Crispy Pata Deep Fried Leg Of Pork Recipes
CRISPY PATA (DEEP-FRIED LEG OF PORK)
An ultimate comfort food when cholesterol doesn't matter... :) Crispy on the outside and scrumptious succulent meat on the inside... Great for gatherings...
Provided by Kikais Kitchen
Categories Pork
Time 1h50m
Yield 5-10 serving(s)
Number Of Ingredients 16
Steps:
- Clean pata and slit skin (3-4 slits on both sides) without cutting bone.
- Place in a deep pan with a tight cover.
- Add water, 7 Up and salt. Bring to a boil after 15 minutes, add baking soda. Baking soda will hasten the softening of the pata's skin. Continue cooking for another hour or until tender. If water dries up and pata is not yet done, add another cup of water. Drain when done.
- Hang for 1 day or place in refrigerator overnight to make skin dry. Before frying, brush with patis (fish sauce) and sprinkle with flour generously.
- Deep fry until crispy and golden brown. Put off heat and pour 1/4 cup water. This will make the skin more crispy.
- ENJOY!
- *Prep and cooking time doesnt include drying the leg all day or overnight.
CRISPY PATA
Inspired from growing up on a small farm in the Philippines, crispy pata is one of my favorite dishes to eat when family gets together.
Provided by Food Network
Categories main-dish
Time P1DT8h5m
Yield 4 servings
Number Of Ingredients 36
Steps:
- To clean pig foot, soak in cold running water, scrubbing toes on all sides with a scrubber. Rinse with clean water.
- Pour 2 gallons cold water in a large cooking pot and bring to a boil. Add cane vinegar, garlic, fish sauce, salt, baking powder, peppercorns, bay leaves and lemongrass. Slowly drop pig foot in the boiling water and cover with parchment paper. Let simmer on a low heat for 4 to 5 hours.
- Preheat oven to 200 degrees F.
- Remove pig foot and transfer to a flat sheet tray with wire rack. Place inside the oven to dry for 30 minutes.
- Preheat a fryer to 350 degrees F.
- Slowly drop pig foot in the hot oil and step back, as it will splash. Cook until hot oil is no longer popping, 2 to 3 minutes. Turn, then let cook, turning every few minutes, until the skin gets crunchy, 8 to 10 minutes total. Serve with Sawsawan Sauce, Timtim Green Chili and Quick Kimchi Cabbage.
- Mix soy sauce, cane vinegar, spiced vinegar, green onions, fish sauce, garlic, salt and chiles in a bowl until mixed well.
- Heat a pot on medium heat, then add oil. Add ginger, garlic and shallots and saute until soft and aromatic. Add the green chiles, vinegar, fish sauce and 1 cup water and season with salt and pepper. Simmer on low heat until all liquid is reduced, turning chiles 2 times during this process. Let cool, then refrigerate for up to 5 days.
- Soak cabbage in warm water and salt in a bowl at room temperature to wilt for one day. Drain salted water and wash cabbage, then squeeze out excess water. Place in a bowl and add kimchi powder, vinegar, garlic-onion paste and fish sauce. Place kimchi in a mason jar and store in the refrigerator.
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- Place the pork leg in a snuggly fitting pot. Add salt, peppercorn, garlic, onions and bay leaves. Pour in the water ad bring to a boil over high heat.
- Once it starts to boil, cover the pot and bring the heat down to low. Let it simmer for 1 hour or until meat and skin is tender but not too tender. You may add some water in between if it starts to dry up and the leg is not cooked yet.
- Remove the pork leg from the pot and drain excess liquids. Place it on a rack over a pan so the liquids can drip easily. Let it rest for 30 minutes.
- Brush the skin part completely with lye water. Place the leg in the fridge uncovered for at least 5 hours or overnight.
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