Pata Kare-Kare (Pinoy Pork Leg Stew) [1]

1200g or 1.2kg pata (pork leg) - cut up in big pieces

4 cloves garlic - crushed

2 tbsp patis (Filipino fish sauce)

2 packets Quick 'n Easy Kare-Kare Mix (store bought)

150g eggplant - sliced

150g banana heart - trimmed and sliced

100g sitaw (Filipino string beans) - cut long

100g pechay (Chinese white cabbage) - chopped

Salt and pepper to taste

1

Marinate the pork leg pieces with crushed garlic and the fish sauce.
2

Then everything boil together in water for 5 minutes.
3

Season with little salt and pepper.
4

Drain and discard the cooked broth.
5

Add 3 cups water to the pork leg pieces.
6

Allow it to simmer on the stove till the meat cooks completely and is tender.
7

Retain only 1 1/2 cups broth in pan.
8

Then add the Kare-Kare Mix and vegetables - except the Chinese white cabbage.
9

Simmer until vegetables are cooked.
10

Now add the Chinese white cabbage and let it simmer.
11

Serve with sautéed Baggong Alamang.
12

Perfect during winter season.

Cooks Note