Filipino Recipe · Holiday Recipes · Lutong Bahay (Daily Menu) · Pork Recipes

Crispy Pata Kare-Kare

Crispy Pata Kare-Kare
Credits @akoitosialvin

Crispy Pata Kare-Kare

INGREDIENTS:

  • 2-3 kilos pork hock (pata)
  • 1½ cup ground peanuts
  • ½ tasa peanut butter
  • 3 medium eggplants, sliced
  • 2 teaspoon patis (fish sauce)
  • 1 bundle pechay (1/4 kg) or snow cabbage
  • 1/4 kg string beans (sitaw), slice 2-inch length
  • 1 onion (chopped)
  • 5 cloves garlic, crushed
  • 1 tablespoon annatto powder (atsuete)
  • 3 tablespoons cooking oil
  • 1/4 teaspoon ground pepper
  • 1/2 tasa Bagoong alamang (bagoong)
  • 4 cups water (pork broth)

INSTRUCTIONS:

  1. For Crispy Pata: It is best to do this prior to cooking day. Because pork hock takes longer to prepare, so you will get a crispy result. Check recipe instructions here if cooking in advance.
  2. If you want to cook the pata the same day: In a large pot, boil the pata in water with salt, whole pepper, onion and laurel. Make sure the pata is submerged in water.
  3. Once the pata is tender, remove it from water and pat it dry with paper towels. Thoroughly dry it so there is no water residue before you fry it.
  4. Meanwhile, boil heat enough or plenty of oil in another pot and deep fry the boiled pata in it.
  5. Warning be extra careful when doing this or omit this step. Sprinkle water on the skin of the pork pata so that the skin will crack. Continue frying in oil until super crispy.
  6. For Kare-kare sauce: Sauté the garlic and onion. Put 2 cups of pork broth (from boiled pata) and 1 cup of water. Bring it to a boil and simmer over low heat.
  7. After boiling, add the eggplant, string beans and pechay. Half cook the vegetables and transfer into another plate so they don’t wilt or overcooked.
  8. Add the crushed peanuts, peanut butter and atsuete. Stir and season with fish sauce.
  9. Stir until the sauce thickens and add water if needed.
  10. When the sauce is at the right consistency, pour it over the crispy pata. And arrange the cooked vegetables.
  11. Served with Ginisang Bagoong on the side. Serve and Enjoy!

 

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