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Pata Kare-Kare
Pork Kare-Kare is a Filipino stew featuring tender pork cooked in a rich, savory peanut sauce, often accompanied by vegetables and served with bagoong alamang.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings: 5 people
Calories: 6279 kcal
Course:
Main Course
Cuisine:
Filipino
Ingredients
- 3 lbs. pork leg sliced into serving pieces
- 5 cloves garlic crushed and chopped
- 1 yellow onion chopped
- 2 Chinese eggplants sliced
- 1 bunch baby bok choy
- 20 oz. banana blossoms
- 15 string beans cut into 2-inch pieces
- ½ cup peanut butter
- 2 teaspoons beef powder
- 1 ½ teaspoons annatto powder
- 1 ½ teaspoon turmeric powder
- 4 quarts water
- 1 tablespoon cornstarch
- 8 grams Maggi Magic Sarap
- 3 tablespoon cooking oil
Instructions
- Boil the pata in 1 quart of water for 10 minutes. Let it cool down. Discard the water and wash the pata thoroughly. Set it aside.
- Heat cooking oil in a wok. Sauté the garlic and onion until the onion softens.
- Add the boiled pata. Sauté for 30 seconds, then pour in the remaining water. Cover and let it boil.
- Add the beef powder, annatto powder, and turmeric powder. Stir well. Cover and simmer until the pork pata is completely tender. Note: Add water as needed.
- Stir in the peanut butter.
- Season with Maggi Magic Sarap and thicken the sauce by adding the slurry. Note: Make the slurry by combining 1 tablespoon of cornstarch with 3 tablespoons of water.
- Add the eggplant, string beans, and banana blossoms. Cook for 5 minutes.
- Add the baby bok choy and cook for an additional 2 minutes.
- Transfer to a serving bowl. Serve with bagoong alamang (shrimp paste).
- Share and enjoy!
Cup of Yum
Notes
- Tenderizing pork leg in a pressure cooker is an efficient method for achieving a soft texture in less time compared to traditional cooking. Place the meat in the pressure cooker with liquid. For this recipe, you can use water, which can be drained afterward, or beef broth to allow the flavor to soak into the meat while it tenderizes. Seal the pressure cooker and cook on high pressure for about 30 minutes. After cooking, allow the pressure to release naturally before opening the lid. This method quickly breaks down the tough fibers in the pork leg, resulting in tender and flavorful meat much faster than the normal cooking time, which usually takes more than an hour.
Nutrition Information
Calories
6279kcal
(314%)
Carbohydrates
172g
(57%)
Protein
432g
(864%)
Fat
427g
(657%)
Saturated Fat
132g
(660%)
Polyunsaturated Fat
60g
Monounsaturated Fat
200g
Trans Fat
0.2g
Cholesterol
1484mg
(495%)
Sodium
5196mg
(217%)
Potassium
11445mg
(327%)
Fiber
72g
(288%)
Sugar
55g
(110%)
Vitamin A
5812IU
(116%)
Vitamin C
95mg
(106%)
Calcium
690mg
(69%)
Iron
350mg
(1944%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 6279
% Daily Value*
| Calories | 6279kcal | 314% |
| Carbohydrates | 172g | 57% |
| Protein | 432g | 864% |
| Fat | 427g | 657% |
| Saturated Fat | 132g | 660% |
| Polyunsaturated Fat | 60g | 353% |
| Monounsaturated Fat | 200g | 1000% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 1484mg | 495% |
| Sodium | 5196mg | 217% |
| Potassium | 11445mg | 244% |
| Fiber | 72g | 288% |
| Sugar | 55g | 110% |
| Vitamin A | 5812IU | 116% |
| Vitamin C | 95mg | 106% |
| Calcium | 690mg | 69% |
| Iron | 350mg | 1944% |
* Percent Daily Values are based on a 2,000 calorie diet.