catar

Catar, also known as catar-catar or cata-catar, is a traditional Filipino dish originating from the Ilocos region of the Philippines. It is a type of soup or stew characterized by its rich, savory broth and tender meat. The primary ingredient is typically beef, often the tougher cuts that benefit from slow cooking to become tender. The broth is usually made by simmering the beef with aromatics such as onions and garlic, and sometimes ginger.

A distinctive feature of catar is the addition of vegetables. Common vegetables include leafy greens like pechay or mustard greens, as well as root vegetables such as potatoes and carrots. Some variations may also incorporate tomatoes for a slight tanginess. The stew is seasoned with fish sauce (patis) or soy sauce, and sometimes ground black pepper.

The preparation of catar involves boiling the meat until it is fork-tender, then adding the vegetables in stages to ensure they are cooked to the desired consistency. The dish is usually served hot, often as a main course, accompanied by steamed rice. It is a comforting and hearty meal, particularly popular during cooler weather or for family gatherings. While the core ingredients remain consistent, regional or family variations exist, leading to slightly different flavor profiles and ingredient combinations. Catar is a testament to the Ilocano culinary tradition of making flavorful and satisfying dishes from simple, readily available ingredients.