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Crispy Pata Kare-Kare
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5 from 2 votes

How to Cook Crispy Kare-Kare Pork Pata

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 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Pork Recipe
Cuisine: Filipino
Keyword: crispy kare kare, kare kare pata
Servings: 3 to 4 servings
Calories: 345kcal
Author: Manny

Ingredients

  • 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

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.

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