Crispy Pata
Crispy Pata is a Filipino dish made by boiling and deep-frying pork leg until crispy, served with a soy-vinegar dipping sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Leg | 1 | Kg |
| Water | 2 | Liters |
| Salt | 2 | Tbsp |
| Peppercorns | 1 | Tbsp |
| Bay Leaves | 3 | Count |
| Garlic | 5 | Clove |
| Soy Sauce | 1 | Cup |
| Vinegar | 0.5 | Cup |
| Sugar | 2 | Tbsp |
| Onion | 1 | Count |
| Cooking Oil | 1 | Liter |
Instructions
- In a large pot, combine water, salt, peppercorns, bay leaves, and garlic. Bring to a boil.
- Add the pork leg to the pot and simmer for about 1.5 to 2 hours until tender.
- Remove the pork leg from the pot and let it cool. Pat dry with paper towels.
- In a deep fryer or large pot, heat cooking oil to 180 degrees Celsius.
- Carefully lower the pork leg into the hot oil and fry until golden brown and crispy, about 15 to 20 minutes.
- Remove the pork leg from the oil and drain on paper towels.
- In a bowl, mix soy sauce, vinegar, sugar, and chopped onion to make the dipping sauce.
- Serve the crispy pata with the dipping sauce on the side.
Prep
- Thaw pork leg in the refrigerator overnight if frozen.
Kitchen equipment
Deep FryerLarge Pot