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a4techkeyboard t1_iy51p8h wrote

Reply to comment by RogueViator in [homemade] crispy pata, a filipino feast staple by goldngreygoose

Yes, I think beef kare-kare is the standard version, especially oxtail and oxtripe, but certainly only using ribs or shank would be very good, too.

I think you can sometimes find annatto powder or achiote paste in the Hispanic or Mexican spice section of supermarkets. Maybe you have a Mexican market near you if not a Filipino one. I mention this since you seem to not be in the Philippines.

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RogueViator t1_iy523s9 wrote

I have plenty of Asian markets and I can get Annatto seeds easily, but the powder is difficult to come by. If I really want to bring out the redness in my Tocino or Longganisa, I can go through a 500 g container of Annatto powder very quickly.

Dammit, I'm hungry now and it is only 15:25 where I am.

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a4techkeyboard t1_iy53okz wrote

Have you tried checking the Hispanic or Mexican section of the regular supermarket or their markets? They use achiote powder, too. You may need to make sure you don't get one that's mixed with coriander or other spices.

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RogueViator t1_iy53zkw wrote

Yes, and they have the seeds, not the powder. I'll just order it from Amazon or look for it in the US during a cross-border shopping trip.

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