Main CourseDinner

Crispy Pata

Name: Crispy Pata
Prep time: 30 min
Cook time: 3 h
Total time: 5 h 30 min
Yield: 6 حصص
Cuisine: filipino
Ingredients: 1.5 قطعة pork hock whole, about 1.5 kg; 2.5 كوب water; 3 قطعة bay leaf; 1 ملعقة كبيرة peppercorn whole; 2 ملعقة كبيرة salt; 6 فص garlic smashed; 0.5 كوب soy sauce; 0.5 كوب vinegar cane or white; 2 فص garlic minced; 0.25 قطعة red onion thinly sliced; 1 قطعة chili sliced (e.g., bird's eye) (اختياري); 1 ملعقة صغيرة sugar (اختياري); 6 كوب vegetable oil for deep-frying

Crispy Pata is a popular Filipino dish featuring deep-fried pork leg, known for its incredibly crispy skin and tender, juicy meat. The pork is first simmered until tender, then air-dried and deep-fried to achieve its signature crunch. It's often served with a soy-vinegar dipping sauce.

وصفة أصلية من Forkin

الوقت الإجمالي: 5 س 30 د
عدد الحصص: 6
الصعوبة: صعبة

معلومات مسببات الحساسية: قد تحتوي على غلوتين وصويا وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

1.5 قطعةpork hock, whole, about 1.5 kg
2.5 كوبwater
3 قطعةbay leaf
1 ملعقة كبيرةpeppercorn, whole
2 ملعقة كبيرةsalt
6 فصgarlic, smashed
6 كوبvegetable oil, for deep-frying

dipping sauce

0.5 كوبsoy sauce
0.5 كوبvinegar, cane or white
2 فصgarlic, minced
0.25 قطعةred onion, thinly sliced
1 قطعةchili, sliced (e.g., bird's eye)(اختياري)
1 ملعقة صغيرةsugar(اختياري)

الأدوات

deep pot or dutch oven · large pot · wire rack · knife · thermometer

طريقة التحضير

خطوة بخطوة

1
Wash the pork hock thoroughly and pat it dry.
حوالي 5 د
ملاحظة الطاهي: Ensure the pork is very clean to remove any impurities.
2
In a large pot, combine the pork hock, water, bay leaf, peppercorn, salt, and smashed garlic.
حوالي 5 د
ملاحظة الطاهي: Use a pot large enough to fully submerge the pork hock.
3
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the pork is very tender but not falling apart.
حوالي 3 س
ملاحظة الطاهي: The pork should be easily pierced with a fork.
4
Remove the pork hock from the pot and let it cool completely on a wire rack.
حوالي 30 د
ملاحظة الطاهي: Reserve the cooking liquid for other dishes like soup if desired.
5
Once cooled, pat the pork hock very dry with paper towels. The drier it is, the crispier the skin will become.
حوالي 5 د
ملاحظة الطاهي: You can also air-dry it in the refrigerator overnight for best results.
6
In a small bowl, whisk together the soy sauce, vinegar, minced garlic, sliced red onion, sliced chili (if using), and sugar (if using) for the dipping sauce.
حوالي 5 د
ملاحظة الطاهي: Adjust the proportions to your taste for a balance of sweet, sour, and spicy.
7
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
حوالي 10 د
ملاحظة الطاهي: Use a thermometer to ensure the oil reaches the correct temperature. Do not overcrowd the pot.
8
Carefully lower the dried pork hock into the hot oil. Fry for 15-20 minutes, turning occasionally, until the skin is golden brown and very crispy.
حوالي 20 د
ملاحظة الطاهي: Be extremely careful as the oil may splatter. Use a splatter guard if available.
9
Remove the crispy pata from the oil and drain excess oil on a wire rack lined with paper towels.
حوالي 5 د
ملاحظة الطاهي: Let it rest for a few minutes before chopping to retain juices.
10
Chop the crispy pata into serving pieces and serve immediately with the prepared dipping sauce.
حوالي 5 د
ملاحظة الطاهي: A sharp knife or cleaver works best for cutting through the crispy skin.

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الحفظ

Store leftover crispy pata in an airtight container in the refrigerator.

إعادة التسخين

Reheat in an oven or air fryer at 350°F (175°C) until crispy again.