The Crispy Pata Recipe is definitely my best recommendation
if you are searching for a sumptuous lunch, dinner, and pulutan recipe, all in
one. If you are planning a get-together lunch or dinner for your family or
old-time college friends with a round of beer afterwards, then the Crispy Pata
is just the perfect food that will serve both as your dinner and at the same
time your pulutan (beer food).
The Crispy Pata or Crispy Pork Shank is a very popular Filipino
pork dish. It uses a whole pig’s leg or shank and cooked deep fried to produce
a crunchy bite and a very unforgettable yummy feeling. For this Crispy Pata
Recipe, I will also be teaching you how to make the perfect dipping sauce for
your Crispy Pata. Please bear in mind that the cooking procedure may seem
simple but will involve some dangerous steps. I suggest you take the necessary
precautions and wear proper attire before you start cooking. I also suggest you
find someone to assist you in cooking your home-made Crispy Pata.
Here is my delicious Crispy Pata Recipe. Enjoy!
- 1 whole Pata (pig’s leg-2 kilos), knuckles removed
- 1 Can Sprite or 7-Up (12 oz)
- 5 pcs. star anise (optional)
- 7 pieces dried bay leaves
- 2 tbsp whole peppercorn
- 2 tbsp ground black pepper
- 6 teaspoons salt
- 2 to 3 teaspoons garlic powder
- 8 to 12 cups cooking oil
- 12 to 15 cups water
Cooking Procedure:
- Pour water in cooking pot and let boil.
- Put-in dried bay leaves, star anise, whole peppercorn, and 4 teaspoons of salt.
- Add the pata (whole pig’s leg) in the cooking pot and simmer until the pata becomes tender (about 45 to 60 minutes).
- Remove the pata from the cooking pot and set aside to cool off.
- Rub the pata with garlic powder, ground black pepper, and salt. Let it stand for 15 minutes.
- Heat a large cooking pot with cover and pour-in the cooking oil.
- When oil becomes hot, deep fry the pork leg. Continue cooking in medium heat until crispy in both sides. Be extra careful in doing this procedure.
- Turn-off heat and remove the crispy pata. Transfer it to a serving plate.
Hot Tip:
- Serve with atchara and dipping sauce.
The Dipping Sauce (Mix all these ingredients in a dipping bowl)
- 1 red onion, chopped finely
- 4 cloves minced garlic
- 1 tbsp ground black pepper
- 4 tbsp brown sugar
- 1 cup vinegar
- 1/4 cup soy sauce
- 2 green and red chili peppers, chopped
- 1/2 cup water
Would
you like to add something to this recipe? Leave a comment below. We
love to hear from you!
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