Kare Kare Pata ng Baboy
Pata ng baboy kare-kare is just one of the several ingredients you can use in pork kare-kare. In this dish, you use pork shank or the pig’s leg – known locally as pata. Then, you add some veggies to complete the tasty equation and you’re ready to go.
In this dish, the sauce is thick and chunky as you can notice especially when the recipe is already added with your most preferred veggies. The sauce in kare-kare is made from peanut butter and you can add more crushed peanuts if you wish. This adds more twist and life to your recipe, if that is what you’re after.
Nonetheless, the dish is already appealing on its own – making your mouth water with desire. It is fairly easy to prepare and cook the kare-kare pata ng baboy. It can be quite hard to wait for the meat to tenderize but it pays off once you get to taste the juicy tender meat once it is all done. If you don’t want to wait, you can use a pressure cooker to make the meat go tender fast.
Kare-kare is best served with white steamed rice but you can use other complimentary dishes if you wish. This is one of the popular dishes that you can find in many tables in the Philippines during fiestas and other festivities.
Just to add some spice, here’s a brief historical background of kare-kare pata ng baboy:
Originally, this dish comes from a traditional Indian curry, which locally became known as “kari.” The Filipinos then made simple twists to the recipe and added local ingredients. This is how the evolution of kare-kare in the Philippines goes. Isn’t it interesting to be able to cook this wonderful dish?
- 3 lbs pork hocks (pata) cut into 3-5 pieces
- 1/2 cup peanuts, crushed
- 3/4 cup peanut butter
- 2 medium eggplant, sliced
- 4 tbsp fish sauce
- 1 bunch bok choy
- 2 cups string beans, (cut into about 3 inch pieces)
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 4 tbsp cooking oil
- 1/2 tsp ground black pepper
- 3 cups water
- 1/2 cup shrimp paste (bagoong)
- Salt to taste
- In a large pot, boil 2 liters of water
- Add in pork and 2 teaspoons of salt
- Simmer for 90 minutes
- Take pork out of pot, rinse off the scum, and set aside
- Heat oil in a separate cooking pot
- Add garlic and onion and sauté
- Stir in black pepper
- Add the pork and cook for 5 minutes
- Add fish sauce, peanut butter, crushed peanuts, and stir
- Pour in 2 cups water and bring mixture to boil
- Simmer for 30 minutes, stirring occasionally, adding water as needed
- Add eggplant and cook for 7 minutes
- Add string beans and cook for 3 minutes
- Add bok choy and cook for 1 minute
- Cover pot and turn off stove. Keep covered for 6 minutes while mixture is still warm
- Serve with shrimp paste
Serves: 6
Time: 3:30
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