Go Back
+ servings
Kare-kareng Pata in a pan
Print Recipe
2.50 from 2 votes

Kare-kareng Pata

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 792kcal


  • 2 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 1/2 tablespoons annatto powder
  • 1 cup peanut butter
  • 1 tablespoon 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


  • 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 tender. 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 and 3/4 cup of the reserved broth and whisk until smooth. Set aside.
  • In a small bowl, combine annatto powder and ¼ cup of reserved broth. Stir until powder is dissolved and color has dispersed.
  • 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 2 to 3 minutes.
  • Add the remaining 6 cups of reserved broth and bring to a simmer.
  • Add annatto water, rice flour mixture, and peanut butter, stirring 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.
  • Add long beans and blanch for about 1 minute. With a slotted spoon, remove from liquid.
  • Add pechay and blanch for about 30 seconds. With a slotted spoon, remove from liquid.
  • Add vegetables to the pot and continue to cook for about 2 to 3 minutes or until heated through.
  • Arrange kare-kare on a serving platter and serve with sauteed shrimp paste on the side.



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