Crispy Pata, The Famous Filipino Delight
Crispy Pata is one more way to enjoy pork in the Filipino style. More than a dish to enjoy any celebration with flavors that bring families and friends together. With its juicy meat and perfectly crispy skin,nthing else you need.
The thought of indulging in a perfectly cooked Crispy Pata is enough to make your mouth water. Let’s explore what makes Crispy Pata so irresistible and crunchy. Look upon every single detail of how to master it.
At Amber, you can taste the best crispy pata, but trying it at home is also the best option to satisfy your craving. I will share with you the simple, tried-and-tested recipe. By following this, you’ll be able to recreate this Filipino crispy pata in your kitchen.
Price and serving options on Amber’s menu:
Serving Size | Price |
---|---|
3-4 persons | ₱ 790.00 |
What is Crispy Pata?
Crispy Pata is a Filipino dish made from pig trotters (the hind leg of the pig). Many steps are followed in this dish, such as the pork being seasoned and boiled until tender. Then, frying for a crunchy exterior that contrasts beautifully. Tender and juicy inside and crunchy outside is the best combination. Experience a delightful crunch in every bite. The serving option is sauces like tangy dipping that enhance the taste.
The Secret Behind Crispy Pata
Achieving that coveted crispy skin is a great task in crispy pata. The key to achieving perfect crispy skin where the magic happens is the following!
- Frying or baking: Applying direct heat helps loosen the skin to make it more crisping.
- Pricking: This method allows steam to escape during frying, preventing the skin from becoming tough.
- Using Lye Water :or Baking Sodais best way to avoid unwanted flavors.
- Pork pata boiling time and internal temperature: Must make sure that the meat and skin tenderize enough. For this, you need to boil the hock until internal collagen breaks down. So Put the meat in the pot and bring it to a boil.
- Reduce the heat and simmer gently until the internal temperature of the hock reaches at least 185°F (85°C). This will take about 60–90 minutes, depending on the size of your pork hock.You can use a meat thermometer to ensure the pork leg reaches an internal temperature of 160°F (71°C) for optimal tenderness. This helps you a lot if you are not experienced.
Where Did Crispy Pata Come From?
The Crispy Pata we love today was prepared with resourcefulness, which sounds shocking. Back in the 1950s, a clever cook named Rodolfo Ongpauco gave new life to discarded pork legs by deep-frying them. It was eBay’s way of wasting pork. This pork dish became a staple on Filipino tables everywhere!
Step-By-Step Recipe for making Crispy Pata at Home
Preparation Time: 15–20 minutes
Cooking Time: Approximately 6–9 hours (including cooling and drying)
Ingredients:
- 1 whole pork leg (1.7 to 2 kgs)
- 1 tablespoon rock salt
- 1 tablespoon black peppercorns
- 1 whole garlic bulb, crushed
- 1 onion, quartered
- 2-3 bay leaves
- Water
- Lye water
- Vinegar
- Salt
- Oil
Instructions
Boling process:
- Prep the Pork: Clean the pork leg thoroughly, removing any hairs.
- Boil: After cleaning (6its time to boil the pork, make it tender.) Place the pork leg in a large pot and add enough water to dip it completely.
- Add salt, peppercorns, garlic, onion, and bay leaves in water with pork leg. Bring to a boil, then reduce to a simmer.
- Let it boil on slow flame for about 1.5 to 2 hours or until the meat is tender.
- But take care meat is not overcooked that falling off the bone.
- Remove from heat and let it cool in the broth for about 30 minutes.
Cooling and Drying
After boiling, it’s crucial to let the pork leg cool and dry. Place it on a rack to drain excess water rapidly. Also, it allows air circulation. To achieve crispiness and crunchiness, refrigerate it. Keep pork lep Uncovered for at least 5 hours or overnight for the best result. By following this method, you get crispy skin during frying.
Lechon Kawali(Perfect Crispy Pork Belly)
Applying Lye Water and Vinegar
Once the pork leg has dried, it’s time to enhance the skin.
- Brush with Lye Water: Apply a thin layer of lye water on the skin. This helps break down proteins for that perfect crunch.
- Vinegar and Salt: After applying lye water, use vinegar and rub the salt all over the pork leg.
- Let it rest for 30 minutes before wiping off the excess salt.
- This step not only flavors the skin but also aids in drying it out.
Deep-Frying Techniques
Deep-frying is where the magic results get:
- Choosing the Right Pot is very necessary for frying pata. So, A deep pot is ideal for preventing oil splashes and for safety causes.
- Heat the Oil for a temperature between 350°F to 375°F. The Oil must be hot enough to crisp the skin immediately.
- Now, it’s time to put the leg into Oil gently.
- Cover the lid half to control Oil splashing.
- Fry for about 30 minutes, turning occasionally to ensure even cooking and browning.
- The sound of crackling will guide you when your pork is likely done!
Serving Suggestions
Crispy Pata is best enjoyed hot, served with a homemade dipping sauce that enhances its flavor. A classic sauce includes:
Ingredients:
- 1/2 cup vinegar
- 1 tablespoon soy sauce
- 1 teaspoon crushed peppercorns
- 1/2 onion, finely chopped
- Optional: sliced chili for heat
Instructions:
- Combine all sauce ingredients in a bowl.
- Adjust the flavors according to your taste.
Variations on Crispy Pata
You can taste this recipe in different versions as well besides Filipino cuisine. It’s a great pleasure for crispy pata lovers to taste more variations.
Asian Style Crispy Pata: Add Asian flavors, and marinate the pork leg in soy sauce, garlic, and five-spice powder for a few hours before boiling.
Spicy Crispy Pata: For those who love a spicy kick, add chili flakes or fresh chilies to the marinade.
Pro Tip: To save time, you can boil the pork leg a day ahead and refrigerate it. Then, fry it just before serving.
Nutritional Information
Crispy pata is a mouthwatering meal.so have control of overeating this dish; here’s a quick look at its nutritional profile (per serving):
- Calories: Approximately 953 kcal
- Protein: 81g
- Fat: 66g
- Sodium: 722mg
- Carbohydrate:1-3 g
- Sugar :0 g
- Fiber:0 g
Disclaimer
All nutritional values I describe may vary because of different ways of cooking. Also, ingredients used by anyone can change their values. So it’s just esteemed values not considered confirmed.
Frequently Asked Question
Conclusion
Here, we explore crispy pata from its intention to the recipe. Now you can enjoy this festive dish at home made by ambers. Remember, the key is in the preparation: boiling, drying, and careful frying. With a little practice, you’ll need it and impress your family and friends.
As well you can enjoy this at Ambers if you dn’t want to cook at home. Enjoy the recipe and share this as well!