Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, super crispy pata. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
This video will show you How to Cook Super Crispy Pata. This is crispier than the regular and I also included the steps on how to make a yummy dipping sauce. Super Crispy Pata is a good dish to make during the Holidays. Crispy Pata is best enjoyed as a main dish with warm white rice.
Super Crispy Pata is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Super Crispy Pata is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook super crispy pata using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Super Crispy Pata:
- Make ready 1 whole Pork Pata (Pig Front Leg)
- Prepare 1 medium Onion, sliced into 4 pieces
- Get 2 tbsp Salt
- Make ready 1/4 cup Fish sauce
- Get 3-4 dried Bay leaves
- Prepare 1 tbsp whole black peppercorns
- Take 1 cup Sprite/7up
- Make ready Water
- Make ready 5 cups Oil
- Prepare Dipping Sauce
- Take 1/2 cup vinegar
- Take 1/4 cup soy sauce
- Make ready 3 pieces shallots, chopped
- Prepare 3 cloves garlic, minced
- Take 2 tbsp sugar
- Get 2 Taiwan chilli, chopped
- Get 1/4 tsp salt
- Take 1/4 tsp ground black pepper
For super-crispy skin, transfer the pork to a container, cover with plastic film, and freeze overnight. Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty.
Instructions to make Super Crispy Pata:
- In a large pot, add pork pata. Add water, enough to submerge the meat.
- Add onion, salt, fish sauce, black peppercorns, bay leaves and Sprite.
- When it boils, lower heat and simmer for 2 hours or until meat is soft and tender. Add more water as needed. Note: you may turn the leg over after 30 minutes in order to equally tenderized the other side.
- Drain pork leg, discarding liquid and aromatics. Place on a strainer/rack and allow to dry, uncovered, in the refrigerator for at least 12 hours or overnight.
- In a large pot, heat oil over medium flame. Gently add pork leg and cover the pot. Pan-fry one side for 12 minutes or until crispy golden brown. Turn the leg over and deep fry the opposite side using the amount of time.
- Remove the Crispy Pata from the cooking pot. Set aside to cool down.
- Transfer to a serving plate. Serve with spicy dipping sauce. Enjoy!
It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe. Crispy Pata is super crunchy, super juicy and super tasty. Crispy Pata is a Filipino dish that is loved by almost everyone.
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