Pata Kare-Kare
Make your Pata Kare-Kare sarap kikko-namnam.
Ingredients
Meat
1 1/2 kg pork leg (Pata)
3 tbsps Kikkoman Soy Sauce
Salt and pepper to taste
1/2 large onions, slice
2 medium pcs carrots, cubes
2 pcs tomato, quartered
8 cups water
2 cloves garlic, crush and peeled
Sauce and Vegetables
2 1/2 cups whole peanuts
1 tbsp Kikkoman Soy Sauce
1/2 peanut butter
1/2 cup rice (preferrable Jasmine Rice), grind to crumbs - can be replace with rice flour
1/4 cup rice flour
1/2 or 1 small pc onion, cubed
2tbsps annatto powder. If using annatto seed, use 2 tbsp seed and soak in hot water and allow to sit for two hours.
1pc eggplant, cut to 1-inch cube
12 long sitaw (Asian string beans). cut 2-inch length or Baguio beans
1pc Banana Heart (optional), cut to half or quarters, soak in 1 tsp vinegar
1/4 cup calamansi
Serving condiment
2 cloves garlic, minced
1/3 Bagoong (fermented shrinmp or fish paste)
Preparation
Salt
Cook the meat:
Season the meat (pata) with salt.
Place meat in a pot and cover with cold water.
Bring to a boil (approximately 15mins) uncovered.
Turn off heat and remove meat from liquid.
Wash meat in cold running water. Throw our the cooked liquid with all the scum anf rinse pot.
2 medium pcs carrots, cubes
2 pcs tomato, quartered
8 cups water
2 cloves garlic, crush and peeled
3 tbsps Kikkoman Soy Sauce
Place the meat back in the same pot. Pour 8 cups of water. Add in slice onions, carrots, tomates and the crushed garlic.
Add 3 tbsps of Kikkoman Soy Sauce. Bring to a boil then lower heat to a simmer.
Cook covered for 2 hours.
Remove the meat from the soup stock and veggies and set aside covered.
Using the blender or immersion blender, blend all the vegggies with the soup stock.
Place the meat back to the purée stock.
TIP: Cover and refrigerate and can be use the next day.
TIP: You can cook the meat a day ahead. This allows you to remove any fat that has solidified as well.
1pc eggplant, cut to 1-inch cube
12 long sitaw (Asian string beans). cut 2-inch length or Baguio beans
2 1/2 cups whole peanuts
2tbsps annatto powder. If using annatto seed, use 2 tbsp seed and soak in hot water and allow to sit for two hours.
1pc Banana Heart (optional), cut to half or quarters, soak in 1 tsp vinegar
Prepare the vegetables
(If using) Annatto seed- soak in 1/4 cup water. Let soak for 2 hours.
(If using) Cut Banana hearts lengthwise to half, then cut cross wise to 3 equal parts. Soak the hearts in water and a little vinegar.
Cut eggplant to 2 inch cubes.
Cut out tips of the baguio beans. If using sitaw, cut to 2 inch length.
Mince the other half of the onion.
Mix raw peanuts in a pan. Stirring occasionally to prevent it from burning. Toast the peanut until golden brown. Set aside and let it cool down
Using a spice grinder or coffee grinder or food processor or mortar and pestle ground the toasted peanut.
Transfer to a bowl and set aside.
Next grind the raw rice using the same quipment used for grinding the peanut.
1/2 peanut butter
In a bowl, mix rice flour with the peanut.
Add in peanut butter, the hot stock from the meat and the rice flour dissolved in annatto liquid.
Assembling all the ingredients of the Kare-Kare.
Add the meat. Keep the heat at low to medium.
Bring to a simmer. Sir occasionally. Add in the chopped onions, eggplant, beans banana heart.
Cook until the vegetables are tender.
1/4 cup calamansi
Season with Calamansi juice, and Kikkoman Soy Sauce to taste.
Allow to simmer for 10 mins.
Remove from heat. Serve immediately.
1/3 Bagoong (fermented shrinmp or fish paste)
Sauté the bagoong with the garlic in a pan with oil at low heat. Cook until mixture is fragrant.
Remove from the pan and set aside.
To serve, serve with white rice and the prepared bagoong.
