Pata Kare-kare Recipe
Pata Kare-Kare is a variation of the traditional Filipino Peanut stew dish. The term”pata” refers to pork leg or trotters, which are used in this version of the dish. The name “Kare-Kare” comes from the Filipino word “kare,” which is derived from the English word “curry,” reflecting the dish’s rich, curry-like sauce.
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Regular Kare-Kare typically uses oxtail and sometimes tripe or vegetables, all cooked in a thick, savory peanut sauce. In contrast, Pata Kare-Kare features pork leg, which adds a different texture and flavor to the dish. Let’s try making Pata Kare-Kare!
How To Cook Pata Kare-Kare?
- Begin by boiling the pata in 1 quart of water for 10 minutes. Allow it to cool down afterward. Discard the water and rinse the pata thoroughly. Set it aside for later use.
- Heat some cooking oil in a wok. Sauté the garlic and onion until the onion becomes soft and translucent.
- Incorporate the boiled pata into the wok. Sauté for about 30 seconds. Then, add the remaining water to the wok. Cover it and let it come to a boil.
- Once boiling, mix in beef powder, annatto powder, and turmeric powder. Stir the mixture well. Cover the wok and let it simmer until the pata becomes tender. If needed, add extra water during this process.
- Stir in peanut butter, ensuring it fully integrates with the dish. This step adds the characteristic flavor of pata kare kare.
- Season the dish with Maggi Magic Sarap. To thicken the sauce, add a slurry made by mixing 1 tablespoon of cornstarch with 3 tablespoons of water. Stir until the sauce reaches the desired consistency.
- Add the eggplant, string beans, and banana blossoms to the wok. Cook for about 5 minutes until the vegetables are tender.
- Stir in the baby bok choy and cook for an additional 2 minutes.
- Transfer the pata kare kare to a serving bowl. Accompany with bagoong alamang (shrimp paste) for added flavor.
- Share the dish and enjoy the rich and flavorful pata kare kare with family and friends.
Pata Kare-Kare Ingredients
Despite what many believe, kare-kare is fairly straightforward to prepare. Before we start, let’s ensure we have all the necessary ingredients listed here.
- 3 lbs. pork leg, sliced into serving pieces – The pork leg is the main meat used in Pata Kare-Kare. It is cut into chunks for easy cooking and serving. This cut of meat becomes tender and flavorful as it simmers in the sauce.
- 5 cloves garlic, crushed and chopped – Crushing and chopping it helps release its essential oils, which enhances the flavor of Pata Kare-Kare.
- 1 yellow onion, chopped – The onion provides a sweet and savory base flavor.
- 2 Chinese eggplants, sliced – Chinese eggplants are used for their mild flavor and tender texture. Slicing them helps them cook quickly and absorb the flavors of the sauce.
- 1 bunch baby bok choy – Baby bok choy adds a crisp texture and a slight bitterness that balances the richness of the sauce. It is added near the end of cooking to keep it tender-crisp.
- 20 oz. banana blossoms – Banana blossoms add a unique taste and texture. They are usually soaked and added to the dish for extra flavor and interest.
- 15 string beans, cut into 2-inch pieces – String beans provide a crunchy texture and fresh flavor.
- ½ cup peanut butter – Peanut butter is key to the rich, creamy sauce in Pata Kare-Kare. It thickens the sauce and adds a nutty flavor that is essential to the dish.
- 2 teaspoons beef powder – Beef powder is used to enhance the savory taste of the dish. It adds a deeper beef flavor to complement the pork leg.
- 1 ½ teaspoons annatto powder – Annatto powder gives the dish its characteristic orange color and a slight, earthy flavor. It also adds visual appeal to Pata Kare-Kare.
- 1 ½ teaspoon turmeric powder – Turmeric powder adds a warm color and a mild, earthy taste. It also contributes to the dish’s overall flavor and helps balance the richness of the peanut butter.
- 2 quarts water – Water is used to cook the meat and create the sauce. It helps dissolve the flavors and achieve the desired consistency.
- 1 tablespoon cornstarch – Cornstarch is used to thicken the sauce. It is mixed with water to make a slurry, which is added at the end to achieve the right texture.
- 8 grams Maggi Magic Sarap – Maggi Magic Sarap is a seasoning mix that adds a savory, umami flavor to the dish. It enhances the overall taste of Pata Kare-Kare.
- 3 tablespoon cooking oil – Cooking oil is used to sauté our aromatics.
How To Serve Pata Kare-Kare?
Our Pata Kare-Kare is served with bagoong, a salty shrimp paste, to enhance its flavor. The peanut sauce in kare-kare is mild and rich, so the strong, salty taste of bagoong provides a perfect balance. Bagoong is an important ingredient in Filipino cuisine because it adds depth and complexity to many dishes. It is made by fermenting shrimp or fish, which gives it a unique, intense flavor.
