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!
Servings: 4 Servings
Calories: 792kcal
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
- 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.
- 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.
- In a skillet over medium heat, add rice flour and cook, stirring occasionally, until lightly browned and toasted.
- 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.
- In a large pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork shanks and cook, stirring occasionally, until lightly browned.
- Add fish sauce and cook for about 1 minute.
- Add the remaining 6 cups of reserved broth and bring to a simmer.
- Add rice flour mixture and peanut butter, whisking well to prevent lumps.
- Season with salt and pepper to taste.
- Continue to simmer for about 10 minutes or until sauce begins to slightly thicken.
- 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.
- 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.
- Add pechay and blanch for about 30 seconds. With a slotted spoon, remove from liquid and immediately plunge in a bowl of iced water.
- Drain vegetables very well and add vegetables to the kare kare. Continue to cook for about 3 to 5 minutes or until heated through.
- Arrange kare-kare on a serving platter and serve with sauteed shrimp paste on the side.
Video
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
Calories: 792kcal | Carbohydrates: 38g | Protein: 69g | Fat: 43g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1213mg | Potassium: 1773mg | Fiber: 11g | Sugar: 16g | Vitamin A: 88IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 4mg