Kare-Kare Pata: A Creamy, Peanutty Oxtail Stew Recipe You’ll Love

Kare-Kare is a classic Filipino stew known for its rich, savory peanut sauce, tender meat, and vibrant vegetables. While traditionally made with oxtail, this recipe uses *pata*, or pork hocks, for a slightly different, equally delicious, and often more accessible version. Kare-Kare Pata offers a satisfying and comforting culinary experience perfect for family gatherings or a special weekend meal. This comprehensive guide will walk you through each step of creating this authentic and flavorful dish. Get ready to immerse yourself in the aroma of toasted peanuts and the warmth of Filipino comfort food!

## What is Kare-Kare?

Kare-Kare is more than just a stew; it’s a cultural icon in the Philippines. Its distinct flavor profile comes from a combination of ground peanuts, annatto seeds (for color and subtle flavor), and a medley of vegetables. The meat, traditionally oxtail, is slow-cooked until incredibly tender, resulting in a melt-in-your-mouth texture. Variations exist, with some using tripe (beef stomach), beef shanks, or, as in this recipe, *pata*.

The dish is typically served with *bagoong alamang*, a fermented shrimp paste, which adds a salty and umami punch that complements the sweetness of the peanut sauce. It’s a dish that engages all the senses, from the vibrant colors to the complex and satisfying flavors.

## Why Use Pata (Pork Hocks)?

While oxtail is the classic choice, *pata* offers several advantages. Firstly, it’s often more readily available and more affordable than oxtail. Secondly, the pork hocks provide a similar richness and gelatinous texture to the stew, contributing to its characteristic creamy consistency. The bone marrow in the pata also adds depth of flavor. Finally, many find the flavor of pork to be a pleasant alternative, or addition, to oxtail. You can also use both oxtail and pata in combination for the best of both worlds!

## Ingredients You’ll Need:

Here’s a detailed list of ingredients for your Kare-Kare Pata. We’ve included notes and substitutions where possible.

* **Meat:**
* 2 lbs Pork Hocks (Pata), cut into serving pieces. Ask your butcher to do this for you, or use a cleaver at home. You can also use pre-cut pata.
* (Optional) 1 lb Oxtail, cut into serving pieces (for a richer flavor and more traditional approach)
* **Vegetables:**
* 1 large Onion, chopped
* 4 cloves Garlic, minced
* 1 bundle String Beans (Sitaw), cut into 2-inch lengths
* 1 large Eggplant, cut into 2-inch cubes
* 1 bundle Bok Choy (Pechay), separated into leaves
* 1/2 cup Banana Blossoms (Puso ng Saging), prepared (see instructions below)
* 1/2 cup Green Beans, cut into 2-inch lengths (alternative to string beans)
* (Optional) 1/2 cup Okra, cut into 1-inch pieces
* **Sauce:**
* 1 cup Peanut Butter, smooth or chunky (your preference! Natural peanut butter is great, but avoid varieties with added sugar)
* 1/2 cup Ground Roasted Peanuts (adds texture and intensifies the peanut flavor)
* 1/4 cup Rice Flour, toasted (thickens the sauce. Toasting it adds a nutty flavor and prevents a pasty taste)
* 2 tbsp Annatto Seeds (Achuete Seeds)
* 1/4 cup Cooking Oil
* 8 cups Water or Beef Broth (using broth adds more flavor)
* Fish Sauce (Patis), to taste
* Salt and Pepper, to taste
* **For Preparing Banana Blossoms (Puso ng Saging):**
* 1 Banana Blossom
* Water
* Vinegar or Lemon Juice
* **For Serving:**
* Bagoong Alamang (Fermented Shrimp Paste)
* Cooked Rice

## Detailed Instructions: Step-by-Step

Follow these steps carefully to ensure your Kare-Kare Pata turns out perfectly. We’ve broken it down into manageable sections for easier understanding.

**1. Preparing the Annatto Oil (Achuete Oil):**

This step is crucial for achieving the signature reddish-orange hue of Kare-Kare. Annatto seeds infuse the oil with color and a subtle, earthy flavor.

