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Kare-kareng Pata ng Baboy
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5 from 1 vote

How to Cook Kare-Kareng Pata

Kare-Kareng Pata is a sumptuous Filipino dish featuring tender pork shank simmered in a rich, creamy peanut sauce, complemented by hearty vegetables and a vibrant annatto hue.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Pork Recipe
Cuisine: Filipino
Keyword: kare kareng pata, pork hocks kare kare
Servings: 8 servings
Calories: 450kcal
Author: Manny

Ingredients

  • 1 kilo pork pata pork hocks, cut into 1 1/2 inch thick
  • 2 pcs eggplants
  • 1 bunch sitaw yard-long stringbeans
  • 1 bunch pechay
  • 1 head garlic minced
  • 1 piece onion chopped
  • 1 piece onion quartered
  • 1/2 cup annato atchuete seeds steeped in half a cup of water
  • 1/2 cup toasted peanuts
  • 1/2 cup ground rice
  • salt to taste or patis fish sauce
  • cooking oil
  • enough water to cover meat

Instructions

  • Boil pork pata in water until the scum floats. Remove the scum and put the quartered onion. Boil until tender.
  • Cut eggplants into serving pieces and the sitaw into 3-inch long pieces. Parboil both vegetables and the pechay in salted water, strain and set aside.
  • Saute garlic and onions in oil in a preheated pan. Stir cook for at least 3 minutes. Then place into the pot of boiled pork pata. Mix well.
  • Strain atchuete from the water it was steeped in. Discard the seeds. Add the atchuete water in the pot. You will notice that the color of the broth will turn to orange.
  • Keep boiling and add ground peanuts and rice. Add patis or salt to taste.
  • Add the parboiled vegetables. Bring to a boil for about 10 minutes.
  • You can also serve this dish with ginisang bagoong or sauteed shrimp paste.

Notes

Cooking Tips:

Perfecting the Pork Shank

For the most tender Kare-Kareng Pata, simmer the pork shank in water with a bit of salt until it’s fall-off-the-bone tender. This slow cooking method helps render out excess fat and ensures the meat is juicy and flavorful. Don’t rush this process—patience is key to achieving that melt-in-your-mouth texture.

Achieving the Ideal Peanut Sauce Consistency

To achieve a rich, smooth peanut sauce, blend the roasted peanuts until they form a fine paste before adding them to your stew. If the sauce turns out too thick, gradually stir in some reserved broth from the pork shank to reach your desired consistency. A good balance of thickness ensures the sauce clings perfectly to the meat and vegetables.

Enhancing the Flavor with Annatto

For that signature vibrant color and subtle earthy flavor, use annatto seeds or annatto powder in your recipe. Soak the seeds in hot water to extract their color and flavor, then strain and add the annatto-infused liquid to the stew. This step not only adds depth to the flavor but also gives your Kare-Kareng Pata its classic golden hue.