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.
Nutrition Facts : ServingSize 1 cup, Calories 430 kcal, Carbohydrate 1 g, Protein 35 g, Fat 36 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 130 mg, Sodium 960 mg, Fiber 0.3 g
CRISPY PATA
Crispy Pata has always been treated as one of the beloved pork dish that's commonly served by Filipinos on special occasions.
Provided by Pilipinas Recipes
Categories Entree
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large pot, boil water and add Onion, Garlic, Bayleaf, Soy sauce, Pepper and Salt.
- Add Pork's leg and boil until soft and almost falling apart.
- Drain the pork and let it sit in the refrigerator for at least an 3 hours or until it's really cold.
- Heat the oil enough to cover the pork to about 180 deg. Celsius. Rub it with soy sauce and season the pork with salt and pepper before frying.
- Cook the meat until dark brown and crispy.
- Remove pork and drain on a wire rack. Let it rest for about 10 min.
- Slice the leg into parts and enjoy the crispy and moist Pata!
Nutrition Facts : ServingSize 4 oz, Calories 367 calories, Sugar 0 g, Sodium 800 mg, Fat 28 g, SaturatedFat 7.3 g, UnsaturatedFat 6 g, TransFat 0.3 g, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 27 g, Cholesterol 95 mg
ORIGINAL CRISPY PATA RECIPE
Provided by Panlasang Pinoy Recipes
Number Of Ingredients 8
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. If water dries up and pata is not yet done, add another cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or place in refrigerator overnight to make skin dry.
- Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown.
- Put off the heat and pour 1/4 cup water. This will make the skin more crispy.
- # Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).
CRISPY PATA
Crispy Pata made whole pork leg boiled until tender and then deep-fried until golden and crisp. Crunchy on the outside and moist on the inside, this popular Filipino delicacy is sinfully delicious
Provided by Lalaine Manalo
Categories Appetizer Main Entree
Time 10h30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 560 kcal, Carbohydrate 16 g, Protein 55 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 185 mg, Sodium 229 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
HOW TO COOK CRISPY PATA
Steps:
- Clean pata and slit skin (3 to 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.
- If water dries up and pata is not yet done, add another cup of water.
- Meat should not be too tender. Drain when done.
- Hang for 1 day or place in refrigerator overnight to make skin dry.
- Before frying, brush with patis 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.
CRISPY PATA
Here is a foolproof way to achieve that perfect cracking skin that every Crispy Pata should have.
Provided by Bebs
Categories Appetizer Main Course
Time 10h15m
Number Of Ingredients 16
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
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THIS RECIPE MAKES A CRUNCHY AND FLAVORFUL CRISPY PATA!
From yummy.ph
- 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.
- Dry pork thoroughly with paper towels. Season generously with salt and garlic powder. Wrap tightly in plastic wrap and freeze overnight.
- 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.
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Estimated Reading Time 4 mins
- Start by simmering the pork hock in water with the salt, garlic, onion, peppercorns and bay leaf for flavor. Alternatively, use a pressure cooker or a slow cooker. I used a pressure cooker today. After 40 minutes, I checked the pork hock, it wasn’t tender enough, so I cooked it for another 30 minutes. When the pork hock is tender, remove it from the broth and place on a rack to drip for a while.
- Preheat the turbo broiler to 475F or as high as it can go. Ovens are better because the temperature can go higher.
- When the desired temperature is reached, put the pork hock in. Roast until the rind is puffed and crispy. How long? That depends on the roasting temperature and the size of the pork hock. It can be anywhere from 30 minutes to 50 minutes.
- Should the pork hock be scored (slashed) before simmering or after simmering and before roasting? Heck, no. Not even if you’re deep frying. Slashing the rind and meat may make the pata cook faster but that’s also the surest way to lose moisture. You want the moisture in the meat locked in. No slashing. That’s a trick employed by lazy cooks in so-so restaurants. You’re cooking at home for yourself and your family — they, and you, deserve better.
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