Spicy Crispy Pata

Spicy Crispy Pata

1 to 1.3 kilos pata
4 tablespoons salt
4 pieces bayleaf
water for boiling
cooking oil for deep-frying
2 cloves garlic, minced
1 1/2 tablespoons butter
2 pieces siling pangsigang, sliced
1 piece siling labuyo, chopped

Cooking Instructions:

1 Boil pata with salt and bayleaf over low heat for 2 hour or until meat is tender. Drain and pat-dry.

2 Deep-fry in hot oil until golden brown and crispy, about 10 to 15 minutes. Make sure the pata is fully submerged in oil. Set aside.

3 Saute garlic in butter. Add chilies. Set aside 1/2 garlic mixture once golden brown.

4 Place the pata in the same wok and toss in garlic mixture.

5 Place pata on a serving plate and garnish with reserved garlic mixture.

source:  yummy.ph

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Crispy Pata

Crispy Pata

1 whole piece (about 1.5 kilos) pork knuckle (pata front), cleaned and stray hairs removed
1 (250-ml) bottle clear soda (7-Up or Sprite)
3 bay leaves
5 cloves garlic, smashed
1 tablespoon rock or sea salt, plus more for seasoning
1 teaspoon black peppercorns
garlic powder, to season
vegetable oil for shallow-frying

For the dipping sauce:
1/4 cup vinegar
1 tablespoon soy sauce or to taste
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 tablespoon chopped red onions
1 bird’s eye chili (siling labuyo), chopped

Cooking Instructions:

1 Make 3 deep slits on pork. Place pork in a deep casserole, together with soda, bay leaves, garlic, 1 tablespoon salt, and black peppercorns. Fill with water to cover pork. Bring to a boil then reduce to a simmer. Cook for 1 hour or until pork is fork tender.

2 Remove pork from casserole and discard water. Let pork cool on a wire rack.

3 Dry pork thoroughly with paper towels. Season generously with salt and garlic powder. Wrap tightly in plastic wrap and freeze overnight.

4 When ready to cook, heat oil in a deep, heavy-bottomed pot until oil registers 350°F on a thermometer. Carefully place frozen pork in pot. Cover pot with a lid or splatter guard (the oil will bubble and splatter). Fry 1 side for 10 minutes or until golden and crisp.

5 Meanwhile, make the dipping sauce: Combine all ingredients in a bowl. Stir until sugar dissolves. Taste to adjust seasoning.

6 Carefully turn pork to cook the other side. Cover pot and fry for another 10 minutes or until golden and crisp.

7 Drain crispy pata on paper towels to remove excess oil. Transfer to a platter and serve whole or remove crispy pata from the bone and slice into 2-inch pieces. Serve immediately with dipping sauce on the side.

source:  yummy.ph

Crispy Pata

Crispy Pata

• 1 whole Pata (pig’s leg-2 kilos), knuckles removed 
• 1 Can Sprite or 7-Up (12 oz) 
• 5 pcs. star anise (optional) 
• 7 pieces dried bay leaves 
• 2 tbsp whole peppercorn 
• 2 tbsp ground black pepper 
• 6 teaspoons salt 
• 2 to 3 teaspoons garlic powder 
• 8 to 12 cups cooking oil 
• 12 to 15 cups water

Cooking Instructions:

• Pour water in cooking pot and let boil.
• Put-in dried bay leaves, star anise, whole peppercorn, and 4 teaspoons of salt.
• Add the pata (whole pig’s leg) in the cooking pot and simmer until the pata becomes tender (about 45 to 60 minutes).
• Remove the pata from the cooking pot and set aside to cool off.
• Rub the pata with garlic powder, ground black pepper, and salt. Let it stand for 15 minutes.
• Heat a large cooking pot with cover and pour-in the cooking oil.
• When oil becomes hot, deep fry the pork leg. Continue cooking in medium heat until crispy in both sides. Be extra careful in doing this procedure.
• Turn-off heat and remove the crispy pata. Transfer it to a serving plate.

Hot Tip:

• Serve with atchara and dipping sauce.

The Dipping Sauce (Mix all these ingredients in a dipping bowl)

• 1 red onion, chopped finely 
• 4 cloves minced garlic 
• 1 tbsp ground black pepper 
• 4 tbsp brown sugar 
• 1 cup vinegar 
• 1/4 cup soy sauce 
• 2 green and red chili peppers, chopped 
• 1/2 cup water

Source: Lahat Sarap

Boneless Crispy Pata

Boneless Crispy Pata

1 kilo pork leg (pata)
2 tablespoons whole black peppercorns
2 tablespoons rock salt
3 pieces laurel leaves
4 cups vegetable oil for deep-frying
 

1  Debone and cook the pork leg or pata in boiling water with salt and whole black peppercorn for 1 1/2 hours. Cool.

2  Place pata in a deep pan filled with cooking oil; simmer for 20 minutes on very low heat.

3  Set aside to cool.

4  Place again in cooking oil and simmer for another 10 minutes on very low heat. Then deep-fry for 5 minutes on high heat, or until golden brown and crispy.

5  Make the soy vinaigrette sauce: In a bowl, mix together the following: garlic, onion, soy sauce, vinegar, siling labuyo, salt. Serve with the pata or tilapia. This versatile dipping sauce is great for grilled meats too.

6  Slice into thin rounds and serve with soy vinaigrette and atchara on the side.

Frying tip: This frying technique—simmer-cool-simmer and deep-fry—is the secret to achieving that extra crispy skin.

source:  yummy.ph