Lutong Pinoy Recipes

Kare-Kareng Pata

Table of Contents

When we say KARE-KARE, we almost always respond in the same way. It’s expensive because it’s complicated and it involves a lot of ingredients. But, isn’t it what makes this dish unique?

We’ve seen a lot of kare-kare dishes but they all boil down to one thing: tender pieces of meat bathed in a creamy and nutty sauce and paired with bagoong!

So, what are you waiting for? Get those pens and papers ready and let’s start making this all-time favorite lutong Pinoy recipe!

00006-Kare-Kareng-Pata Kare-Kareng Pata

What You Need

  • 1 kg pork leg or shanks, cut into 2-inch pieces
  • 2 large eggplants, ends trimmed and cut into 1-inch thick
  • 1 bundle sitaw, cut into 3-inch lengths
  • 1 bundle pechay, ends trimmed and leaves separated
  • ¼ cup rice flour
  • 1 ½ tbsp. annatto powder
  • 1 ½ cups chunky peanut butter
  • 1 tbsp oil
  • 1 medium onion, peeled and cut into thin slices
  • 4-5 cloves of garlic, peeled and minced
  • 2 tbsp fish sauce
  • salt and pepper to taste
  • shrimp paste

What To Do

    1. Put rinsed pork shanks in a deep pot with enough water and boil over medium heat. Remove any scum that accumulates on top from time to time. Lower heat and continue boiling, adding water to maintain 6 cups. Boil for 2-3 hours or until the meat is tender. Drain the meat and keep the broth.
    2. In another pot, boil 4 cups of water. Add eggplant and blanch for about 1 minute. Remove. Add long beans and blanch for 1 minute. Remove. Add pechay and blanch for 30 seconds. Remove.
    3. In a skillet, cook rice flour over medium heat, stirring constantly, until lightly brown and toasted. Combine toasted rice flour and ¼ cup of the broth in a bowl. Whisk until smooth.
    4. In another small bowl, dissolve annatto powder with ¼ cup of the broth.
    5. In a bowl, mix peanut butter and ½ cup of the broth until blended.
    6. Heat oil in a large pot over medium heat. Sauté onions and garlic. Add pork shanks and cook until lightly brown. Add fish sauce and cook for another 2-3 minutes.
    7. Add the remaining 5 cups of the broth and simmer. Add annatto water, rice flour mixture and peanut butter mixture. Stir well to combine ingredients. Season with salt and pepper. Cover the pot and continue simmering for about 10 minutes or until the sauce begins to thicken. Add the blanched vegetables and cook for another 2-3 minutes. Serve hot with shrimp paste as a side.