* In a small saucepan, heat 1/4 cup of cooking oil over low heat. Make sure the heat is very low to avoid burning the seeds.
* Add the annatto seeds to the oil. Let them simmer gently for about 5-7 minutes, or until the oil turns a vibrant orange-red color. Stir occasionally.
* Remove the saucepan from the heat and let the oil cool slightly. Strain the oil through a fine-mesh sieve, discarding the seeds. Set the annatto oil aside. This is your *achuete* oil.

**2. Preparing the Banana Blossoms (Puso ng Saging):**

Banana blossoms have a slightly bitter taste that needs to be removed before adding them to the stew. This process leaches out the bitterness.

* Remove the outer, tough layers of the banana blossom until you reach the pale, tender core.
* Slice the banana blossom thinly.
* In a bowl, combine the sliced banana blossom with water and a tablespoon of vinegar or lemon juice. This helps to prevent discoloration and further reduce bitterness.
* Let it soak for at least 30 minutes, or even up to an hour, changing the water a couple of times.
* After soaking, squeeze out as much excess water as possible. The banana blossoms are now ready to use.

**3. Cooking the Pata (and Oxtail, if using):**

This is the most time-consuming part of the recipe, but it’s essential for tenderizing the meat and extracting maximum flavor.

* In a large pot or Dutch oven, heat a tablespoon of the annatto oil (reserved from Step 1) over medium-high heat.
* Add the pork hocks (pata) and oxtail (if using) to the pot. Sear the meat on all sides until browned. This helps to develop a rich, savory flavor.
* Add the chopped onions and minced garlic to the pot. Sauté until the onions are softened and translucent, about 5 minutes.
* Pour in 8 cups of water or beef broth. Bring the mixture to a boil.
* Once boiling, reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the pata is very tender and the meat is easily falling off the bone. The cooking time will depend on the size and thickness of the pata. Check the water level periodically and add more if necessary to keep the meat submerged.
* *Pressure Cooker Method (Optional):* To significantly reduce cooking time, you can use a pressure cooker. Follow the same steps as above, but pressure cook for 45-60 minutes, or according to your pressure cooker’s instructions for cooking pork hocks. Release the pressure naturally before opening the cooker.

**4. Making the Peanut Sauce:**

This is where the magic happens! The peanut sauce is the heart and soul of Kare-Kare.

* In a separate bowl, combine the peanut butter, ground roasted peanuts, and toasted rice flour. Mix well until everything is evenly distributed.
* After the pata is cooked and tender, carefully remove it from the pot and set it aside. Strain the broth through a fine-mesh sieve to remove any solids. Return the strained broth to the pot.
* Gradually add the peanut butter mixture to the broth, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and creamy.
* Bring the sauce to a gentle simmer over medium heat. Cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. If the sauce becomes too thick, add a little more water or broth to thin it out.
* Season the sauce with fish sauce (patis), salt, and pepper to taste. Start with a small amount of fish sauce and add more gradually, tasting as you go. Remember that bagoong alamang, which is served with the dish, is also salty.

**5. Adding the Vegetables:**

The timing of adding the vegetables is important to ensure they are cooked but not overcooked.

* Add the eggplant to the simmering peanut sauce. Cook for about 5-7 minutes, or until the eggplant is tender.
* Add the string beans (or green beans) to the pot. Cook for another 3-5 minutes, or until the beans are tender-crisp.
* Add the prepared banana blossoms and bok choy (pechay) to the pot. Cook for just a few minutes, until the bok choy is wilted and the banana blossoms are heated through.
* If using okra, add it now and cook for 2-3 minutes, or until tender.

**6. Combining the Meat and Vegetables:**

* Return the cooked pork hocks (pata) and oxtail (if using) to the pot with the peanut sauce and vegetables. Stir gently to combine everything and ensure the meat is coated in the sauce.
* Heat everything through for a few more minutes, allowing the flavors to meld together.

**7. Serving Your Kare-Kare Pata:**

* Ladle the Kare-Kare Pata into serving bowls.
* Serve hot with steamed rice and a side of bagoong alamang (fermented shrimp paste). A small bowl of calamansi (Filipino lime) halves can also be offered for squeezing over the dish.

