Wednesday, February 23, 2011
Crispy pata is a great food recipe especially during holidays and other special occasions. My mother always see to it that crispy pata is always a part of the Christmas menu. I am used to her crispy pata recipe where she uses catsup as the sauce. But I found another way to make perfect crispy pata at panlasangpinoy.com. It looks so really yummy that I got hungry while writing this post.
Easy as it may seem to do, but cooking the perfect yummy crispy pata requires a lot of care because you might hurt yourself while preparing this dish. So you better be careful.
So here's the yummy crispy pata and check out the video on how to make perfect crispy pata:
Hmmm, I better try this crispy pata recipe.Ingredients:
- 1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
- 6 pieces dried bay leaves
- 2 tablespoons whole peppercorn
- 4 to 6 pieces star anise (optional)
- 6 teaspoons salt
- 2 teaspoons ground black pepper
- 2 to 3 teaspoons garlic powder
- 12 to 15 cups water
- 8 to 12 cups cooking oil
- Pour water in a cooking pot then let boil.
- Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
- Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
- Remove the tender leg from the cooking pot and set aside until the temperature goes down.
- Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
- Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
- When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
- Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
- Serve with atcharang papaya and soy sauce – vinegar dipping sauce.
Note: As for the dipping sauce, panlasang pinoy makes his dipping sauce by combining 1 cup of vinegar with 1/4 cup soy sauce, 1 tablespoon brown sugar, one small chopped onion, and some bird’s eye chili. Then, he microwave it for 30 seconds to let the flavor of the onions out.
image/video/recipe credit: panlasangpinoy.com