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
Pata Kare-kare Recipe
Ingredients
- 2 lbs. Pork shank pata, cut into 2 inch thick pieces
- 1 1/2 cups crushed peanuts
- 1/2 cup peanut butter
- 2 medium Chinese eggplant sliced
- 2 tablespoons fish sauce
- 1 bunch bok choy cleaned
- 1 1/2 cups string beans cut in 3 inches length
- 1 medium onion diced
- 5 cloves garlic crushed
- 1 tablespoon annatto powder
- 3 tablespoons cooking oil
- 1/2 teaspoon ground black pepper
- 2 cups water or beef broth
- salt
- 1/4 cup shrimp paste bagoong
Instructions
- 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!
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.
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!
jojo says
i will try this dish…panlasang pinoy teaches me how to cook. thanks panlasang pinoy
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.
Jen says
Love your recipes.