KARI-KARI – MARINDUQUE STYLE (Bopis in Manila)
KARI-KARI is not what you thought as KARE-KARE with
peanut butter. KARI-KARI is like dinuguan, cooked
with beef blood and it is not soupy. Kari-Kari
Marinduque style is similar to what is known as BOPIS
in Manila.
Ingredients:
1 slab Pork butt –sliced thinly and chopped finely
4 pcs Pork ears – boiled (or better pressure cooked for 15 min or just boil until slightly tender) then
finely chopped
2 pcs Port snout – boiled until slightly tender then finely chopped
1 lb of ground beef
2 pints beefs blood – (run through a fine wire mesh) to remove chunky stuff
1 large green pepper – finely chopped
2 large red pepper – finely chopped
Salt and pepper to taste
Hot red pepper or green jalopeno (chopped) use according to heat you like
1 whole clove of garlic – finely chopped
2 med onions – finely chopped
¼ cup of vinegar (to start, then add a little more at a time if needed)
½ cup of oil
5 cups of water
Cooking Instructions:
In a large wok, saute in oil garlic and onions for about 3 minutes. Then add all the meat products.Mix
well, then add salt and pepper, and vinegar. Cook covered over medium-low temperature for 10
minutes.
Now, add 5 cups of water and continue to simmer over medium-low temperature for the next 20
minutes. Check the broth making sure that the meat is not getting dry. (If it is, make sure that there is
at least 1 cup of broth in the meat mixture before you add the blood to it). Taste, if the vinegar is good,
and the salt and pepper is to taste.
Add the chopped peppers and hot pepper in the mixture, mix well, cook for another 10 minutes over
medium heat.
Add the blood. Cook for another 7 minutes, let it boil over medium high mixing continuously.