entrepremom

Posts Tagged ‘crispy pata’

photo credit: Yves V. Barcelo

I am a pork lover especially the fried ones but I couldn’t force myself to love Crispy Pata. It looks oh so yummy especially if it’s very crispy but I.just.do.not.like.it.

Siguro dahil legs siya. I don’t like chicken legs and bulalo, kaya siguro…

Believe me, I can eat pork morning, noon and night, 24 hours a day, 7 days a week (okay…OA na yun haha) but that’s how I love pork. Now I’m scared to undergo any treatment for high cholesterol so I promised to lessen my pork intake before I reach 30…and that’s less than two months from now

Anyhoo, here’s a recipe of Crispy Pata if you like:

Ingredients

· 1 pork pata (pork leg), wash well
· 1 cup soda pop (Sprite or 7-up)
· water, for boiling
· coarse sea salt
· 1 tsp. peppercorns
· 5 cloves garlic, crushed
· 2 bay leaves
· 1 tbsp. soy sauce
· 2 tsp. baking soda
· oil, for frying

COOKING INSTRUCTIONS

1. Clean pork pata. Cut skin about 3-5 slits on each side, without cutting the bone.

2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.

3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.

4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer
for about an hour or until pork pata meat is tender (make sure that meat is not too tender).

5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.

6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.

7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.

8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.

9. You can also make sauce by mixing soy sauce and white vinegar. You may add garlic, onion and chili pepper.

Source: http://www.philippinecountry.com

How about you, do you like Crispy Pata?