Friday, December 30, 2011
Friday, November 4, 2011
Crispy Pata Recipe
Crispy Pata is one of the most favorite and delicious filipino food. Basically its just a deep fried pork leg, sounds easy to cook but deep frying a whole pork leg needs extra caution as the oil goes wild and uncontrollable as soon as you put in the pork leg into the hot oil. You must slightly cover the pan to minimize the splattering of the hot oil but make sure not to fully covered it cause it may pop out due to the pressure.
This Crispy Pata is very high in cholesterol but with its tender and juicy meat and crispy skin that is perfectly matched with its dipping sauce makes this dish irresistible.
How To Cook Crispy Pata
Crispy Pata Ingredients:
1 whole pata ( pork leg )
2 tbsp salt
2 tbsp pepper
1 tbsp monosodium glutamate ( MSG )
5 tbsp crushed garlic
6-7 cups of water
cooking oil for deep frying
Cooking Procedure:
In a large casserole, place the pork leg (pata) in water with salt, pepper, monosodium glutamate, and crushed garlic, Bring it a boil and simmer for 1 - 1 1/2 hours until the pork becomes tender.
Drain the pork pata thoroughly and refrigerate it for 6-12 hours or put it in the freezer overnight.
Heat the oil in a large deep frying pan and deep fry the pork pata until golden brown.
Crispy Pata Dipping Sauce:
1/2 cup water
1/2 cup vinegar
1/4 cup soy sauce
3 tbsp chopped garlic
3 tbsp chopped onions
salt and pepper
chili pepper
Mix all the ingredients together in a small bowl and just adjust it according to your desired taste.
Deep frying tips:
Some recipes will tell you to sprinkle some flour to the boiled pork leg before deep frying it to minimize the splattering of the hot oil. You can also deep fry it frozen, frying it frozen makes the meat juicier while keeping the pork skin crispy.
This Crispy Pata is very high in cholesterol but with its tender and juicy meat and crispy skin that is perfectly matched with its dipping sauce makes this dish irresistible.
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| Crispy Pata |
Crispy Pata Ingredients:
1 whole pata ( pork leg )
2 tbsp salt
2 tbsp pepper
1 tbsp monosodium glutamate ( MSG )
5 tbsp crushed garlic
6-7 cups of water
cooking oil for deep frying
Cooking Procedure:
In a large casserole, place the pork leg (pata) in water with salt, pepper, monosodium glutamate, and crushed garlic, Bring it a boil and simmer for 1 - 1 1/2 hours until the pork becomes tender.
Drain the pork pata thoroughly and refrigerate it for 6-12 hours or put it in the freezer overnight.
Heat the oil in a large deep frying pan and deep fry the pork pata until golden brown.
Crispy Pata Dipping Sauce:
1/2 cup water
1/2 cup vinegar
1/4 cup soy sauce
3 tbsp chopped garlic
3 tbsp chopped onions
salt and pepper
chili pepper
Mix all the ingredients together in a small bowl and just adjust it according to your desired taste.
Deep frying tips:
Some recipes will tell you to sprinkle some flour to the boiled pork leg before deep frying it to minimize the splattering of the hot oil. You can also deep fry it frozen, frying it frozen makes the meat juicier while keeping the pork skin crispy.
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