Pata Kare Kare Recipe

Pork hocks and leg stewed until tender and cooked in a rich peanut sauce with a variety of healthy vegetables. This Filipino dish is best served with bagoong alamang (shrimp paste) and eaten with warm white rice.

Prep Time15

Cook Time1 30

Course: Main Course

Cuisine: Filipino

Keyword: chicken curry, kare kare, pata, pocrk hock stew

Servings: people

Calories: 1498kcal

Author: Vanjo Merano

Ingredients

2.5 lbs. pork pata
1 piece Knorr Pork Cube
2 cups string beans cut into 2-inch pieces
1 cup banana blossom sliced
2 bunches pechay
1 1/2 cups peanuts roasted
1/4 cup annatto seeds boiled in 3/4 cup water
1 piece eggplant sliced
2 tablespoons glutinous rice flour diluted in 4 Tbsp water
1 piece onion chopped
5 cloves garlic chopped
3 tablespoons cooking oil
8 cups water
Ground black pepper and shrimp paste bagoong alamang to taste

US Customary - Metric

Instructions

Boil pork pata in 4 cups of water for 15 minutes. Discard the water. Let the pata cool down. Wash pata to remove impurities. Set aside.
Heat oil in a cooking pot. Sauté garlic until it starts to brown. Add onion. Continue cooking until the onion softens.
Put the boiled pata into the pot. Cook for 2 minutes.
Pour 4 cups of water. Cover the pot. Let the water boil.
Add Knorr Pork Cube. Stir. Set heat between low to medium. Cover and continue boiling for 1 ½ hours or until the pork gets tender.
Prepare the peanut paste by blending using a food processor until a paste-like consistency is achieved.
Add peanut paste into the cooking pot once the pata tenderizes. Stir.
Add annatto water and glutinous rice and water mixture. Stir and continue cooking until sauce reaches desired consistency.
Add eggplant, banana blossom, and string beans. Cook for 3 minutes.
Season with ground black pepper and ½ teaspoon of shrimp paste. Stir.
Add bok choy. Cover and cook for 1 ½ minutes.
Serve with warm rice and bagoong alamang. Share and enjoy!

Nutrition