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You are here: Home / Pork Recipes / Kare-Kareng Pata

Kare-Kareng Pata

November 21, 2021 by Manny 2 Comments

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This version of kare-kare is a variation of the original recipe that make use of the oxtail. This recipe I have here consists of pork hocks or pork pata as the main ingredient and of course the usual vegetables that are mixed in the dish. And this recipe does not use peanut butter which some people don’t like because of the slightly sweet taste when you mixed it in the dish.

But instead of using peanut butter, as in the authentic oxtail kare-kare, this recipe I have here is using ground peanuts and ground rice. To make it more appetizing, I suggest toasting the rice on an empty heated skillet for a few minutes before grinding. Don’t forget the shrimp paste or bagoong alamang when serving kare-kare because it is not complete if you omit it.

 

Kare-kareng Pata ng Baboy
Print Recipe
5 from 2 votes

How to Cook Kare-Kareng Pata

This version of kare-kare is a variation of the original recipe that make use of the oxtail.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Pork Recipe
Cuisine: Filipino
Keyword: kare kareng pata
Servings: 6 to 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.

 

Kare-kareng Pata ng Baboy

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Filed Under: Pork Recipes Tagged With: kare kare, kare-kareng pata

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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Reader Interactions

Comments

  1. Fely

    January 8, 2016 at 8:39 am

    5 stars
    Your recipe looks like an authentic kare-kare recipe because nowadays most people are using peanut butter or instant kare-kare mix. I must try this. Thanks!

    Reply
    • Manny

      October 22, 2017 at 8:17 am

      5 stars
      Hi Fely, I’m glad you liked the recipe! Cheers!

      Reply

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