Pata Kare-Kare (Pinoy Pork Leg Stew) |

Posted on

16 October 2012


Mary Santander

Pata Kare-Kare (Pinoy Pork Leg Stew)


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


  • Marinate the pork leg pieces with crushed garlic and the fish sauce.
  • Then everything boil together in water for 5 minutes.
  • Season with little salt and pepper.
  • Drain and discard the cooked broth.
  • Add 3 cups water to the pork leg pieces.
  • Allow it to simmer on the stove till the meat cooks completely and is tender.
  • Retain only 1 1/2 cups broth in pan.
  • Then add the Kare-Kare Mix and vegetables - except the Chinese white cabbage.
  • Simmer until vegetables are cooked.
  • Now add the Chinese white cabbage and let it simmer.
  • Serve with sautéed Baggong Alamang.
  • Perfect during winter season.
Cooks Note

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