Main CourseDinner

Crispy Pata

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

O rețetă originală de Forkin

Durată totală: 5 ore 30 min.
Porții: 6
Dificultate: Dificilă

Informații despre alergeni: poate conține gluten, soia și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

1,5 buc.pork hock, whole, about 1.5 kg
2,5 canăwater
3 buc.bay leaf
1 lingurăpeppercorn, whole
2 lingurăsalt
6 cățelgarlic, smashed
6 canăvegetable oil, for deep-frying

dipping sauce

0,5 canăsoy sauce
0,5 canăvinegar, cane or white
2 cățelgarlic, minced
0,25 buc.red onion, thinly sliced
1 buc.chili, sliced (e.g., bird's eye)(opțional)
1 lingurițăsugar(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

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

Reîncălzire

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