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Kare-kareng Pata

Kare-kareng Pata

Make dinner extra special with kare-kareng pata! It's quicker to make and more economical than its beef counterpart but is just as delicious. The melt-in-your-mouth pork, tender-crisp vegetables, and rich peanut sauce are sure to hit the spot! One kitchen feat I consider my grand culinary victory is learning to make kare-kare from scratch. This uniquely Filipino dish is mostly reserved for special occasions and gatherings for good reason. It is a laborious process, from tenderizing the meat, gri

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 3 lb pork shanks, cut into 2-inch thickness
  • 2 large eggplant, ends trimmed and cut into 1-inch thick
  • 1 bundle long beans, sitaw, cut into 3-inch lengths
  • 1 bundle pechay, ends trimmed and leaves separated
  • 0.25 cup rice flour
  • 1 annatto powder
  • 1 cup peanut butter
  • 1 tbsp canola oil
  • 1 medium onion, peeled and sliced thinly
  • 3 clove garlic, peeled and minced
  • 2 tbsp fish sauce
  • 0 salt and pepper to taste
  • 0 shrimp paste

Instructions

  1. Simmer the pork until very tender. Add enough water to cover the meat, and add more in 1 cup increments during cooking to maintain about 7 cups of broth. Drain and reserve the broth for the peanut sauce.

  2. Toast the rice flour until it gets lightly browned. Mix it with the annatto powder and about a cup of broth to make a slurry. This will thicken and add color to the sauce.

  3. Blanch the vegetables. Cook in boiling water or steam them until tender-crisp and immediately plunge in iced water to completely cool. This step will help keep their shape and bright color.

  4. Sauté garlic, onion until they soften and smell nice.