Kare-Kare, Kare-Kareng Pata ng Baboy

Kare-Kare, Kare-Kareng Pata ng Baboy
Kare-Kareng Pata ng Baboy. This is the pork version of that popular Pinoy food kare-kare dish. The usual choice cut for pork kare-kare is the pork leg and hocks. Although the pork hocks are cheaper, there isn’t much meat on them.

Kare-Kareng Pata ng Baboy Recipe

Personally I prefer the pork legs, aside from that thick gelatin like skins that is best for kare-kare, there is also plenty of the equally delectable muscle meat.

Kare-Kareng Pata ng Baboy

The cooking method is the same as on all my previous kare-kare post using the commercially sold kare-kare mix.

Ingredients:

1 1/2 kilo pata ng baboy, pork leg, saw cut into 2” lengths
3 medium size eggplant, trimmed, slice diagonally
1 small size banana bud, trimmed, quartered and cut diagonaly
1 bundle sitaw, trimmed,  cut into 2" long
1 bundle pechay, trimmed
1/2 head garlic, peeled, chrushed, chopped
2 large size onion, peeled, chopped
1 packet Mama Sita Kare-kare mix
cooking oil
unsweetened ginisang bagoong alamang

Cooking procedure:

Kare-Kare, Kare-Kareng Pata ng Baboy - Gallery

In a large sauce pan put pork leg, add enough water to cover, bring to a boil. Lower heat and simmer for 1to 2 hours or until tender, add more water as necessary. Remove all scum that rises to the surface. Remove from casserole, separate the pork and stock, set aside pork leg, using a sieve filter out scum from the broth and set aside. In same sauce pan, sauté garlic and onion, add in pork leg and stir cook for 2-3 minutes then pour in 4 to 6 cups of stock and simmer for another 3 to 5 minutes. Add kare-kare mix diluted in 1 cup of stock and the banana bud and simmer for 3 to 5 minutes and until sauce thickens, then add all the other vegetables. Cook for another 3 to 5 minutes or until vegetable are just cooked. Serve hot with ginisang bagoong alamang.

See other related kare-kare recipes:

Kare-Kare Beef Tripe
Kare-Kare Buntot ng Baka

See other related pork leg recipes:

Braised Pork Leg with Hoisin Sauce
Crispy Pata
KBL – Kadyos, Baboy at Langka
Lauya nga Luppo ti Baboy, Nilagang Pata ng Baboy
Paksiw na Pata ng Baboy

11 comments:

Cecilia MQ said...

my favorite of all specially with extra serving of bagoong. I think I will make me some this weekend and will be using mama sita kare-kare mix. thanks for sharing.

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Anonymous said...

for the pork kare kare..dont we need to add peanut butter? or mama sita mix is enough..thanks!

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ut-man said...

If you prefer a creamier sauce you could always add 2-3 tblsp. of peanut batter. I suggest use a peanut butter that is not too sweet, not unless you want some sweetness on your kare-kare. Should you find the sauce runny just thicken it with 2-3 tblsp. of cornstarch. Goodluck…

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Anonymous said...

my mom makes the best kare kare ever.. i remeber she used giling na bigas at mani to make the sauce thicker.. kare does not need to be sweet.

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ut-man said...

I hope one of this day I could make kare kare from scracth.

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Anonymous said...

cris,,said..
i hope i can cook kare kare,,..
favorite nmin yan ng bf ko..

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ut-man said...

Hi Cris, you can just follow the recipe.

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Anonymous said...

OOOOOO <3 i lyk it :)))))))

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Anonymous said...

i think its yummier if we add more peanut for it

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ut-man said...

Watch for my next kare kare version with a lot of peanut butter.

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Darylljoy Cancio said...

Ive already try to cook kare kare and i put a lot of butter its so good...tnxs for sharing youre recipe

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