Crispy Pata Deep Fried Leg Of Pork Recipes

CRISPY PATA

Crispy Pata image

Here is a foolproof way to achieve that perfect cracking skin that every Crispy Pata should have.

Provided by Bebs

Time 10h15m

Number Of Ingredients 16

Ingredients

1 whole pork leg (- about 1.7 to 2 kgs with nails trimmed)
1 tablespoons peppercorn
1/3 cup rock salt
1 head garlic (- cut across into half )
1 medium onion (- cut into quarters)
3 pieces bay leaves
6 cups water
1 tablespoon lye water (- See NOTE 1 for alternative to lye water)
1 tablespoon vinegar
salt
4 cups oil
1/2 cup vinegar
2 tablespoon soy sauce
1/2 teaspoon peppercorn (-crushed)
1 small red onion (- chopped finely)
1 piece chili labuyo (- chopped or use chili flakes)

Steps:

Place the pork leg in a snuggly fitting pot. Add salt, peppercorn, garlic, onions and bay leaves. Pour in the water ad bring to a boil over high heat.
Once it starts to boil, cover the pot and bring the heat down to low. Let it simmer for 1 hour or until meat and skin is tender but not too tender. You may add some water in between if it starts to dry up and the leg is not cooked yet.
Remove the pork leg from the pot and drain excess liquids. Place it on a rack over a pan so the liquids can drip easily. Let it rest for 30 minutes.
Brush the skin part completely with lye water. Place the leg in the fridge uncovered for at least 5 hours or overnight.
Brush the skin this time with vinegar then rub some salt all over. Rest again for 30 minutes then use a kitchen or paper towel to remove the salt from the skin.
Heat oil in a large, deep pot over medium-high heat. Once the oil is hot, gently add the pork leg and cover the pot. Wait until the splattering sounds subside a little and remove the cover. Replace the lid with a splatter screen if you have it.
Fry the pork leg until the skin becomes crispy Turn as needed to get all the skin to cook until they crackle. Takes about 30 minutes to cook all sides and maybe lesser if completely submerged in oil.
Transfer to a plate with paper towels to drain excess oil. Serve with vinegar-soy sauce dip while still warm and enjoy.

Nutrition Facts : Calories 953 kcal, Carbohydrate 2 g, Protein 81 g, Fat 66 g, SaturatedFat 25 g, Cholesterol 315 mg, Sodium 722 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY PATA (DEEP-FRIED LEG OF PORK)

Crispy Pata (Deep-Fried Leg of Pork) image

An ultimate comfort food when cholesterol doesn't matter... :) Crispy on the outside and scrumptious succulent meat on the inside... Great for gatherings...

Provided by Kikais Kitchen

Categories Pork

Time 1h50m

Yield 5-10 serving(s)

Number Of Ingredients 16

Ingredients

3 -5 lbs pork legs (front or hind including the knuckles)
1 (12 ounce) bottle Sprite (or 7-UP)
1 1/2 cups water
1 tablespoon salt
1/2 teaspoon baking soda
2 tablespoons fish sauce (patis)
2 tablespoons flour
1 teaspoon msg (optional)
oil, for deep-frying
2 -3 cups water (or enough to cover the pata for boiling)
3/4 cup vinegar
1/4 cup soy sauce
1 medium onion, diced
2 garlic cloves, crushed and chopped
1 small red chili pepper, chopped
salt and pepper

Steps:

Clean pata and slit skin (3-4 slits on both sides) without cutting bone.
Place in a deep pan with a tight cover.
Add water, 7 Up and salt. Bring to a boil after 15 minutes, add baking soda. Baking soda will hasten the softening of the pata's skin. Continue cooking for another hour or until tender. If water dries up and pata is not yet done, add another cup of water. Drain when done.
Hang for 1 day or place in refrigerator overnight to make skin dry. Before frying, brush with patis (fish sauce) and sprinkle with flour generously.
Deep fry until crispy and golden brown. Put off heat and pour 1/4 cup water. This will make the skin more crispy.
ENJOY!
*Prep and cooking time doesnt include drying the leg all day or overnight.

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