Filipino Crispy Pata Dish
Pata which means Pork Feet in the Spanish language are quite popular due to its crispiness and delicious taste after dipping it in vinegar with soy sauce
Ingredients
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1 Pork Leg (Pata) with Skin
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4 litres Waterfor Boiling
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2 tbsp. Salt
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Cooking Oilfor Frying
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3 Bay Leaves
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1 Red Onionfor the sauce
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3 Cloves Garlicfor the sauce
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2 tbsp Sugarfor the sauce
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0.5 Cup Waterfor the sauce
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1 Cup Vinegarfor the sauce
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1/4 cup Soy Saucefor the sauce
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1 tbsp (grinded) Black Pepperfor the sauce
Directions
Crispy Pata is yet another traditional Filipino Dish made from fried pork legs. Pata which means Pork Feet in the Spanish language are quite popular due to its crispiness and delicious taste after dipping it in vinegar with soy sauce. Even it’s not a healthy Filipino Dish because it’s high in cholesterol, people can’t resist the delicious taste of the pork and its ease to eat.
First take the pork leg and boil it with two tablespoons of salt and bay leaves in four litres of water for about one hour until the pork is tender.
When it’s done and the meat is tender enough let it drain/air dry for about three hours. Make sure the meat is really dry and all moisture is out of the meat!
Add oil into a deep-frying pan or wok and make sure it reaches boiling heat.
Add the crispy pata into the oil until the skin puffs up. It’s important that the skin becomes crunchy! Don’t leave leave this process unattended!
When done, remove it from the oil, place it on a place and serve the Crispy Pata while it’s still hot together with the sauce.
Procedure to prepare Filipino Crispy Pata Sauce:
Prepare the red onions and by chopping it finely together with the garlic cloves.
Mix the vinegar, water, and soy sauce together.
When done add the chopped onions and garlic and two tablespoons of sugar.
Finally season the sauce with salt and pepper.
Recipe Reviews
Ingredients
| 1 Pork Leg (Pata) with Skin | |
| 4 litres Water | |
| 2 tbsp. Salt | |
| Cooking Oil | |
| 3 Bay Leaves | |
| 1 Red Onion | |
| 3 Cloves Garlic | |
| 2 tbsp Sugar | |
| 0.5 Cup Water | |
| 1 Cup Vinegar | |
| 1/4 cup Soy Sauce | |
| 1 tbsp (grinded) Black Pepper |
