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Simple Kare-Kare na Pata

Now who doesn't love Kare-Kare? The combination of tender meat and the savoury sauce, and yes the bago-ong - all scream for extra rice! But of course preparing kare-kare "from scratch" tends to be a labor intensive especially when you have to prepare the sauce using the traditional recipe - ground peanuts, toasted rice, achuete, etc. But good thing there are different brands of ready-to-use kare-kare mixes available that making kare-kare now takes a few simple steps.
Here's a simple Kare-Kare na Pata Recipe
  • 1 kilo Pata (hocks), if you could choose the meaty portions much better
  • 2 Packs instant Kare-Kare mix (I used Del Monte Quick N Easy Kare-Kare Mix)
  • Eggplant,sliced
  • Puso ng Saging, cleaned and sliced
  • Sitaw, cut around 2-3 inches long 
  • Pechay
  • Salt
  • Water
  • Sauteed Bago-ong (I used store-bought Barrio Fiesta)

How to make Kare-Kare na Pata
  1. Boil pata until tender. Remove impurities that will arise. It took me over an hour of boiling to get the tenderness I wanted.
  2. Add puso ng saging and boil for 3-5 minutes or until tender.
  3. In a bowl, dissolve kare-kare mix using broth from the boiled pata. 
  4. Mix-in the sauce together with the pata and puso ng saging and simmer for 2-3 minutes. If the consistency is not thick enough, you can mix-in some slurry (cornstarch and water) to thicken to your desired consistency.
  5. Season with salt or bago-ong.
  6. Add eggplant and sitaw. Simmer for 3 minutes or until tender.
  7. Finally, add pechay and cook for a minute or two.
  8. Top with fried garlic if desired. Serve with bago-ong. (I add calamansi to the bago-ong for some zesty flavour)

Note that there are no "measurements" for the for the vegetables. Just add as much as you like or what's available.

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