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3.8 from 12 votes

Kare-kareng Pata

Pork Kare Kare is a hearty stew with shanks and vegetables simmered in a rich peanut-based sauce. Delicious with steamed rice and sauteed shrimp paste!

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 4 Servings
Calories: 792 kcal
Course: Main Course
Cuisine: Filipino

Ingredients

  • 3 pounds pork shanks, cut into 2-inch thickness
  • 2 large eggplant, ends trimmed and cut into 1-inch thick
  • 1 bundle long beans, sitaw, cut into 3-inch lengths
  • 1 bundle pechay, ends trimmed and leaves separated
  • ¼ cup rice flour
  • 1 ½ tablespoons annatto powder
  • 1 cup peanut butter
  • 1 tablespoon canola oil
  • 1 medium onion, peeled and sliced thinly
  • 3 cloves garlic, peeled and minced
  • 2 tablespoons fish sauce
  • salt and pepper to taste
  • shrimp paste

Instructions

    Cup of Yum
  1. Rinse pork shanks under cold, running water. In a deep pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming any scum that accumulates on top.
  2. Lower heat, cover, and simmer, adding more water as needed to maintain 7 cups, for about 1 to 2 hours or until pork shanks are very tender but not falling apart. Drain meat, reserving 7 cups of broth.
  3. In a skillet over medium heat, add rice flour and cook, stirring occasionally, until lightly browned and toasted.
  4. In a bowl, combine toasted rice flour, annatto powder, and 1 cup of the reserved broth and whisk until smooth and well blended. Set aside.
  5. In a large pot over medium heat, heat oil. Add onions and garlic and cook until softened.
  6. Add pork shanks and cook, stirring occasionally, until lightly browned.
  7. Add fish sauce and cook for about 1 minute.
  8. Add the remaining 6 cups of reserved broth and bring to a simmer.
  9. Add rice flour mixture and peanut butter, whisking well to prevent lumps.
  10. Season with salt and pepper to taste.
  11. Continue to simmer for about 10 minutes or until sauce begins to slightly thicken.
  12. Meanwhile, in a pot over medium heat, bring about 4 cups of water to a boil. Add eggplant and blanch for about 1 minute. With a slotted spoon, remove from liquid and immediately plunge in a bowl of iced water.
  13. Add long beans and blanch for about 1 minute. With a slotted spoon, remove from the liquid and immediately plunge in a bowl of iced water.
  14. Add pechay and blanch for about 30 seconds. With a slotted spoon, remove from liquid and immediately plunge in a bowl of iced water.
  15. Drain vegetables very well and add vegetables to the kare kare. Continue to cook for about 3 to 5 minutes or until heated through.
  16. Arrange kare-kare on a serving platter and serve with sauteed shrimp paste on the side.

Notes

  • The skin around the hocks and shanks is rich in collagen, which becomes gelatin when cooked. Depending on the amount of gelatin in the broth, the peanut stew will congeal and set when cooled. The sauce will continue to thicken as it stands; feel free to adjust the amount of broth or water to desired consistency. 

Nutrition Information

Calories 792kcal (40%) Carbohydrates 38g (13%) Protein 69g (138%) Fat 43g (66%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 150mg (50%) Sodium 1213mg (51%) Potassium 1773mg (51%) Fiber 11g (44%) Sugar 16g (32%) Vitamin A 88IU (2%) Vitamin C 8mg (9%) Calcium 91mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 792

% Daily Value*

Calories 792kcal 40%
Carbohydrates 38g 13%
Protein 69g 138%
Fat 43g 66%
Saturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 150mg 50%
Sodium 1213mg 51%
Potassium 1773mg 38%
Fiber 11g 44%
Sugar 16g 32%
Vitamin A 88IU 2%
Vitamin C 8mg 9%
Calcium 91mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.