Pata Kare-Kare

Pork Kare-Kare is a Filipino stew featuring tender pork cooked in a rich, savory peanut sauce, often accompanied by vegetables and served with bagoong alamang.

Prep Time10

Cook Time1 30

Course: Main Course

Cuisine: Filipino

Keyword: filipino kare kare, how to cook kare kare, kare kare, peanut sauce, peanut stew

Servings: people

Calories: 6279kcal

Author: Vanjo Merano

Ingredients

3 lbs. pork leg sliced into serving pieces
5 cloves garlic crushed and chopped
1 yellow onion chopped
2 Chinese eggplant 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 eggplant, 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