minutes until softened. Finally, add the pechay (bok choy) and cook for 1-2 minutes until just wilted. Remove the sautéed vegetables from the pan and set them aside.
⏱️ 10 min
- 3
In a separate saucepan or the cleaned pan from the vegetables, heat the atsuete oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Stir in the peanut butter, bagoong (fermented shrimp paste), patis (fish sauce), and black pepper. Mix well until combined. Gradually pour in the beef stock, stirring continuously to prevent lumps. Bring the sauce to a gentle simmer, then reduce the heat to low. Cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens to your desired consistency.
⏱️ 10 min
- 5
To serve, arrange the sautéed vegetables on a large serving platter. Top with the crispy corned beef. Pour the kare-kare sauce into a separate bowl for individual serving, as the chef prefers to serve them separately. Enjoy immediately with steamed rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Corned Beef Kare-kare
- 1 can corned beef
- 1 bunch sitaw, long beans, trimmed and cut into 2-inch pieces
- 2 eggplant, sliced into 1/2-inch thick rounds
- 1 bunch pechay, bok choy or Chinese cabbage, separated
- 1 onion, medium, chopped
- 4 cloves garlic, minced
- 1/2 cup peanut butter, creamy
- 2 tablespoons bagoong, fermented shrimp paste
- 2 tablespoons atsuete oil, annatto oil
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon patis, fish sauce, or to taste
- 2 cups beef stock
- 1/4 cup cooking oil, for frying
Instructions
- 1
Heat 1/4 cup of cooking oil in a large pan or wok over medium-high heat. Carefully add the corned beef, breaking it up slightly. Fry the corned beef, stirring occasionally, until it is crispy and browned. This should take about 8-10 minutes. Once crispy, remove the corned beef from the pan with a slotted spoon and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 2
In the same pan with a little residual oil (add a tablespoon more if needed), sauté the sitaw (long beans) for 3-4 minutes until tender-crisp. Add the sliced eggplant and cook for another 3-5 minutes until softened. Finally, add the pechay (bok choy) and cook for 1-2 minutes until just wilted. Remove the sautéed vegetables from the pan and set them aside.
⏱️ 10 min - 3
In a separate saucepan or the cleaned pan from the vegetables, heat the atsuete oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Stir in the peanut butter, bagoong (fermented shrimp paste), patis (fish sauce), and black pepper. Mix well until combined. Gradually pour in the beef stock, stirring continuously to prevent lumps. Bring the sauce to a gentle simmer, then reduce the heat to low. Cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens to your desired consistency.
⏱️ 10 min - 5
To serve, arrange the sautéed vegetables on a large serving platter. Top with the crispy corned beef. Pour the kare-kare sauce into a separate bowl for individual serving, as the chef prefers to serve them separately. Enjoy immediately with steamed rice.
⏱️ 5 min