Pata Kare-kare is my version of pork kare-kare. This recipe uses pork shank (pig’s leg) or pata along with some veggies. You will notice that the sauce in this recipe is thicker and chunkier compared to our previous recipes; I tried adding more crushed peanuts because it adds life to this dish.
Cooking pata kare-kare is fairly easy. Making the pork tender might be a challenge for you, so I tried
to show one way to do it – boiling for about 1 hour. Of course, you can always use pressure cooker if you want to get things done fast. Once your pork is ready, it should be easy to complete the dish.
Kare-kare goes well with white rice. Sauteed shrimp paste or bagoong alamang compliments this dish well and makes it stand out.
If you plan to consume part of the dish in the future, make sure that you keep it in a clean and covered container. You can keep it in the freezer for 2 weeks.
Try this Pata Kare-kare recipe. Let me know what you think
- 2 lbs. Pork shank (pata), cut into 2 inch thick pieces
- 1½ cups crushed peanuts
- ½ cup peanut butter
- 2 medium Chinese eggplant, sliced
- 2 tablespoons fish sauce
- 1 bunch bok choy, cleaned
- 1½ cups string beans, cut in 3 inches length
- 1 medium onion, diced
- 5 cloves garlic, crushed
- 1 tablespoon annatto powder
- 3 tablespoons cooking oil
- ½ teaspoon ground black pepper
- 2 cups water or beef broth
- ¼ cup shrimp paste (bagoong)
- Pour 2 quarts of water in a cooking pot. Let boil.
- Add about 3 teaspoons of salt, and the put in the pork shank. Simmer for 1 hour.
- Remove the pork from the cooking pot. Set aside.
- In a clean cooking pot, heat oil. Saute the garlic and onion.
- Add the ground black pepper. Stir. Add the pork. Cook for 2 minutes.
- Put-in the fish sauce, crushed peanut, peanut butter, and annato powder. Stir.
- Pour-in the beef broth (or water). Bring to a boil.
- Simmer for 20 to 30 minutes while stirring once in a while. Add water as necessary.
- When the texture thickens, add the eggplant. Cook for 5 minutes.
- Put-in the string beans. Cook for 3 minutes.
- Add the bok choy. Cover and then turn the heat off. Let the veggies cook using the residual heat for 5 to 7 minutes (do not remove the cover).
- Transfer to a serving bowl. Serve with shrimp paste.
- Share and enjoy!