|Place of origin||Philippines|
|Main ingredients||Deep fried pig trotters or knuckles served with a soy-vinegar dip|
Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.
How to Cook
- Make 3 deep slits on pork. Place pork in a deep casserole, together with soda, bay leaves, garlic, 1 tablespoon salt, and black peppercorns. Fill with water to cover pork. Bring to a boil then reduce to a simmer. Cook for 1 hour or until pork is fork tender.
- Remove pork from casserole and discard water. Let pork cool on a wire rack.
- Dry pork thoroughly with paper towels. Season generously with salt and garlic powder. Wrap tightly in plastic wrap and freeze overnight.
- When ready to cook, heat oil in a deep, heavy-bottomed pot until oil registers 350°F on a thermometer. Carefully place frozen pork in pot. Cover pot with a lid or splatter guard (the oil will bubble and splatter). Fry 1 side for 10 minutes or until golden and crisp.
- Meanwhile, make the dipping sauce: Combine all ingredients in a bowl. Stir until sugar dissolves. Taste to adjust seasoning.
- Carefully turn pork to cook the other side. Cover pot and fry for another 10 minutes or until golden and crisp.
- Drain crispy pata on paper towels to remove excess oil. Transfer to a platter and serve whole or remove crispy pata from the bone and slice into 2-inch pieces. Serve immediately with dipping sauce on the side.
- Food portal
- List of deep fried foods
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- Pata tim
- Philippine cuisine
- "Crispy Pata Recipe". Pinoy Recipe At Iba Pa. Retrieved 11 June 2011.
- Cordero-Fernando, Gilda (1976). The Culinary culture of the Philippines. Bancom Audiovision. p. 72. OCLC 3347795.
- Fernandez, Doreen; Edilberto N. Alegre (1988). Sarap: essays on Philippine food. Mr. & Ms. Publishing. p. 203. ISBN 978-971-91137-0-6.