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.
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.
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Pork Recipe
Cuisine: Filipino
Keyword: crispy kare kare, kare kare pata
Servings: 3to 4 servings
Calories: 345kcal
Author: Manny
Ingredients
1whole pork patacleaned and hairs removed
1tsp.whole black pepper
1/2Tbsp.course salt
1pc onionquartered
water for boiling
cooking oil for frying
sauteed shrimp pastebagoong alamang
Ingredients for the kare-kare sauce:
3cupsbeef or pork broth
6Tbsp.peanut butter
4clovesgarlicminced
1Tbsp.soy sauce
1/2tsp.ground pepper
1Tbsp.patis
2Tbsp.glutinous rice flour
2pcseggplantsliced
2bundles string beanschopped into 3 inches length
2bundles pechay
2Tbsp.cooking oil
1/2tsp.achuete powder
Instructions
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.
Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting. Favorite Bible Verse: For in it the righteousness of God is revealed from faith for faith, as it is written, “The righteous shall live by faith.” (Romans 1:17)
Hi, your crispy kare kare look appetizing! I’ll try to cook this tomorrow for our lunch. Thanks for sharing this recipe!
HI Anton,I’m sure you will like this dish!