Crispy Pata
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Ingredients :
1 pork pata (preferably the front), about 700 g. in weight
salt
1 whole garlic
1 whole onion
8 peppercorns
1 bay leaf
3-4 c. of cooking oil
how to :
Clean the pata. Scrape the skin with a knife. Use a kitchen torch or a cigarette lighter to burn any remaining hair. Don’t use a candle–the black smoke will turn the pork rind dark.
Place the pata is a casserole and cover with water. Add the whole garlic, onion, peppercorns and bay leaf. Season with plenty of salt. Set over high heat and bring to a boil, skimming off scum as it rises. Lower the heat, cover and simmer for an hour to an hour and a half, or until tender. Alternatively, pressure-cook for 30 to 45 minutes from the time the valve starts to turn.
Remove the pata from the broth, draining well. Cool. If you have the time, wrap in foil of cling film and place in the freezer for thirty minutes.
Heat the cooking oil in a wok or deep fryer until it starts to smoke. Gently lower the pata in the hot oil. The oil will spatter, no doubt about that. It is best to immediately cover the wok or fryer. Make sure that the cover has a steam valve to allow the hot steam to escape and to prevent it from condensing back into the oil. Cook the pata until the rind is puffed and golden. My clue is that when the spattering weakens, the pata is ready.
Serve with ensaladang talong (eggplant salad) or atsara (pickled green papaya).
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17 Responses to “Crispy Pata”
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i always cant get the skin to be so puffy,
me too okz. i almost lost a tooth trying to take a bite off my pata. it felt like a piece of stone i can use for the intifada but i will keep trying.
[...] pizza, pancit guisado (vermicelli noodles sautéed with chicken, seafood, and vegetables), and crispy pata, or deep fried pork leg and trotters. It was much too much food (see above), but so good, [...]
[...] Crispy pata (the only of its kind that I eat, made in Sta. Maria, Bulacan) [...]
ano sa tagalog yung peppercorn and bay leaf?
O.K. I’ll try that.. my main problem over here at my place is they only sell pork every day only on Sunday in the chinese market..these are just some of those common problems over here… living in a muslim country.. they don’t eat nor promote port at all.. specially this year..”year of the pig” sigh………..
correction.. that’s pork..he,.he.he….sorry about that..
I went to the market this morning and the pata is in the pressure cooker right now … I hope I ll not miss it because it’s my first time
I ll freeze it and fry it tomorrow 
It was a sucess, looks a litle over cook after the boiling, but it went perfectly with the frying that makes it constitent and CRYSPY ! Mission sucessfull
one thing i learned from my late mom was to add 7up or sprite when boiling the pata. she said it helps make the pata more tender!
ilove crispy pata..
peppercorn = pamintang buo.
bay leaf = dahon ng laurel
tama ba?
Yep.
tanong lang Connie, anong mas ginagamit mong bay leaf, yung FRESH or yung DRIED?
hindi lang para sa pata na recipe ha.
di ko sure kasi kung may particular lang bang dish na gamitin ang fresh or ang dried.
Dried, Joey. Hindi kasing aromatic yung fresh.
i’ll try this recipe for my mom and dad…. thanks