Pares Pork or Beef

July 2, 2019
Beef Pares Pork or Beef

My son Brian has also developed a very fine nose and tongue for food. He loves to explore what is new in the Philippine food scene but not necessarily just Filipino. Brian loves to take me to the latest food scene that he has heard about and because of that I also got to taste the very dangerous ‘Fugu’! But he also loves his comfort food; a sample of which is Pares. He brought me some to taste with the order of, “Please copy or better this!” So here is my version.

Pares Pork or Beef

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By Marianne de Leon Serves: 4-6
Prep Time: 30 minutes Cooking Time: 2 hours Total Time: 2 hours 30 minutes

Beef Pares is a hearty Filipino stew made of beef ribs or pata (pork knuckle). It is made savory by soy sauce, hoisin sauce, oyster sauce, mushrooms, and star anise. The meat stew is paired with a clear broth that you can mix together for extra yumminess.


  • 1 kilogram pork pata or beef ribs - slice into 1-inch rounds for pork and between ribs for beef
  • ¼ cup cooking oil
  • ½ cup sliced onion
  • ½ tablespoon crushed garlic
  • ½ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 6 cups hot water
  • 2 pieces star anise - dismantle into star points
  • ½ cup Chinese rice wine or Sake
  • 1 teaspoon crushed peppercorns
  • 1 teaspoon sesame oil
  • 8 pieces dried shiitake mushrooms - soak in hot water then slice julienne
  • 2-3 pieces tenderized beef tendon sliced into 1-inch slices
  • ¼ to ½ cup brown sugar
  • 1 tablespoon cornstarch mixed with ¼ cup water
  • Broth of the Pares:
  • Beef bones about 1 kilogram (best is shank bones and knee bones - bake in oven at 350ºF (176ºC) for 20 minutes
  • Beef tendon 500 grams
  • ½ cup cooking oil
  • 1 carrot - peel and slice into 1/2-inch rounds
  • 1 long stalk of celery - slice into 2-inch lengths
  • 1 onion - slice into quarters
  • 1 teaspoon whole black peppercorns
  • 24 cups of hot water
  • 1/2 cup of patis (fish sauce)


Main Procedure:


Bake pata in oven set at 450ºF (230ºC) until the skin turn a very light brown - this is what prevents the skin from breaking when it is stewing.


If you are using beef ribs, then that will have to be sautéed with the garlic and onion.


In a thick bottomed saucepan or casserole, place over low heat and pour in the oil.


Saute the garlic and onion till the onion is translucent.


Add the beef ribs or baked pork knuckle. Toss around for a minute or two.


Pour in the soy sauce, hoisin sauce, oyster sauce, rice wine, and 6 cups of hot water.


Then add the black pepper corns, star anise, sesame oil and mushrooms.


Bring to a boil then turn down to slow simmer.


After about 1 hour of simmering, add the brown sugar and the beef tendon pieces and continue to simmer till almost falling off the bone.


At this point pour in and mix thoroughly the cornstarch mixture.

Broth Procedure:


In a big stock pot, pour in the oil and set the fire to low heat.


Add the onion, carrot, and celery. Toss around for a minute.


Add the tendon and sauté for about 2 - 3 minutes.


Add the beef bones and then pour in the water and season with peppercorns and patis (fish sauce).


Bring to a boil then down to a simmer till the tendon is almost tender.


Remove the tendon and mix with the beef or pork pares mixture and continue to simmer till done.


The broth should be very tasteful but not salty.


When you have reached this stage, stop simmering and you may now serve.

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