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.

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.

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:

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