Main CourseDinner

Crispy Pata

Name: Crispy Pata
Prep time: 30 min
Cook time: 3 h
Total time: 5 h 30 min
Yield: 6 racions
Cuisine: filipino
Ingredients: 1,5 u pork hock whole, about 1.5 kg; 2,5 tassa water; 3 u bay leaf; 1 cs peppercorn whole; 2 cs salt; 6 gra garlic smashed; 0,5 tassa soy sauce; 0,5 tassa vinegar cane or white; 2 gra garlic minced; 0,25 u red onion thinly sliced; 1 u chili sliced (e.g., bird's eye) (opcional); 1 ct sugar (opcional); 6 tassa 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.

Una recepta original de Forkin

Temps total: 5 h 30 min
Racions: 6
Dificultat: Difícil

Informació sobre al·lèrgens: pot contenir gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1,5 upork hock, whole, about 1.5 kg
2,5 tassawater
3 ubay leaf
1 cspeppercorn, whole
2 cssalt
6 gragarlic, smashed
6 tassavegetable oil, for deep-frying

dipping sauce

0,5 tassasoy sauce
0,5 tassavinegar, cane or white
2 gragarlic, minced
0,25 ured onion, thinly sliced
1 uchili, sliced (e.g., bird's eye)(opcional)
1 ctsugar(opcional)

Estris

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

Elaboració

Pas a pas

1
Wash the pork hock thoroughly and pat it dry.
Uns 5 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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.
Uns 3 h
Nota de cuina: 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.
Uns 30 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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).
Uns 10 min
Nota de cuina: 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.
Uns 20 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: A sharp knife or cleaver works best for cutting through the crispy skin.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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