This is a variation of the all time Pinoy favorite, the kare-kare dish. This is a creative version of the pork pata kare-kare where the pork pata or pork hocks are cooked first as a crispy pata. The pork pata is boiled first and added with aromatics until tender then deep fried. The kare-kare sauce is made and cooked separately unlike the usual kare-kare dish where the sauce and the meat are cooked together. And also the vegetables are also cooked separately by either steaming or frying whichever you prefer. There are also ways to serve it, you can serve the kare-kare sauce separately with the pork pata and vegetables or you can drizzle to sauce on the arranged meat and vegetables.
How to Cook Crispy Kare-Kare Pork Pata
- 1 whole pork pata cleaned and hairs removed
- 1 tsp. whole black pepper
- 1/2 Tbsp. course salt
- 1 pc onion quartered
- water for boiling
- cooking oil for frying
- sauteed shrimp paste bagoong alamang
Ingredients for the kare-kare sauce:
- 3 cups beef or pork broth
- 6 Tbsp. peanut butter
- 4 cloves garlic minced
- 1 Tbsp. soy sauce
- 1/2 tsp. ground pepper
- 1 Tbsp. patis
- 2 Tbsp. glutinous rice flour
- 2 pcs eggplant sliced
- 2 bundles string beans chopped into 3 inches length
- 2 bundles pechay
- 2 Tbsp. cooking oil
- 1/2 tsp. achuete powder
How to cook Crispy Kare-Kare Pork Pata:
- In a pot, combine pork pata, whole black pepper, onion, salt and enough water just to cover the pork pata. Bring to a boil and cook until tender for about 40 minutes. Drain and let dry.
- Deep fry in hot cooking oil until the skin are crispy for about 30 to 40 minutes. Drain excess oil and slice in serving pieces if desired.
- Steam the eggplant first than after 5 minutes add the string beans. After 4 minutes add the pechay in the steamer. Steam for another 3 minutes then turn of heat. Remove from the steamer and set aside.
- To make the kare-kare sauce; in a sauce pan, heat oil and saute garlic. Put the water, peanut butter, rice flour, patis, pepper and atchuete powder.
- Stir until the rice flour is dissolved and bring to a boil. Simmer until the sauce thickens and turn off heat. Serve sauce in a separate bowl with the crispy pata and vegetables. Serve also with sauteed shrimp paste.