How To Cook Crispy Pata Recipes

CRISPY PATA

Steps:

• With a knife, scrape any stray hairs on pork leg and trim off nails.
• In a large pot over medium heat, combine pork leg, vinegar, 7-up, enough water to cover, garlic, peppercorns, bay leaves, and 1/3 cup salt. Bring to a boil, skimming scum that may accumulate on top.
• Lower heat, cover, and then simmer for about 1-1/2 to 2 hours or until meat is tender but not falling apart. If the meat is drying before it is fully cooked, add more water in 1 cup increments.
• Drain pork leg, discarding liquid and aromatics. Place on a rack and allow to cool to touch,
• Sprinkle with about 2 tablespoons salt and massage all over. Place in a container with a lid and freeze overnight.
• In a large, tall pot over medium heat, heat about 4 to 5 cups of oil (enough to cover the pork leg during deep-frying) to 350 F.
• Gently add pork leg and deep-fry, turning as needed, until golden.
• Remove pork from the pat and drain on a wire rack set over a baking sheet. Let rest for about 3 to 5 minutes before chopping. Serve hot with dipping sauce.

CRISPY PATA RECIPE

Steps:

• Clean the pork leg, scrape any stray hairs with a knife and remove the nails.
• Pour sprite or 7up and Water in a cooking pot, then let boil.
• Add the onion, dried bay leaves, whole peppercorn, and 1 /12 tablespoon of salt.
• Add the whole Pork Pata in the cooking pot, bring to a boil, skim the scum that accumulate to the top.
• When its boiling, lower the heat then simmer for 2 hours or until the Pata leg becomes tender.
• Remove the tender Pata from the pot and let it cool down.
• Rub the leg with garlic powder, ground black pepper, and remaining salt. Let it stand for 20 minutes to fully absorb the ingredients.
• Heat a deep frying pan, must be with cover and pour the cooking oil.
• Deep fry the pork leg, when the oil becomes hot.
• When placing Pork Pata in heated oil get your cover ready there will be a lot of hot oil splashing. Set your stove from high heat to medium when you have placed the Pork Pata in the frying pan, then set to low heat when pata starts to turn to golden brown in color.
• Continue cooking in medium heat turning as needed, until golden brown.
• Turn off heat and slowly pour the 1/4 cup of the water on the pork (this process will make the the skin more crispy).
• Remove the Crispy Pata then place it on paper towel to drain the oil.
• Serve with Atcharang papaya recipe and dipping sauce.

CRISPY PATA

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.

CRISPY PATA RECIPE

Steps:

• In a large cooking pot, pour-in water and apply low to medium heat. Bring to a boil.
• Add-in the cleaned pork leg, chopped onion, minced garlic, bay leaves, 3 tablespoons of salt, peppercorn, and pour-in the clear soda. Let it simmer for 50 to 80 minutes or until tender but still intact.
• Drain the liquid from the pot, leaving the pork leg. Then transfer to a rack and allow to dry. You can use paper towels to dry the pork leg faster.
• Store the pork leg in a refrigerator. Let it freeze for at least 5 hours or overnight.
• Rub the vinegar all over the skin of the pork leg and season with salt. Let it rest for 20 minutes.
• In a large cooking pot, pour-in and heat the oil in medium to high heat.
• Add-in the pork leg. Cover the pot until the splatter subsides a little. Deep-fry while turning the pork leg every now and then(if not completely submerged in oil) for 15 - 30 minutes or until the pork leg is crispy and a golden color is achieved.
• Drain the excess oil and transfer the pork leg onto a rack. Dry with paper towels.
• Transfer to a serving plate or a serving tray. Serve with the dipping sauce and enjoy!

CRISPY PATA

Steps:

• To clean pig foot, soak in cold running water, scrubbing toes on all sides with a scrubber. Rinse with clean water.
• Pour 2 gallons cold water in a large cooking pot and bring to a boil. Add cane vinegar, garlic, fish sauce, salt, baking powder, peppercorns, bay leaves and lemongrass. Slowly drop pig foot in the boiling water and cover with parchment paper. Let simmer on a low heat for 4 to 5 hours.
• Preheat oven to 200 degrees F.
• Remove pig foot and transfer to a flat sheet tray with wire rack. Place inside the oven to dry for 30 minutes.
• Preheat a fryer to 350 degrees F.
• Slowly drop pig foot in the hot oil and step back, as it will splash. Cook until hot oil is no longer popping, 2 to 3 minutes. Turn, then let cook, turning every few minutes, until the skin gets crunchy, 8 to 10 minutes total. Serve with Sawsawan Sauce, Timtim Green Chili and Quick Kimchi Cabbage.
• Mix soy sauce, cane vinegar, spiced vinegar, green onions, fish sauce, garlic, salt and chiles in a bowl until mixed well.
• Heat a pot on medium heat, then add oil. Add ginger, garlic and shallots and saute until soft and aromatic. Add the green chiles, vinegar, fish sauce and 1 cup water and season with salt and pepper. Simmer on low heat until all liquid is reduced, turning chiles 2 times during this process. Let cool, then refrigerate for up to 5 days.
• Soak cabbage in warm water and salt in a bowl at room temperature to wilt for one day. Drain salted water and wash cabbage, then squeeze out excess water. Place in a bowl and add kimchi powder, vinegar, garlic-onion paste and fish sauce. Place kimchi in a mason jar and store in the refrigerator.