In the Philippines, bagoong is a common condiment that complements various meals, making it a staple in many households. It is also used as a dipping sauce for green mangoes (manggang hilaw) and jicama (singkamas). Additionally, bagoong pairs well with steamed vegetables like okra and kangkong (water spinach), enhancing their flavors with its rich, salty taste.
For a complete meal, kare kare pairs well with steamed white rice. To balance the heaviness of the kare kare, a simple broth-based soup or a refreshing fruit dessert can also be served. This combination of foods creates a well-rounded and satisfying meal.
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Pata Kare-Kare
Ingredients
- 3 lbs. pork leg sliced into serving pieces
- 5 cloves garlic crushed and chopped
- 1 yellow onion chopped
- 2 Chinese eggplants sliced
- 1 bunch baby bok choy
- 20 oz. banana blossoms
- 15 string beans cut into 2-inch pieces
- ½ cup peanut butter
- 2 teaspoons beef powder
- 1 ½ teaspoons annatto powder
- 1 ½ teaspoon turmeric powder
- 4 quarts water
- 1 tablespoon cornstarch
- 8 grams Maggi Magic Sarap
- 3 tablespoon cooking oil
Instructions
- Boil the pata in 1 quart of water for 10 minutes. Let it cool down. Discard the water and wash the pata thoroughly. Set it aside.3 lbs. pork leg, 4 quarts water
- Heat cooking oil in a wok. Sauté the garlic and onion until the onion softens.5 cloves garlic, 3 tablespoon cooking oil, 1 yellow onion
- Add the boiled pata. Sauté for 30 seconds, then pour in the remaining water. Cover and let it boil.
- Add the beef powder, annatto powder, and turmeric powder. Stir well. Cover and simmer until the pork pata is completely tender. Note: Add water as needed.2 teaspoons beef powder, 1 ½ teaspoons annatto powder, 1 ½ teaspoon turmeric powder
- Stir in the peanut butter.½ cup peanut butter
- Season with Maggi Magic Sarap and thicken the sauce by adding the slurry. Note: Make the slurry by combining 1 tablespoon of cornstarch with 3 tablespoons of water.8 grams Maggi Magic Sarap, 1 tablespoon cornstarch
- Add the eggplant, string beans, and banana blossoms. Cook for 5 minutes.2 Chinese eggplants, 15 string beans, 20 oz. banana blossoms
- Add the baby bok choy and cook for an additional 2 minutes.1 bunch baby bok choy
- Transfer to a serving bowl. Serve with bagoong alamang (shrimp paste).
- Share and enjoy!
Notes
Tenderizing Pork Leg Using a Pressure Cooker
Tenderizing pork leg in a pressure cooker is an efficient method for achieving a soft texture in less time compared to traditional cooking. Place the meat in the pressure cooker with liquid. For this recipe, you can use water, which can be drained afterward, or beef broth to allow the flavor to soak into the meat while it tenderizes. Seal the pressure cooker and cook on high pressure for about 30 minutes. After cooking, allow the pressure to release naturally before opening the lid. This method quickly breaks down the tough fibers in the pork leg, resulting in tender and flavorful meat much faster than the normal cooking time, which usually takes more than an hour.Nutrition Information
Jen says
Love your recipes.
Iris says
hi vanjo, do u have any alternative to the annatto powder that I can use?
Vanjo Merano says
Iris, you can use annatto seeds. Soak the seeds in warm water and use the liquid as a food coloring. This ingredient is used to make the dish look better -- it does not affect the taste. If you are are ok with the pale brownish color of kare-kare then it should be ok.
Iris says
Ok thanks :0) coz I have been looking for annatto powder, seeds, oil or achiote everywhere here and I could not find any :0(. Does it enhance the taste of the dish if I add karekare mix with ur ingredients? Did u use the round eggplant or the long one in this karekare? Sorry for a lot of questions but its my first time to cook it :0)
Vanjo Merano says
You don’t need to add kare-kare mix. It will make tha dish too tangy. The recipe requires Chinese eggplant which is the long one.
jojo says
i will try this dish…panlasang pinoy teaches me how to cook. thanks panlasang pinoy
Noreen says
I’m excited to try this recipe! 🙂 Thank you po Vanjo. My Irish husband loved your dishes!
Vanjo Merano says
Glad to hear that Noreen. Happy St. Patrick’s Day!
connie says
Hi Vanjo,
I’ve tried some recipes from you like beef steak, kaldereta and others filipino recipes. I really appreciate it because it helped me so much in planning our daily meals.
Thank you.
Connie
Vanjo Merano says
It’s my pleasure, Connie. I’m here to help.