Paano magluto ng napaka sarap na Kare-kare? Try this recipe today, our version of Pork Pata Kare-kare.. Soooo yummy than ever. Its quicker, easy to cook and no need to use pressure cooker. Happy cooking!
Pork Pata Kare-Kare
1 kilogram pork pata, (pork shank) chopped
1 ½ cups toasted peanuts, grounded
½ cup peanut butter
2 large eggplants, sliced
¼ kalabasa/squash, peeled & diced (optional)
2 tablespoons fish sauce
1 bundle pechay
1 ½ cups string beans, cut in 3″ length
1 large onion, chopped
6 cloves garlic, crushed
1 tablespoon atsuete /or annatto powder
3 tablespoons cooking oil
½ teaspoon ground black pepper
2 cups water or beef broth
¼ cup bagoong (shrimp paste)
1. In a large cooking pot, add 1.8 liter of water and bring it to a boil. Season with 3 teaspoons of salt, and add in the pork pata Boil and simmer for about an hour or until tender.
2. Turn off heat and remove the pata in the pot. Set it aside.
3. In another pot, heat oil to sauté onions and garlic until fragrant. Then add the ground black pepper and pork. Stir and cook for about 3 minutes.
4. Season with patis, ground peanuts, peanut butter, and atsuete powder. Mix it well and incorporate all the ingredients.
5. Add in the water/beef broth and let it boil.
6. Add the kalabasa cubes. Continue to cook and simmer for about 30 minutes, stirring constantly. You may adjust little water as needed.
7. Once the sauce is thicker, you may then add the eggplants and cook for an additional 5 minutes. Add the string beans and let it cook for 3 minutes more.
8. Lastly, add the bok choy. Cover the pot and turn the heat off. Let it cook over residual heat for 5 minutes.
9. Transfer into a serving bowl and serve with bagoong on the side. Serve and enjoy!
Cooking Notes: Use any of your favorite peanuts, like almonds, walnuts etc. You may also ground your peanuts using a mortar and pestle or preferably food processor to make it really fine in texture.