Early in December 2016, I saw a Facebook ad for a crispy pata joint along Congressional Avenue in Quezon City just a few blocks away from S&R Membership Shopping Club. Since we regularly shop at S&R anyway, I figured we could try the crispy pata for lunch and then go shopping. Traffic was bad, it was a sweltering day and we were famished. It was an hour-and-a-half drive from Antipolo to Quezon City and our stomachs were just not going to make it. When we passed Anix’s House of Kare-kare along Sumulong Highway, we decided to stop and have lunch. It’s been recommended by friends and we heard that the kare-kare was to die for.
We were more than satisfied with our meal at Anix’s. In fact, we used superlative words to describe the dishes. And I would have written about Anix’s sooner but the photos I took of our meal were not so good (I was using a not-too-good mobile phone at the time). We’ve passed by Anix’s House of Kare-kare so many times since that day and, each time we did, I’d recall that fabulous lunch. I give up. Never mind the bad photos. I can’t wait for our next meal at Anix’s to take new photos; I need to write about Anix’s now.
There were three of us for lunch that day—Speedy, Alex and I. We browsed the menu, saw crispy pata on the list and, well… we already had our hearts set on crispy pata for lunch, didn’t we, so why not at Anix’s instead of that joint on Congressional Avenue? But crispy pata and kare-kare together would be overkill. A lunch like that and we’d be so full we’d probably feel drowsy. Besides, Alex is and has never been a fan of kare-kare. So, we decided that the best partner for crispy pata was bangus belly sinigang.
Both dishes were delicious.
Most Filipinos probably think that anyone could cook sinigang but there’s a world of difference between superb sinigang and badly-cooked sinigang. At Anix’s the bangus belly sinigang broth had a perfect blend of sourness and saltiness. The vegetables were perfectly cooked—neither undercooked nor soggy from overcooking.
The rind of the crispy pata was lightly puffed and ultra crispy. The meat was tender and moist. The fat and tendons were gelatinous. I would have been happier though if the pork hock had been served uncut. For me, that’s the real crispy pata test. It’s easy to hide imperfections if the pork hock is served cut up but, served whole, every inch of imperfection would be visible.
But, overall… Yes, we were extremely happy with our meal. And there’s the proof.
Anix’s House of Kare-Kare is on Sumulong Highway, Antipolo City. I believe there is a branch on Tomas Morato, Quezon City, but I cannot vouch that the quality of the food there is as good as what we had in Antipolo.