Ingredients with Measurements:
- 1 whole pork leg (about 4-5 lbs)
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp salt
- 6 cups water
- 2 cups vegetable oil
- 1 cup coconut cream
- 1/2 cup brown sugar
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 1 tbsp cornstarch
- 1/4 cup water
Special equipment needed:
- Deep-fryer or large pot for frying
- Roasting pan or baking sheet
Step-by-step instructions:
Preparation:
1. Clean the pork leg thoroughly and pat dry with paper towels.
2. In a large pot, combine the pork leg, garlic, onion, bay leaves, peppercorns, salt, and water. Bring to a boil and then lower the heat to a simmer. Cook for 2-3 hours or until the pork is tender.
3. Remove the pork leg from the pot and let it cool. Once it's cool enough to handle, score the skin with a sharp knife and rub salt all over the skin. Let it sit for 30 minutes to dry out the skin.
Cooking:
4. Preheat the oven to 375°F.
5. In a deep-fryer or large pot, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully lower the pork leg into the oil and fry until the skin is crispy and golden brown, about 15-20 minutes.
6. Transfer the pork leg to a roasting pan or baking sheet and roast in the oven for 10-15 minutes to ensure the meat is fully cooked and heated through.
Coconut-Lime Glaze:
7. In a saucepan, combine the coconut cream, brown sugar, lime juice, and fish sauce. Bring to a boil and then lower the heat to a simmer. Cook for 5-7 minutes or until the mixture thickens slightly.
8. In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir until the glaze thickens. Remove from heat.
9. Once the pork leg is done, brush the glaze all over the skin and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours (for boiling the pork leg), 30 minutes (for frying and roasting)
5. Temperature:
375°F (for roasting)
Serving size:
6-8 servings
Nutritional information:
Calories: 900
Fat: 70g
Protein: 50g
Carbohydrates: 20g
Fiber: 1g
Sugar: 16g
Sodium: 1500mg
Substitutions for ingredients:
- Pork leg can be substituted with pork belly or pork shoulder.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Coconut cream can be substituted with coconut milk.
- Brown sugar can be substituted with white sugar or honey.
- Lime juice can be substituted with lemon juice or calamansi juice.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Instead of frying and roasting the pork leg, it can be grilled for a smoky flavor.
- The glaze can be adjusted to be more or less sweet, sour, or salty depending on personal preference.
- The glaze can be spiced up with chili flakes or chopped chili peppers.
Tips and tricks:
- To ensure crispy skin, make sure the skin is completely dry before frying.
- Use a deep-fryer or a pot with high sides to avoid oil splatters.
- Let the pork leg rest for a few minutes before slicing to allow the juices to redistribute.
- Serve with steamed rice and a side of pickled vegetables for a complete meal.
Storage instructions:
Leftover crispy pata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and place the leftover crispy pata in a baking dish. Cover with foil and bake for 15-20 minutes or until heated through.
Presentation ideas:
Serve the crispy pata on a large platter with the glaze drizzled over the top. Garnish with sliced lime and chopped cilantro.
Garnishes:
- Sliced lime
- Chopped cilantro
- Chopped scallions
- Fried garlic
Pairings:
- Steamed rice
- Pickled vegetables
- Grilled corn on the cob
- Mango salsa
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodles)
- Adobo (Filipino braised meat)
- Sinigang (Filipino sour soup)
Troubleshooting advice:
- If the skin is not crispy enough, try frying it for a few more minutes or increasing the temperature of the oil.
- If the glaze is too thick, add a little more water to thin it out.
- If the pork leg is not tender after boiling, cook it for a little longer until it is fork-tender.
Food safety advice:
- Make sure the pork leg is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use caution when frying to avoid oil splatters.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Crispy pata is a popular Filipino dish that originated in the province of Pampanga. It is typically served as a special occasion dish or as a beer pairing snack.
Flavor profiles:
Crispy, salty, sweet, sour, and savory.
Serving suggestions:
Serve hot and enjoy with family and friends.
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Region: Philippine