NOVEL THINKING

It is very necessary to dry and cool the pork skin before re-frying or after each frying stage. You can use either hind or front leg to make Crispy Pata… Clean the pork pata by removing all hairs and by scraping the skin with a knife. While waiting for the liquid to simmer, scrape any stray hairs on pork leg. After the above process, rub patis on the pata and sprinkle flour liberally. Remove the pata from the pot and hang and allow to drip dry for 24 hours. This is to give some blisters to the outside layer of the pork knuckles. On a deep stock pot, place the pata in water with soda and salt. Gently add pork leg to the oil and deep fry. The tartness of the atchara balances the richness of the crispy pata.eval(ez_write_tag([[300,250],'bitemybun_com-large-leaderboard-2','ezslot_7',117,'0','0'])); The chewiness of the shredded papaya meats and fibers blends into the crunchy texture of the crispy pata. The ideal part of the pork to be used in this recipe is the front leg of the pork. Enjoy. Using a large pot or a deep wok, heat in medium heat and add enough oil to submerge the Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Turn as needed until golden brown and crispy. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours. Powered by.

Why you want to cool the pork skin every time, (front or hind leg of a pig including the knuckles). Crispy Pata is best served with Atsara or Fermented papaya in sweet and sour relish. The chewiness of the shredded papaya meats and fibers blends into the crunchy texture of the crispy pata.If you cannot buy or make your own atsara, a simple dipping can be made. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown. Crispy Pata is a dish that is an all-time Filipino favorite usually served in special occasion. Bring the liquid to a simmer over medium heat. Simple theme. The tartness of the atchara balances the richness of the crispy pata.. I love creating free content full of tips for my readers, you. Add in the baking soda and continue to simmer for another hour or until meat is tender but not falling apart. It is a Filipino delicacy made from whole pork leg deep fried until crispy on the outside while the meat stays tender and moist. The pork can then be thawed and is now ready for its third frying. Using a large pot or a deep wok, heat in medium heat and add enough oil to submerge the pata. Salt and pepper to taste.

Crispy Pata is actually very simple to cook although the process may take some time. Rub the outside skin with fish sauce and lightly sprinkle with flour. Crispy Pata is best served with Atsara or Fermented papaya in sweet and sour relish. Just click on the name link below the picture to see complete recipe. Remove pork leg from the pot and drain excess oil. Some cooks are preparing this in batches and store the pork knuckles after the first or second frying. Bring to a boil and simmer for 20 minutes. Crispy Pata is also an unhealthy Filipino dish so please eat in moderation. Crispy Pata is not complete without the accompanying dip— a mix of vinegar, soy sauce, chopped onions, ground pepper and, sometimes, chili labuyo.

In a large pot, combine water, garlic, anise seeds, bay leaves, peppercorn, salt, sugar, soy sauce and vinegar.

Hind Leg or Front Leg? Make four to five-inch cuts on the sides of the pata.

If planning to include this dish to your upcoming party, just boil few pieces at a time and store in the freezer for later use. Refrigerate for at least overnight before frying.

Then add the baking soda and continue to simmer for another 10 minutes.

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