Crispy Pata Kare-Kare: A Family Classic Straight From Dad’s Kitchen

Let me tell you a little story about one of the dishes that my brothers and I grew up obsessed with. You see, our dad was a single father, juggling a million things, but when he had the time (or it was a special occasion), he’d whip up this absolute masterpiece: Crispy Pata Kare-Kare. And trust me, it wasn’t just any dish; it was one that stopped us in our tracks the moment we smelled it cooking.

This family favorite actually goes even further back—it’s a recipe from Dad’s mom (so yes, it’s legit!). The crispy, deep-fried pork leg paired with rich, peanuty Kare-Kare sauce… heavenly doesn’t even begin to describe it. Dad always said it was his mom’s way of combining the best of both worlds—crispy and saucy, savory with a hint of sweetness. And honestly, every bite brings back a wave of nostalgia for us.

We didn’t get this dish every day, though. With Dad having so much on his hands, Crispy Pata Kare-Kare was the treat that made any day feel extra special. And while Dad might not have always had the time, when he did, this dish always hit the spot. It’s our family in a bowl—delicious, comforting, and unforgettable.

My brothers and I have shared the recipe and served it to Cafe Marco Cebu diners 11 years ago, and resharing the recipe for everyone to enjoy!

So, grab your apron, and get ready to try one of our family’s most treasured recipes. Trust me, once you taste it, it’ll become a regular in your kitchen too!

Ingredients:

For the Crispy Pata/ Pork Belly:

• 1 whole pork leg (pata), cleaned
• 8 cups water
• 2 bay leaves
• 1 tablespoon salt
• 1 tablespoon peppercorns
• 5 cloves garlic, crushed
• Oil for deep frying

For the Kare-Kare Sauce:

• 2 tablespoons annatto oil (or 2 tbsp annatto seeds soaked in oil)
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1/2 cup ground toasted peanuts
• 1/4 cup peanut butter (check out our homemade peanut butter recipe here to make this recipe extra special)
• 1/4 cup toasted rice, ground (optional for thicker sauce)
• 4 cups beef broth or water
• 1/2 tablespoon fish sauce (or adjust to taste)
• Salt and pepper to taste

Vegetables:

• 1 bundle string beans, cut into 2-inch pieces
• 1 eggplant, sliced
• 1 banana heart, sliced (optional)
• 1 bunch of pechay (bok choy)

For Serving:

• Shrimp paste (bagoong)
• Steamed rice

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Instructions:

Step 1: Prepare the Crispy Pata

1. In a large pot, combine the pork leg, water, bay leaves, salt, peppercorns, and garlic. Bring to a boil, then reduce to a simmer. Cook the pork leg until tender, about 1.5 to 2 hours.
2. Once tender, remove the pork leg and let it cool completely. Pat dry with paper towels to remove excess moisture (this helps make it extra crispy).
3. Heat oil in a deep fryer or large pot. Once hot, carefully deep fry the pork leg until the skin is golden and crispy. Remove and drain on paper towels. Set aside.
   

Step 2: Make the Kare-Kare Sauce

1. In a large pan, heat annatto oil. Sauté the onions and garlic until fragrant.
2. Stir in the ground peanuts, peanut butter, and ground toasted rice (if using). Cook until the peanut butter melts and combines with the other ingredients.
3. Gradually add the beef broth or water, stirring continuously to avoid lumps. Simmer the sauce over low heat until it thickens.
4. Season with fish sauce, salt, and pepper to taste.
   

Step 3: Cook the Vegetables

1. In a separate pot, blanch the string beans, eggplant, and banana heart in boiling water for 2-3 minutes. Drain and set aside.
2. Add the pechay to the boiling water last and blanch for about a minute. Remove and set aside.
   

Step 4: Assemble and Serve

1. In a large serving dish, pour the Kare-Kare sauce and arrange the blanched vegetables around the crispy pata.
2. Serve with a side of shrimp paste (bagoong) and hot, steamed rice.