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.
A Mouthwatering Twist on a Filipino Classic
When it comes to Filipino cuisine, few dishes can rival the comforting and flavorful appeal of Kare-Kare. Traditionally, Kare-Kare features tender oxtail and tripe, cooked in a rich peanut sauce alongside an array of vibrant vegetables. However, there’s a delightful twist on this classic dish that’s gaining popularity – Crispy Kare-Kare Pork Pata. In this article, we’ll guide you through the process of creating this mouthwatering masterpiece, step by step.
Preparing the Pork Pata for Crispy Perfection
The journey to Crispy Kare-Kare Pork Pata begins with the preparation of the star of the dish – the pork pata, or pork hocks. Here’s how to do it:
Place the pork pata in a pot. Add whole black pepper, onion, salt, and just enough water to cover the pork pata. Bring this flavorful concoction to a boil and simmer until the pork pata turns tender, which should take around 40 minutes. Once tender, carefully drain the pork pata and let it dry, setting the stage for the crispiest of outcomes.
Achieving Crispy Perfection
What sets Crispy Kare-Kare Pork Pata apart is the crispy texture of the pork pata itself. Achieving that level of crispiness is an art, and here’s how to master it:
Heat your cooking oil until it’s hot and ready. Gently place the boiled and dried pork pata into the hot oil. Allow it to deep fry until the skin reaches the desired level of crispiness. This should take around 30 to 40 minutes. Once the skin is gloriously crispy, remove the pork pata from the hot oil and let any excess oil drain away. You can slice the pork pata into serving pieces if you prefer, preparing it for the final assembly.
Steam the Vegetables to Perfection
Kare-Kare isn’t complete without a medley of fresh, perfectly cooked vegetables. Here’s how to ensure your vegetables are tender yet vibrant:
Begin by steaming the eggplant. After 5 minutes, add the string beans to the steamer. After an additional 4 minutes, introduce the pechay to the mix. Steam these delightful vegetables for another 3 minutes, then turn off the heat. Carefully remove them from the steamer and set them aside, ready to join the flavorful ensemble.
Crafting the Kare-Kare Sauce
The peanut-based Kare-Kare sauce is the heart and soul of this dish, and making it separately allows for precise control of its texture and flavor. Here’s how to craft the perfect Kare-Kare sauce:
In a saucepan, heat some oil and sauté garlic until it’s aromatic and golden. Add water, peanut butter, rice flour, patis (fish sauce), pepper, and atchuete powder to the saucepan. Stir this delectable mixture until the rice flour is completely dissolved. Bring it to a boil, then reduce the heat to a simmer. Allow the sauce to thicken to your desired consistency, and then turn off the heat.
The Grand Finale: Serving Crispy Kare-Kare Pork Pata
Now that all the components are ready, it’s time for the grand finale. Serving Crispy Kare-Kare Pork Pata is a feast for the senses, and there are a couple of ways to present this delightful dish:
One option is to serve the kare-kare sauce separately in a bowl, alongside the crispy pata and beautifully steamed vegetables. This allows each diner to customize their experience, drizzling the sauce to their liking.
Another approach is to arrange the crispy pata and vegetables on a platter and generously pour the kare-kare sauce over them. This creates a picturesque dish that’s sure to impress.
The Perfect Accompaniment: Sauteed Shrimp Paste
To truly elevate your Crispy Kare-Kare Pork Pata experience, don’t forget to serve it with a side of sautéed shrimp paste. The salty, umami-rich flavor of the shrimp paste pairs wonderfully with the creamy, nutty Kare-Kare sauce, creating a symphony of flavors that dance on your taste buds.
Crispy Kare-Kare Pork Pata – A Flavorful Fusion
In the world of Filipino cuisine, Crispy Kare-Kare Pork Pata is a delicious fusion of tradition and innovation. By infusing the beloved Kare-Kare with the crispy goodness of pork pata, this dish takes comfort food to a whole new level. So, the next time you’re looking to impress your family or guests with a truly delectable Filipino feast, give Crispy Kare-Kare Pork Pata a try. With this guide, you’ll be well on your way to mastering this flavor-packed masterpiece that’s sure to become a favorite at your table.
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.
Cooking Tips of Crispy Kare-Kare Recipe:1. Perfecting the Pork Pata Crispiness One of the key elements that make Crispy Kare-Kare Pork Pata so delightful is achieving the perfect crispiness of the pork pata. To ensure your pork pata turns out crispy and delicious:
- Dry Thoroughly: After boiling the pork pata, make sure to drain it thoroughly and let it air dry for a bit before deep frying. Moisture on the surface can hinder the crisping process.
- Hot Oil is Key: Heat your cooking oil to the right temperature before adding the pork pata. A sizzle upon contact is a good indicator that your oil is ready. Cooking in hot oil ensures a crispier result.
- Even Frying: To achieve an even crispiness, turn the pork pata occasionally while frying. This ensures that all sides are equally crispy and golden brown.
- Rice Flour Dissolution: When mixing the sauce ingredients, pay attention to dissolving the rice flour completely. Any lumps can result in an uneven and undesirable texture in the sauce.
- Adjust Consistency: The sauce should be thick and creamy but still pourable. If it becomes too thick, you can add a bit more water to reach the desired consistency.
- Taste and Adjust: Taste the sauce before serving and adjust the seasoning as needed. Some diners prefer a slightly sweeter or saltier sauce, so customize it to your preference.
- Steaming Order: Follow the suggested order when steaming the vegetables â€“ eggplant, string beans, and pechay. This ensures that each vegetable is cooked to perfection without overcooking any of them.
- Don't Oversteam: Keep a close eye on the vegetables while steaming. Oversteaming can result in mushy vegetables, so follow the recommended steaming times for each type.
- Ice Bath Trick: After steaming, you can quickly immerse the vegetables in an ice bath to stop the cooking process and lock in their vibrant color and crunchiness. This is especially useful if you're preparing the vegetables ahead of time.