Ingredients

  • Serves 2-4 people
  • 1 kg pork pata, or whole pork leg

  • 4 cloves of garlic, minced

  • 1 pc medium shallot, minced

  • 1645 ml water (1200 ml to make stock, 475 ml for cooking later)

  • 200 g banana heart

  • 150 g eggplant

  • 100 g string beans, cut into 5 cm long pieces

  • 100 g pechay or bok choy, remove bottom stem

  • salt, to taste

  • pepper, to taste

  • For the peanut paste:

    15 g raw peanuts

  • 60 ml canola oil

  • For the rice powder:

    50 g glutionous rice, uncooked

  • For the annatto oil:

    2 tbsp annatto seeds

  • 3 tbsp canola oil

  • Optional: For the bagoong, or sauteed shrimp paste:

    250 g raw shrimp paste/raw bagoong

  • 100 g pork fat or pork belly (cubed approx 2 cm by 2 cm)

  • 50 g tomatoes, diced

  • 50 g shallot, minced

  • 3 tbsp canola oil

  • 2 tbsp garlic, minced

  • 1 tbsp sugar

  • 1 tsp pepper

  • steamed rice, to serve

Pork Pata Kare Kare
Recipe Courtesy of
Dennis Policarpio

Pork Pata Kare Kare

{{totalReview}}
My late father first made this Filipino pork peanut stew classic, which everyone in my family loved. It takes quite a while to cook everything, but it’s not too difficult. I start off by making the savory, creamy peanut dip, which is simply a quick blitz of roasted peanuts and oil. I roast them myself, but you can also buy them roasted. The whole pork leg may be a bit clumsy to handle, but the cooking is simple - just boil. The hardest part might be combining everything in a hot pan. For that, I use a glossy red annatto oil for some spiced sweetness (I fry the seeds for the oil, but you can buy the oil too), and let everything sizzle. This old dish is something all locals love, but my father really knew how to make the best one, and I’m glad he taught me too.
  • Medium
  • 29 min
  • 90 min
  • 15 min
  • 8 steps
  • 24 Ingredients
  • Medium
  • 8 steps
  • 24 Ingredients
  • 29 min
  • 90 min
  • 15 min

Directions

  1. Prepare the peanut paste

    • Heat a small pan on low to medium heat. 

    • Pour in the raw peanuts and roast for 5 minutes on low heat or they turn golden brown.

    • Into the pan, pour 60 ml of canola oil and fry the peanuts for a maximum of 2 minutes. Once the 2 minutes are up

    • Set aside to cool and prepare for blending. Do not drain the peanuts as they will be blended with the oil.

    • Using a blender, pour in the peanuts including the oil and blend into a fine paste. Put in a bowl and set aside.

    Peanuts burn easily and taste bitter when over-roasted, so make sure to keep an eye on them while you are roasting them. Use low heat and stir the peanuts while roasting them in the pan.
    Once you add in the canola oil, you should fry them for a maximum of 2 minutes and quickly remove the pan from heat to stop them from cooking further.

    Instead of making the peanut paste from scratch, you may use unsweetened peanut butter. However, this is not recommended as the roasted peanut flavor may be missing from the dish.



  2. Prepare the glutinous rice powder

    • Heat a small pan on low to medium heat. 

    • Pour in the raw glutinous rice and roast the grains for about 10 minutes or until golden brown.

    • Set aside to cool. 

    • Using a blender, pour in the roasted glutinous rice and blend into a fine powder. Put in a bowl and set aside.



  3. Prepare the annatto oil

    • Heat 3 tbsp of canola oil in a pan on low heat.

    • To the pan, pour in the annatto seeds and fry for 2 minutes or until the oil turns into a deep red color.

    • Do not cook the annatto seeds longer than 3 minutes as they may pop and turn bitter.

    • Using a strainer, drain the oil into a bowl or heat proof container and set aside. Discard the seeds. 



  4. Prepare the pork pata

    • Using a clean razor/shaver, shave the hair from the skin of the pork pata. 

    • Wash the pork pata in running water to remove the hair. 

    • Slice the pork pata into 7 cm by 7 cm pieces.

    • In a deep pot, place the cleaned pork. 

    • Into the pot, pour in 1.2 litres of water or until the pork is totally submerged.

    • Cover the pot with the lid, and boil for 10 minutes.

    • Once it boils, remove the lid. Using a spoon or shallow strainer, scoop out the foam or impurities that are floating on the surface. 

    • Replace the pot lid and continue boiling for about 45 minutes, or until the pork is tender. 

