Ingredients with Measurements:
- 1 whole pork leg (about 3-4 lbs)
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp baking powder
- 4 cups cooking oil
- 1 can coconut milk (13.5 oz)
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1/4 cup chopped cilantro
Special Equipment Needed:
- Large pot or Dutch oven
- Deep-fry thermometer
- Slotted spoon
- Blender or food processor
Step-by-Step Instructions:
1. Clean the pork leg by removing any hair and trimming excess fat. Rinse with water and pat dry with paper towels.
2. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and baking powder. Rub the mixture all over the pork leg, making sure to get into the crevices and under the skin.
3. Preheat the oven to 350°F.
4. Heat the cooking oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F.
5. Carefully lower the pork leg into the hot oil and fry for 10-15 minutes, or until the skin is golden brown and crispy. Use a slotted spoon to remove the pork leg from the oil and place it on a wire rack to cool.
6. Once the pork leg has cooled, transfer it to a baking dish and bake in the preheated oven for 1-2 hours, or until the meat is tender and fully cooked.
7. While the pork leg is baking, prepare the coconut-curry sauce. In a blender or food processor, combine coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Blend until smooth.
8. Transfer the sauce to a small saucepan and heat over medium heat until it comes to a simmer. Reduce the heat to low and let the sauce simmer for 5-10 minutes, or until it thickens slightly.
9. Once the pork leg is fully cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
10. Serve the sliced pork leg with the coconut-curry sauce on the side. Garnish with chopped cilantro.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Fry the pork leg at 350°F
- Bake the pork leg at 350°F
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories per serving: 800
- Fat: 60g
- Carbohydrates: 10g
- Protein: 50g
Substitutions for ingredients:
- Instead of pork leg, you can use pork hocks or pork knuckles.
- If you don't have red curry paste, you can use yellow curry paste or curry powder.
- You can substitute brown sugar with honey or maple syrup.
Variations:
- You can add vegetables like carrots, potatoes, and bell peppers to the coconut-curry sauce for a more filling meal.
- You can use chicken instead of pork for a lighter version of this dish.
Tips and Tricks:
- To make the pork leg extra crispy, you can prick the skin all over with a fork before frying.
- Make sure the pork leg is fully cooked before serving. You can check by inserting a meat thermometer into the thickest part of the meat. The internal temperature should be at least 145°F.
- Let the pork leg rest before slicing to allow the juices to redistribute and prevent the meat from becoming dry.
Storage Instructions:
- Store leftover pork leg and coconut-curry sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the pork leg, place it in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
- To reheat the coconut-curry sauce, heat it in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the sliced pork leg on a platter with the coconut-curry sauce in a small bowl on the side.
- Garnish with chopped cilantro and lime wedges for added flavor and color.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Steamed rice
- Garlic fried rice
- Grilled vegetables
Suggested Side Dishes:
- Green papaya salad
- Mango salsa
- Pickled vegetables
Troubleshooting Advice:
- If the pork leg is not crispy enough, you can fry it for a few more minutes or increase the heat of the oil.
- If the coconut-curry sauce is too thick, you can add a little bit of water or chicken broth to thin it out.
Food Safety Advice:
- Make sure the pork leg is fully cooked before serving to prevent foodborne illness.
- Use a deep-fry thermometer to monitor the temperature of the oil and prevent it from overheating and causing a fire.
- Wash your hands and all utensils and surfaces that come into contact with raw pork to prevent cross-contamination.
Food History:
- Crispy pata is a popular Filipino dish that originated from the Spanish dish called cochinillo asado. It is traditionally served during special occasions and celebrations.
Flavor Profiles:
- The pork leg is seasoned with a blend of spices that give it a savory and slightly spicy flavor. The coconut-curry sauce is creamy, sweet, and spicy, with a hint of tanginess from the lime juice.
Serving Suggestions:
- Serve this dish with steamed rice and a side of pickled vegetables for a complete meal.
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Region: Filipino