Filipino food is delicious and known for being pretty forgiving when it comes to ingredient substitutions. Case in point, is this crispy pata recipe. Crispy pata is a Filipino dish made of deep-fried pork leg. It’s typically served with a dipping sauce made of vinegar, garlic, and chili peppers, but you can really dip it in whatever you like.
The key to making crispy pata is to score the skin and cook it until the skin is nice and crisp. The meat will be cooked through by the time the skin is crispy, so you don’t have to worry about that. And if you’re looking for an extra bit of crunch, you can always fry the pork twice. Just remember to let it rest in between so that the skin has a chance to cool and re-crisp.
Mga iban sa aton gina butangan pa sang sprite and crispy pata, diba? 😉
- Preparation time: 10 minutes
- Cooking time: 55 minutes
- Servings: 6
Ingredients:
- 3 lbs pork hock, rinsed
- 5 garlic cloves, crushed
- 1 bunch lemongrass, tied into a knot
- 1 tbsp whole peppercorn
- 1 tbsp salt
- 6 cups water
- 3 cups cooking oil
Directions:
- Combine the pork hock in a pressure cooker with the water, garlic, lemongrass, peppercorn, and a half tablespoon of salt.
- Pressure cook for 25 minutes until the meat is tender. Remove the meat and pat it dry. Rub the remaining salt onto the meat and let it sit for a few minutes.
- Heat oil in a deep fryer or skillet over medium heat. Fry the pork hock until golden brown and crispy. Drain on paper towels and serve.
Nutrition: Calories: 367; Carbs: 1g; Fat: 28g; Protein: 27g