    • Check the pork by using a fork to pierce the meat. Once your fork penetrates without resistance, the pork pata is ready. 

    • Remove the pot from heat. Set aside the pork meat to drain and cool separately from the broth.

    • Strain 475ml of the pork broth in a bowl or heat proof container and set aside for cooking later.

    You may use oxtail or short ribs instead of pork hocks.

     

    Prepare the pork pata


  5. Prepare the banana heart

    • Wash the banana heart to remove any soil or dirt.

    • Remove the outer layer of petals until you reach the white and soft part of the banana heart. 

    • Discard the outer layer of petals and set aside the heart for later.

    To prevent discoloration, slice the banana heart and eggplant only when you are ready to cook them.



  6. Putting it all together

    • In a pot, heat 2 tbsp of annatto oil in a deep pan on low to medium heat. 

    • Sauté the minced garlic for 1 minute or until aromatic or golden brown.

    • Once the garlic turns aromatic, add the minced shallots to the pan. 

    • When shallots turn transparent, add in pork hocks and continue sautéing for about 3 minutes. 

    • Pour in all of the prepared peanut paste and mix well with pork. 

    • To the pan, add in the glutinous rice powder and mix well to combine. 

    • Pour in 475 ml pork broth (from boiling the pork) and 475 ml water, mix well and simmer for about 15 minutes or until the sauce thickens. 

    • Taste your dish and adjust with salt and pepper according to taste. 

    Putting it all together


  7. Add the sliced banana heart and other vegetables

    • Slice the banana heart into 3 cm thick discs. 

    • Slice the eggplant into 3cm thick discs. 

    • To the pan, add the sliced banana heart, eggplant and sting beans.

    • Cover the pot with the lid and cook for another 8 minutes or until the vegetables have softened. 

    • Finally add in the pechay or bok choy, cover with the lid and turn off the stove.

    String beans and pechay or bok choy are best enjoyed when half cooked, as they add texture and sweetness to the dish. This is why I’ve added them last to the dish while cooking.

    You may use napa cabbage and/ or green beans in place of pechay or string beans.

    Add the sliced banana heart and other vegetables


  8. (Optional) Prepare the bagoong, or sauteed shrimp paste

    • Heat a small pan on low to medium heat. 

    • Pour in 1 tbsp canola oil.

    • Once the canola gets hot, add in 100 g of cubed pork fat or pork belly and fry for 15 minutes or until golden brown. Set aside.

    • On the same pre-heated pan in low heat, pour in 2 tbsp canola oil.

    • Sauté minced garlic for 1 minute or until aromatic.

    • Add in the minced shallots and sauté for another minute or until the shallots turn transparent.

    • Pour in diced tomatoes and continue sautéing for another minute or until tomatoes are soft.

    • Add in the fried pork fat or pork belly and cook for 2 minutes.

    • Add in the raw shrimp paste and cook for 10 minutes, stirring in low to medium heat.

    • Mix in the sugar and pepper.

    • Once well combined, remove from heat to cool and set aside.



Plate and Serve!

  • Remove from heat and it’s ready to serve!

  • This dish is typically served hot with steamed rice and bagoong (sautéed shrimp paste) on the side.

Usually, this dish is paired with a Filipino condiment called bagoong, or sautéed shrimp paste. You can either get this from an Asian/Filipino supermarket, or use my recipe to make your own.

Plate and Serve!

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    Ingredients
    • Serves 2-4 people
    • 1 kg pork pata, or whole pork leg

    • 4 cloves of garlic, minced

    • 1 pc medium shallot, minced

    • 1645 ml water (1200 ml to make stock, 475 ml for cooking later)

    • 200 g banana heart

    • 150 g eggplant

    • 100 g string beans, cut into 5 cm long pieces

    • 100 g pechay or bok choy, remove bottom stem

    • salt, to taste

    • pepper, to taste

    • For the peanut paste:

      15 g raw peanuts

    • 60 ml canola oil

    • For the rice powder:

      50 g glutionous rice, uncooked

    • For the annatto oil:

      2 tbsp annatto seeds

    • 3 tbsp canola oil

    • Optional: For the bagoong, or sauteed shrimp paste:

      250 g raw shrimp paste/raw bagoong

    • 100 g pork fat or pork belly (cubed approx 2 cm by 2 cm)

    • 50 g tomatoes, diced

    • 50 g shallot, minced

    • 3 tbsp canola oil

    • 2 tbsp garlic, minced

    • 1 tbsp sugar

    • 1 tsp pepper

    • steamed rice, to serve

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