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)
- 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.
- Turn off heat and remove the pata in the pot. Set it aside.
- 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.
- Season with patis, ground peanuts, peanut butter, and atsuete powder. Mix it well and incorporate all the ingredients.
- Add in the water/beef broth and let it boil.
- Add the kalabasa cubes. Continue to cook and simmer for about 30 minutes, stirring constantly. You may adjust little water as needed.
- 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.
- Lastly, add the bok choy. Cover the pot and turn the heat off. Let it cook over residual heat for 5 minutes.
- 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.