Kare-Kare is a very popular traditional Filipino dish and often served at holiday meals, festivals, and parties with family and friends. It’s especially good when you pair it with bagoong. This dish was fully developed during the Spanish era by the Kapampangans (Pampanguenos) in Pampanga.
Pata Kare Kare Recipe
In this Filipino food recipe we cooking Kare-Kare with “pata” (pig legs / pork shanks). This is a Pata Kare-Kare recipe in Kapampangan style.
- 1 kg pork shank (pata)
- 2 onions – diced
- 3 cloves garlic – crushed
- 1 eggplant – sliced
- 1 cup peanuts – crushed
- 2-3 tbs. fish sauce
- 2 tbs. peanut butter
- 1 tbs. annato powder
- 2 tsp. shrimp paste (bagoong)
- 1-2 cup of the pork broth
- 2 cups okra
- 2 cups string beans
- 1 bunch pak choi
- 2-3 tbs. cooking oil
- 1/2 tbs. black pepper
- scrape skin of the pork shanks clean and rinse off with water
- put the pork into a pressure cooker. Add water and 1 tbs. salt.
- cook about 20 minutes until pork is tender (in a normal cooking pot let boil for 60 minutes)
- heat oil in a clean cooking pot. Saute first the garlic and add the onions.
- add 2-3 tbs. fish sauce and stir
- add 1/2 tbs. ground black pepper some salt, crushed peanuts and 2 tbs. peanut butter
- add 1-2 cup of the pork broth stir and bring to boil.
- Simmer for 25 – 30 minutes and stirring sometimes
- add 2 tsp. shrimp paste (Bagoong)
- add okra and eggplant
- Add broth or water as necessary
- add the string beans and cook for more 5 minutes
- stir and let cook with the residual heat another 5 minutes.