## Tips and Tricks for the Best Kare-Kare Pata:

* **Toast the Rice Flour:** Toasting the rice flour is crucial for achieving the right texture and flavor. It prevents the sauce from becoming pasty and adds a subtle nutty aroma. Toast it in a dry pan over low heat, stirring constantly, until it turns a light golden brown.
* **Use Good Quality Peanut Butter:** Opt for natural peanut butter without added sugar or preservatives. The flavor of the peanut butter will significantly impact the overall taste of the dish.
* **Don’t Overcook the Vegetables:** Overcooked vegetables will become mushy and lose their flavor. Add them in the order specified in the recipe to ensure they are cooked perfectly.
* **Adjust the Thickness of the Sauce:** If the sauce is too thick, add more water or broth. If it’s too thin, simmer it for a longer period to allow it to reduce and thicken.
* **Taste and Adjust Seasoning:** Taste the Kare-Kare frequently throughout the cooking process and adjust the seasoning as needed. Remember to account for the saltiness of the bagoong alamang when adding fish sauce.
* **Make it Ahead:** Kare-Kare Pata can be made a day or two in advance. The flavors will actually develop and deepen over time. Store it in an airtight container in the refrigerator and reheat it gently before serving.
* **Use Bone-In Pork Shanks for a Similar Result:** If you can’t find *pata*, bone-in pork shanks are a good alternative. They provide a similar richness and flavor.
* **Annatto Seed Alternatives:** If you can’t find annatto seeds, a small amount of paprika can add a touch of color, but it won’t provide the same flavor. Turmeric can also be used sparingly for color.
* **Bagoong Options:** Bagoong alamang can vary in saltiness and intensity. Start with a small amount and add more to taste. Some people prefer bagoong guisado, which is sautéed shrimp paste, as it has a milder flavor. If you absolutely cannot find bagoong, a high-quality fish sauce can be used as a very imperfect substitute.

## Variations and Additions:

* **Seafood Kare-Kare:** Add shrimp, mussels, or squid for a seafood twist.
* **Tripe Kare-Kare:** Include tripe (beef stomach) for a more traditional version.
* **Heart of Palm (Ubód):** Add heart of palm for a unique texture and flavor.
* **Spicy Kare-Kare:** Add chili peppers or chili flakes to the sauce for a spicy kick.
* **Vegan Kare-Kare:** Substitute the meat with tofu or mushrooms and use vegetable broth. Ensure your peanut butter doesn’t contain honey.

## Serving Suggestions:

Kare-Kare Pata is a hearty and satisfying dish that is best served with steamed rice. The rice soaks up the delicious peanut sauce and provides a perfect complement to the rich flavors.

* **Garnish:** Garnish with chopped peanuts, toasted garlic, or a drizzle of annatto oil.
* **Side Dishes:** Serve with other Filipino dishes such as lumpia (spring rolls), pancit (noodles), or adobo (meat braised in soy sauce and vinegar).
* **Drinks:** Pair with a refreshing drink such as calamansi juice or iced tea.

## Storage and Reheating Instructions:

* **Storage:** Store leftover Kare-Kare Pata in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat gently in a saucepan over low heat, stirring occasionally. You may need to add a little water or broth to thin the sauce if it has thickened during storage. You can also reheat it in the microwave, but be sure to stir it frequently to ensure it heats evenly.

## Nutritional Information (Approximate):

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*

(Per Serving, estimates will vary widely depending on portion size and ingredients):

* Calories: 500-700
* Protein: 30-40g
* Fat: 30-50g
* Carbohydrates: 30-40g

## Conclusion:

Kare-Kare Pata is a truly special dish that is sure to impress your family and friends. With its rich peanut sauce, tender meat, and colorful vegetables, it’s a feast for the senses. While it requires some time and effort to prepare, the end result is well worth it. So gather your ingredients, follow these instructions carefully, and get ready to experience the deliciousness of authentic Filipino cuisine! *Enjoy!* Don’t be intimidated by the number of steps, each one contributes to the depth of flavor that makes Kare-Kare a beloved classic. *Mabuhay!*