- 1 calf’s pata, well-cleaned
- bundles of sitaw (about 10 pieces each bundle), cut into inches long
- 1 banana heart (puso ng saguing), sliced finely crosswise
- 5 tablespoons lard
- 1 big onion, sliced
- 1 cloves garlic, crushed
- 2 tbsps. seeds of achuete
- 4 regular-sized eggplants into 1” lengths
- 3 small radishes, peeled and sliced
- 1/3 cup toasted rice, powdered
- 1/2 cup toasted peanuts, ground (or peanut butter)
- Salt to taste
How to Cook Kari-karing Pata
Clean the calf’s leg. Cut into desired pieces. Wash thoroughly, put in a saucepan, cover with water, bring to a boil then simmer until tender. Set aside. Saute the garlic, onion and tender calf’s leg. Pow the mixture in the saucepan adding salt to taste and water in which leg was cooked. Boil. Add the sliced banana heart. When the banana heart is almost tender, add the sitaw then the eggplants and radish. Wash the seeds of achuete and soak in one half cup of water. Add this colored water to the mixture. Add the powdered rice and peanuts stirring thoroughly to avoid sticking. Seive with bagoong (alamang) sauted with pork.
Quick Tip:
Remove fat from cooked calf’s leg by cooling mixture and lifting off layer of fat that forms on surface before adding to sauteed mixture.
