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 how to make kare-kare from scratch. This uniquely Filipino dish is mostly reserved for special occasions and gatherings for very good reason.
From tenderizing the meat to grinding and making the sauce, it involves quite a laborious process. But by employing simple tricks such as using rice flour and peanut butter, you can easily pull this kare-kareng pata into a delicious everyday dinner meal without resorting to commercial mixes.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
- 2 pounds 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
- ¼ cup rice flour
- 1 1/2 tablespoons annatto powder
- 1 cup peanut butter
- 1 tablespoon oil
- 1 medium onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 2 tablespoons fish sauce
- salt and pepper to taste
- shrimp paste
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Rinse pork shanks under cold, running water. In a deep pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming any scum that accumulates on top.
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Lower heat, cover, and simmer adding more water as needed to maintain 7 cups, for about 1 to 2 hours or until pork shanks are tender. Drain meat, reserving 7 cups of broth.
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In a skillet over medium heat, add rice flour and cook, stirring occasionally, until lightly browned and toasted.
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In a bowl, combine toasted rice flour and 3/4 cup of the reserved broth and whisk until smooth. Set aside.
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In a small bowl, combine annatto powder and ¼ cup of reserved broth. Stir until powder is dissolved and color has dispersed.
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In a large pot over medium heat, heat oil. Add onions and garlic and cook until softened.
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Add pork shanks and cook, stirring occasionally, until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
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Add the remaining 6 cups of reserved broth and bring to a simmer.
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Add annatto water, rice flour mixture, and peanut butter, stirring well to prevent lumps.
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Season with salt and pepper to taste.
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Continue to simmer for about 10 minutes or until sauce begins to slightly thicken.
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Meanwhile, in a pot over medium heat, bring about 4 cups of water to a boil. Add eggplant and blanch for about 1 minute. With a slotted spoon, remove from liquid.
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Add long beans and blanch for about 1 minute. With a slotted spoon, remove from liquid.
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Add pechay and blanch for about 30 seconds. With a slotted spoon, remove from liquid.
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Add vegetables to the pot and continue to cook for about 2 to 3 minutes or until heated through.
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Arrange kare-kare on a serving platter and serve with sauteed shrimp paste on the side.
