Crispy Pata
“Crispy pata“ means deep fried pata with a crunchy skin and soft and moist meat inside. “Pata” is the front or hind leg of a pig. Choose young pig for lesser fat deposit and for a superb tender meat.
Ingredients:
- 1 Pata (front or hind leg of a pig including the knuckles)
- 1 stalk celery
- 1 pc onion
- peppercorn
- 1 tablespoon of salt
- Enough oil for deep frying
- Enough water for boiling
Procedure:
- Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
- Make four to five inch cuts on the sides of the pata.
- On a deep stock pot, place the pata in water with salt, peppercorn, celery and onion. Bring to a boil and simmer for 30 minutes or until tender.
- Remove the pata from the pot and drain. Refrigerate for a few hours.
- In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
For Dip Sauce:
In a bowl, mix the following:
- 3/4 cup of vinegar
- 1/4 cup soy sauce
- 2 cloves of crushed garlic
- 1 head of diced onion
- 1 hot pepper or chili
- 1 tsp sugar
- Salt and pepper to taste.
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Chef, Cooking, crispy pata, ekusinero, ekusinero.com, filipino foods, filipino recipe, food blogs, food recipe, fried pork, fried pork legs, lechon kawali, philippine recipe, philippines, pinoy blogs, pinoy cooking, pinoy recipe, pork legs, pork recipe, Recipe
Published by admin in: Popular Pork
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