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.
Crispy Kare-Kare Pork Pata: A Twist on a Classic Favorite
There’s just something so comforting about traditional Filipino dishes, and Kare-Kare is one of them. As a young girl growing up, this dish often found its place on our family table during special occasions. It’s all about the rich peanut sauce, hearty meat, and the medley of vibrant vegetables that make Kare-Kare feel like a celebration on a plate. But today, I present a version that’s a bit different and more indulgent: Crispy Kare-Kare Pork Pata. It is such a delightful twist that takes this always-loved dish to another level of flavor and texture.
The Departure from the Classic Recipe
What draws the line between this recipe and the classic Kare-Kare is the way in which the meat is prepared. The pork hock, instead of simmering with the sauce, is boiled first until tender. These boiled pieces are then deep-fried until golden crisp. There would then be a contrast in texture: the pata skin would be crisply crackling, crunchy but to the bite of kare-kare sauce, creamy, nutty. One could bite into the crispy skin and find the soft, juicy meat inside, mingling perfectly with the savory sauce. It’s the kind of meal where you’d just want to dig in with your hands, shoveling up meat, sauce, and rice in one great big satisfied bite.
The Story Behind the Dish
Kare-Kare itself is a dish that traces its origins long ago, back to Pampanga-a place known as, for all practical purposes, the culinary capital of the Philippines. Its name might be taken from the word “curry,” but unlike the Indian or Thai versions, Kare-Kare has a milder flavor; its nuttiness coming from ground peanuts or peanut butter. This dish traditionally was made with ox tail or tripe and could make a Filipino feast in any gathering. The recipe itself underwent changes as time went by. Filipinos incorporated their creativity on the original recipe by substituting the common meat used with pork, chicken, or even seafood.
And that is what we do today, but with a twist – deep-frying the pork hock. This will give us a contrast that is perfect because it keeps the essence of Kare-Kare but in a new fresh texture. Though this one would easily bring one a nostalgia touch, the indulgence is just a bit more enchanting, making it perfect for special days when you need to splurge on all those people you love.
Preparation of the Meat: Patient in Disguise
This recipe demands a small amount of patience in preparing the pork hock. Boil it together with some aromatics such as onions, black pepper, and salt until the meat is fork-tender. This will ensure that the inside of the pork is juicy and full of flavor. Once boiled, you must dry it completely before frying it in the deep fryer. If the water is on the surface, then the splat of the oil will not crisp the skin.
Do not forget to heat the oil to about 350°F to 375°F when you are ready to fry. Gently place the pork hock into the oil and let it cook until the skin has crisped well up to a golden brown color. That usually takes 30 to 40 minutes, depending on the size of the hock. It is labor of love, but let me tell you, the result is worth every minute.
The Sauce: Heart of the Kare-Kare
But of course, it’s really the pork hock that’s the star attraction here, of course, because everything else blurs into one awesome dish-the Kare-Kare’s signature peanut sauce. Traditionally, it has a thick, nutty base made from ground peanuts and toasted rice. Conveniently, however, peanut butter and rice flour do quite the trick. Then it’s just a dash of atsuete powder to give this sauce its iconic reddish hue and makes the dish just as pleasing to the eye as it is pleasing to the palate.
One thing I just love about Kare-Kare sauce is how versatile it can be. You may have it thicken to your preference, add a little more depth with additional fish sauce, or even chuck in some finely ground peanuts to give it a bit of crunch. Key here would be letting it simmer so the flavors get to merge well to produce a rich, creamy, perfectly balanced sauce.
Serving Suggestions: Feast for the Sense
This dish is really good served with steamed vegetables. I prefer eggplant, string beans, and pechay; they add color and refreshing crunch on the platter that really helps cut back the richness of the meat and its sauce. I can serve it doused with the sauce over the crispy pata and vegetables or serve everything all separate. Personally, I like it best served separately because people can dip on and off as much as they would like.
But it is never complete without the bagoong sautéed shrimp paste on the side. The salty, umami condiment makes the creamy peanut sauce perfect. A little spoonful will make each bite come alive with a flavor explosion of the meat and vegetables.
Food for Thought: Kare-Kare Legacy
Kare-kare has survived not only in history books but, more importantly, in the Philippines and even the rest of the world. Its traditions were passed on from generation to generation, its place on dining tables in the country and its variations throughout the world. That comforting flavor was made possible from grand family feasts and town fiestas, even until today, in any other occasion. This crispy version is just one example of how people adapt and innovate the Filipino cuisine but also stay true to its traditions.
Whether it is a special family gathering, or if you just want something really hearty and comforting, this Crispy Kare-Kare Pork Pata is something to be tried. After all, it’s a harmonious mixture of the best of both worlds: crunch deep-fried pork paired with the nostalgic flavors of a beloved classic. Enjoy it with a heaping plate of steamed rice and let each bite remind you of the comforting flavors of home.
How to Cook Crispy Kare-Kare Pork Pata
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.
Video
Notes
Cooking Tips:
How to Get Your Extra Crispy Pork Skin
To get the crispiest pork hock, I dry-boil pork skin thoroughly before frying. Paper towels dab it flat and let air dry for a few minutes to allow excess moisture to evaporate. This is vital because if there is a lot of moisture, the oil splatters while frying and fails to give that fabulous crackly texture.Control the Consistency of the Sauce
To get that silky-smooth sauce for kare-kare, remember to wet the rice flour, so to speak, dissolve it in some water before actually pouring it into your pan. Simmer and stir constantly so there would be no lumps and the smooth flow of the sauce is kept. If the sauce has gotten too thick, in as much as possible, water or broth should be added to achieve appropriate consistency.Steam the Vegetables the Right Way
Steam them in stages, starting with the eggplant, followed by the string beans and then pechay. This way, every vegetable's starch released, as it would normally if it is exposed to too much heat, is minimized, and color and crunch come out vivid and clear. Mushy vegetables lose their specific texture and flavor if over-steamed.
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!