Main CourseDinner

Crispy Pata

Name: Crispy Pata
Prep time: 30 min
Cook time: 3 h
Total time: 5 h 30 min
Yield: 6 porsiyon
Cuisine: filipino
Ingredients: 1,5 adet pork hock whole, about 1.5 kg; 2,5 su bardağı water; 3 adet bay leaf; 1 yemek kaşığı peppercorn whole; 2 yemek kaşığı salt; 6 diş garlic smashed; 0,5 su bardağı soy sauce; 0,5 su bardağı vinegar cane or white; 2 diş garlic minced; 0,25 adet red onion thinly sliced; 1 adet chili sliced (e.g., bird's eye) (isteğe bağlı); 1 çay kaşığı sugar (isteğe bağlı); 6 su bardağı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 5 sa. 30 dk.
Porsiyon: 6
Zorluk: Zor

Alerjen bilgisi: gluten, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1,5 adetpork hock, whole, about 1.5 kg
2,5 su bardağıwater
3 adetbay leaf
1 yemek kaşığıpeppercorn, whole
2 yemek kaşığısalt
6 dişgarlic, smashed
6 su bardağıvegetable oil, for deep-frying

dipping sauce

0,5 su bardağısoy sauce
0,5 su bardağıvinegar, cane or white
2 dişgarlic, minced
0,25 adetred onion, thinly sliced
1 adetchili, sliced (e.g., bird's eye)(isteğe bağlı)
1 çay kaşığısugar(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

1
Wash the pork hock thoroughly and pat it dry.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 3 sa.
Aşçının notu: 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.
Yaklaşık 30 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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).
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 20 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: A sharp knife or cleaver works best for cutting through the crispy skin.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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