Kare-kareng Pata
Pork Kare Kare is a hearty stew with shanks and vegetables simmered in a rich peanut-based sauce. Delicious with steamed rice and sauteed shrimp paste!
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 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 canola 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
Instructions
- 1
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.
- 2
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 very tender but not falling apart. Drain meat, reserving 7 cups of broth.
- 3
In a skillet over medium heat, add rice flour and cook, stirring occasionally, until lightly browned and toasted.
- 4
In a bowl, combine toasted rice flour, annatto powder, and 1 cup of the reserved broth and whisk until smooth and well blended. Set aside.
- 5
In a large pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- 6
Add pork shanks and cook, stirring occasionally, until lightly browned.
- 7
Add fish sauce and cook for about 1 minute.
- 8
Add the remaining 6 cups of reserved broth and bring to a simmer.
- 9
Add rice flour mixture and peanut butter, whisking well to prevent lumps.
- 10
Season with salt and pepper to taste.
- 11
Continue to simmer for about 10 minutes or until sauce begins to slightly thicken.
- 12
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 and immediately plunge in a bowl of iced water.
- 13
Add long beans and blanch for about 1 minute. With a slotted spoon, remove from the liquid and immediately plunge in a bowl of iced water.
- 14
Add pechay and blanch for about 30 seconds. With a slotted spoon, remove from liquid and immediately plunge in a bowl of iced water.
- 15
Drain vegetables very well and add vegetables to the kare kare. Continue to cook for about 3 to 5 minutes or until heated through.
- 16
Arrange kare-kare on a serving platter and serve with sauteed shrimp paste on the side.