Easy Pork Pata Kare-Kare Recipe: A Filipino Comfort Food Classic
Learn to make delicious pork pata kare-kare with this easy recipe! Rich peanut sauce, tender meat, and crisp vegetables make this Filipino comfort food a family favorite. Ready in 90 minutes.
Ingredients
For the Stew:
- •2 lbs pork pata (pork hock/shank)
- •2 liters water
- •2 medium red onions, halved
- •1 tsp salt
- •500 g natural peanut butter (unsweetened)
- •1½ tsp cornstarch dissolved in ½ cup water (optional, for thickening)
Vegetables:
- •1 bunch string beans (sitaw) or green beans, trimmed and cut into 2-inch pieces
- •1 bunch organic pechay (bok choy)
- •1 small bunch green onions, cut in half
For Serving:
- •Sautéed shrimp paste (bagoong guisado), store-bought or homemade (Golden Hands or Kamayan Brand recommended)
- •Steamed white rice
Instructions
Boil the Pork
Place pork pata in a Dutch oven or large pot. Add water, halved onions, and salt. Cover and bring to a boil over high heat.
Simmer Until Tender
Once boiling, reduce heat to low and simmer for 1 hour or until the meat is fork-tender and easily pulls away from the bone.
Add Peanut Butter
Stir in the peanut butter and continue simmering until completely dissolved and well incorporated into the broth, about 5-8 minutes.
Prepare Vegetables
While the peanut butter sauce simmers, blanch string beans and pechay in boiling water for 2-3 minutes until semi-cooked. Immediately transfer to ice-cold water to stop cooking and preserve their vibrant color and crunch. Drain and set aside.
Season the Sauce
Taste the peanut sauce and adjust seasoning with additional salt if needed (but avoid making it too salty, as the bagoong will add saltiness). If the sauce isn't thick enough, stir in the cornstarch slurry and simmer for 3-5 minutes until desired consistency is reached.
Add Vegetables
Add the blanched vegetables and green onions to the pot. Heat through for 2-3 minutes until warmed but still crisp.
Serve
Transfer to a serving bowl and serve hot with steamed rice and sautéed bagoong on the side.
Chef's Tips
Make it Traditional
Substitute pork pata with 2 lbs oxtail for the classic version. Note that oxtail requires 2-3 hours of simmering to become tender.
Peanut Butter Choice
Use unsweetened, natural peanut butter for authentic flavor. Some Filipino brands are specifically labeled "pang kare-kare."
Vegetable Variations
Try adding eggplant slices, banana heart, or Baguio beans for variety.
Make-Ahead Friendly
Kare-kare tastes even better the next day as flavors develop overnight.
Storage & Reheating
Refrigerator:
Store in an airtight container for up to 3-4 days in the coldest part of your refrigerator.
Freezer:
Can be frozen for up to 3 months. Note that leafy vegetables like pechay may become watery when frozen—remove them before freezing or add fresh vegetables when reheating.
Reheating:
Warm on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much. Heat until internal temperature reaches 165°F.
About This Recipe
Kare-kare is one of the Philippines' most beloved comfort foods—a rich, savory peanut stew that brings families together for special occasions and Sunday dinners alike. While traditionally made with oxtail, this pork pata kare-kare version offers a more accessible and economical alternative that's just as delicious and takes half the time.
What is Kare-Kare?
Kare-kare is a classic Filipino stew characterized by its thick, creamy peanut sauce and medley of vegetables. The name is thought to derive from the Tamil word "kari" (curry), though the dish has evolved into something uniquely Filipino. Unlike spicy curries, kare-kare is mild and nutty, with its signature flavor coming from ground peanuts or peanut butter. The dish is traditionally served with bagoong (fermented shrimp paste), which adds a salty, umami punch that perfectly balances the rich, slightly sweet peanut sauce.
Why This Pork Pata Version Works
Pork pata (pork hock or shank) is an excellent choice for kare-kare because it has a faster cooking time (tenderizes in about 1 hour compared to 2-3 hours for oxtail), is more economical, provides rich flavor as the fat cap melts into the sauce, and creates a melt-in-your-mouth texture when cooked properly.
Common Variations
Kare-kare is wonderfully versatile. Popular variations include Traditional Oxtail Kare-Kare (the original version, perfect for special occasions), Crispy Kare-Kare (featuring deep-fried pork belly for added texture), Seafood Kare-Kare (using shrimp or fish for a lighter option), and Vegetarian Kare-Kare (substituting tofu and mushrooms for meat).
Where to Find Kare-Kare
Craving kare-kare but don't have time to cook? Search for Filipino restaurants near you serving authentic kare-kare and other traditional dishes.
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