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5 from 1 vote

Crispy Kare-kare

Kare-kare is a popular Filipino dish served at special occasions. Try this crispy Kare-kare recipe that uses pork shank or 'pata' instead of the traditional oxtail and tripe.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Asian, Filipino
Keyword: crispy kare-kare, kare kare
Servings: 4
Calories: 285kcal
Author: Bebs



  • 2 (about 1 pound each) pork shank
  • 1 big onion - sliced
  • 2-3 cloves garlic - crushed
  • 1 teaspoon peppercorn
  • 1 tablespoon salt (or more)
  • water for boiling (enough to cover meat)
  • oil for deep frying


  • 4-5 tablespoons vegetable oil
  • 1 small onion, - chopped
  • 2 cloves garlic - minced
  • ½ cup peanut sauce or peanut butter (unsweetened)
  • ¼ cup glutinous rice flour
  • 2 cups pork broth
  • 1 teaspoon annatto powder
  • 1 eggplant - cut into slices
  • 1 bundle of string beans cut into 3-inch (7 cm) length


  • Put all ingredients for the Crispy pata (pork shank), except oil, in a pot and boil over medium-high heat for 1-2 hours or until meat is tender. Remove the meat from the broth and let the excess liquids drain out. Deep fry pork shanks in hot oil until skin gets crispy.
  • While waiting for the pork shanks to get done, prepare the sauce. In a saucepan, heat oil over medium heat. Once the oil is hot, add the eggplants and cook both sides until a bit brown, remove eggplants and cook the string beans next. Set them aside. Alternatively, the vegetables can also be boiled or added later when the sauce starts to thickens.
  • In the same pan, saute garlic and onion with the remaining oil just until they are soft.
  • Add 2 cups of the broth or stock and the annatto powder. Mix in the peanut sauce or peanut butter and the rice paste or flour and let it simmer until the sauce thickens. Remove from heat.
  • Assemble and serve with shrimp paste on the side. Perfect for steaming hot rice.


Do not use peanut butter that is sweet or too sweet. You can also grind your own roasted peanuts with a food processor.
You can also roast and grind your own sticky or glutinous rice to make the rice flour. Or just substituted with cornstarch dissolved in water.


Calories: 285kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 2595mg | Potassium: 396mg | Fiber: 4g | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 0.6mg