lizasoberan
Culinary Explorer
Hey foodies! I'm excited to share one of my all-time favorite Filipino recipes with you today: Crispy Pork Pata! This dish is a true crowd-pleaser, featuring tender pork leg slow-cooked until it's fall-off-the-bone tender, then deep-fried to crispy perfection. Here's how to make it:
Ingredients:
![Meat on bone :meat_on_bone: 🍖](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f356.png)
![Fire :fire: 🔥](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f525.png)
![Woman cook :woman_cook: 👩🍳](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f469-1f373.png)
Ingredients:
- 1 pork pata (pork leg), about 3-4 pounds
- 1 head garlic, minced
- 1 onion, chopped
- 3 bay leaves
- 1 tablespoon whole peppercorns
- 1/2 cup soy sauce
- 1/4 cup vinegar
- Water, enough to cover the pork pata
- Salt and pepper to taste
- Cooking oil for deep-frying
- Start by preparing the pork pata. Make sure it's cleaned thoroughly, with any excess hair removed. You can ask your butcher to do this for you if needed.
- In a large pot, combine the pork pata, minced garlic, chopped onion, bay leaves, whole peppercorns, soy sauce, and vinegar.
- Pour enough water into the pot to cover the pork pata completely. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot. Let the pork pata simmer for about 2-3 hours or until it's tender. You can check for doneness by poking the meat with a fork—it should easily pierce through.
- Once the pork pata is tender, carefully remove it from the pot and let it cool slightly. Pat it dry with paper towels to remove excess moisture.
- Heat cooking oil in a deep fryer or large pot to 350°F (175°C).
- Gently lower the pork pata into the hot oil and fry it until it's golden brown and crispy, about 8-10 minutes.
- Once crispy, remove the pork pata from the oil and let it drain on a wire rack or paper towels.
- Allow the pork pata to cool for a few minutes before slicing it into serving portions.
- Serve your crispy pork pata hot with steamed rice and your favorite dipping sauce, like spicy vinegar or Mang Tomas liver sauce.
![Meat on bone :meat_on_bone: 🍖](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f356.png)
![Fire :fire: 🔥](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f525.png)
![Woman cook :woman_cook: 👩🍳](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f469-1f373.png)