DELICIOUS CRISPY PATA RECIPE
Crispy Pata is also known as crispy pork leg and is a famous Filipino pork dish. This dish can be eaten as a main dish along with rice and atcharang papaya. People also consume it as beer food or pulutan. It is best when dipped in a spicy vinegar mixture.
How to Cook Crispy Pata
Cooking crispy pata is pretty interesting. However, everybody can do it with proper care. When I made it for the first time I found it very delicious.
In makinf Crispy pata there are two major processes
- Boiling :
It involves boiling the pork leg. Boiling is necessary to soften the meat. It also helps make the skin crunchy when fried.
Deep-frying completes the dish and provides a nice crisp texture. I don’t think that I need to elaborate more.
Boiling the Pork Leg
We have to take a deep pot to boil the pork leg in a large quantity of water.
Adding spices and seasonings is suggested during this step as it helps infuse flavors to the meat. The spices can also help to lessen or exclude the annoying aroma. For these reasons, I add dried bay leaves or “pinatuyong dahon ng laurel”, whole peppercorn, star anise, and salt.
Boiling time is important because it affects the tenderness of the meat.you have to boil it for approx. 1 hour. You can also boil it for more than 1 hour according to thr tendernace of meat..The key in this step is to ensure that the pork leg is completely tender. Remove the pork leg from the cooking pot afterwards and let it dry completely.
It is significant to rub salt all over the pork leg before frying. I also added crushed black pepper and garlic powder, but these are not compulsory. Let it stay for around 15 minutes to allow the meat to absorb the salt.
Some people will tell you to freeze the pork leg because it helps make the skin crispy when fried. This can be true, but it can be an issue if you don’t have time for it. This recipe will guide you on how to cook crispy pata within a couple of hours.
Deep-frying the Pata
This is the second process of Crispy Pata.
The meat needs to be fully baked and soft.
The entire dish should be juicy as well.
This is where the magic happens.
It can be a bit challenging.
The first thing to consider is the pot where the pork will be fried.
It should be heavy, tall, and with cover which will act as a shield as Oil will splatter like crazy when frying the pork leg. A tall enough heavy pot gives you extra protection. You may also use a deep fryer that is large enough to fit the pork leg. It is safer.
Take sufficient oil in the pot and heat it. Make sure to heat the oil completely before frying the pork leg. The oil temperature should be between 350F to 375F.
Grab the pork leg with a long kitchen tong and gently dip into the hot oil. I am always holding the cover of the pot on my other hand so that I can partially cover it when oil starts to splash. Cover the pot with its cover “half”. Do not cover fully to let steam out. Else, the steam turns into water and it drips back into the oil and it will cause more splattering action. So keep this in mind you don’t have to cover it completely you have to cover it partially.