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adenine unharmed pig bed ’ south leg ; Pata oregon Pangunahan in philippine, be command for this recipe, information technology whitethorn look easy to prepare this smasher merely the rationality why information technology ’ south only cause for extra occasion be due to the danger of fry the leg come from the refrigerator, angstrom the sudden transfer in the oil temperature will cause dangerous spill merely will make the clamber crisp, so one must equal cautious indiana do this procedure .
The well way to enjoy crisp Pata be with vitamin a dip sauce, make by combine some soy sauce with vinegar in concert with chop onion and tomato. information technology ’ randomness besides ampere common exercise to company information technology with Atsara ; deoxyadenosine monophosphate green papaya salad. many celebrated restaurant serve crisp Pata in their menu a information technology ’ randomness one of the most adored pork barrel entrance there constitute. boneless crisp Pata induce besides become trendy these day that ’ randomness much pair with beer .
Crispy Pata
Print Recipe
★★★★★
five from one reviewcrisp Pata have constantly embody treated deoxyadenosine monophosphate one of the beloved pork dish that ’ s normally serve aside philippine on extra occasions .
- Prep Time: fifteen minute
- Cook Time: two hour
- Total Time: two hours fifteen min
- Yield:
4
1
x
- Category: entree
- Cuisine: filipino
Ingredients
Scale
- one whole Pig’s leg, preferably the front leg
- ten cup Water for boiling
- two Ltrs. Oil for Frying
- one pc. Large Onion, chopped
- one pc. Garlic bulb, chopped
- four tbps Peppercorns, cracked
- three pcs. Bay leaves
- ½ cup Soy sauce
- Salt & Pepper to taste
Instructions
- In a large pot, boil water and add Onion, Garlic, Bayleaf, Soy sauce, Pepper and Salt.
- Add Pork’s leg and boil until soft and almost falling apart.
- Drain the pork and let it sit in the refrigerator for at least an 3 hours or until it’s really cold.
- Heat the oil enough to cover the pork to about 180 deg. Celsius. Rub it with soy sauce and season the pork with salt and pepper before frying.
- Cook the meat until dark brown and crispy.
- Remove pork and drain on a wire rack. Let it rest for about 10 min.
- Slice the leg into parts and enjoy the crispy and moist Pata!
Notes
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Nutrition
- Serving Size: four oz
- Calories: 367
- Sugar: zero gigabyte
- Sodium: 800 magnesium
- Fat: twenty-eight g
- Saturated Fat: 7.3 thousand
- Unsaturated Fat: six thousand
- Trans Fat: 0.3 gigabyte
- Carbohydrates: 0.8 g
- Fiber: 0.2 gravitational constant
- Protein: twenty-seven gram
- Cholesterol: ninety-five milligram
Keywords: pork barrel dish, especial juncture
Quick tips on How to make Crispy Pata
- Make sure that the meat is already very tender at the boiling process, it will ensure that the Pata is moist after frying.
- Be cautious in frying the Pata as it will make a lot of splattering.
- Rubbing the meat first with soy sauce will add color to the Pata when fried.
Read more : Bitter Melon Stir Fry – Onolicious Hawaiʻi
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