Focused recipe
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.
Filipino Updated 1/7/2021
Ingredients
Measured from the catalog payload.
- 2.5 lbs pork pata
- 1 piece knorr pork cube
- 2 cups string bean cut into 2 inch pieces
- 1 cup banana blossom sliced
- 2 bunch pechay
- 1 1/2 cups peanut
- 1/4 cup annatto seeds boiled in 3/4 cup water
- 1 piece chinese eggplant sliced
- 2 tablespoons glutinous rice flour
- 1 piece onion chopped
- 5 cloves garlic chopped
- 3 tablespoons cooking oil
- 8 cups water
- piece ground black pepper and shrimp paste
Instructions
12 cooking steps
- 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!
Catalog details
Useful for browsing and sync.
Main Course, Pork kare kare, pata, pork hock stew Public recipe Revision 1