Crispy Pata

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Wash the pork hock thoroughly and pat it dry.

   Ongeveer 5 min

   Tip van de kok: Ensure the pork is very clean to remove any impurities.

2. 2

   In a large pot, combine the pork hock, water, bay leaf, peppercorn, salt, and smashed garlic.

   Ongeveer 5 min

   Tip van de kok: Use a pot large enough to fully submerge the pork hock.

3. 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.

   Ongeveer 3 uur

   Tip van de kok: The pork should be easily pierced with a fork.

4. 4

   Remove the pork hock from the pot and let it cool completely on a wire rack.

   Ongeveer 30 min

   Tip van de kok: Reserve the cooking liquid for other dishes like soup if desired.

5. 5

   Once cooled, pat the pork hock very dry with paper towels. The drier it is, the crispier the skin will become.

   Ongeveer 5 min

   Tip van de kok: You can also air-dry it in the refrigerator overnight for best results.

6. 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.

   Ongeveer 5 min

   Tip van de kok: Adjust the proportions to your taste for a balance of sweet, sour, and spicy.

7. 7

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).

   Ongeveer 10 min

   Tip van de kok: Use a thermometer to ensure the oil reaches the correct temperature. Do not overcrowd the pot.

8. 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.

   Ongeveer 20 min

   Tip van de kok: Be extremely careful as the oil may splatter. Use a splatter guard if available.

9. 9

   Remove the crispy pata from the oil and drain excess oil on a wire rack lined with paper towels.

   Ongeveer 5 min

   Tip van de kok: Let it rest for a few minutes before chopping to retain juices.

10. 10

    Chop the crispy pata into serving pieces and serve immediately with the prepared dipping sauce.

    Ongeveer 5 min

    Tip van de kok: A sharp knife or cleaver works best for cutting through the crispy skin.