Ingredients with Measurements:
- 1 whole pork leg (about 4-5 lbs)
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tbsp peppercorns
- 1 tbsp salt
- 6 cups water
- 2 cups vegetable oil
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 tbsp ginger, grated
- 2 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Large pot
- Deep-fryer or large wok
- Basting brush
Step-by-step instructions:
1. In a large pot, combine pork leg, garlic, onion, bay leaves, peppercorns, salt, and water. Bring to a boil then lower the heat to simmer for 2-3 hours or until the pork is tender.
2. Remove the pork from the pot and let it cool. Once cooled, pat it dry with paper towels.
3. Heat the vegetable oil in a deep-fryer or large wok over medium-high heat. Deep-fry the pork until golden brown and crispy, about 10-15 minutes.
4. In a small saucepan, combine soy sauce, brown sugar, rice vinegar, water, and ginger. Bring to a boil then lower the heat and let it simmer for 5-7 minutes or until the sauce thickens.
5. Using a basting brush, glaze the crispy pata with the soy-ginger sauce. Repeat until the pork is fully coated.
6. In a small bowl, mix cornstarch and water. Add the mixture to the remaining soy-ginger sauce and stir until thickened.
7. Serve the crispy pata with the thickened soy-ginger sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 3 hours (simmering) + 15 minutes (deep-frying)
5. Temperature:
- Simmering: Low heat
- Deep-frying: 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 1,200
- Fat: 80g
- Carbohydrates: 50g
- Protein: 70g
Substitutions for ingredients:
- Pork leg can be substituted with pork knuckles or pork hocks.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with all-purpose flour or potato starch.
Variations:
- Instead of deep-frying, the pork can be roasted in the oven for a healthier option.
- The soy-ginger glaze can be substituted with a sweet and spicy glaze made with honey, chili flakes, and garlic.
- The pork can be marinated in a mixture of soy sauce, calamansi juice, and garlic before simmering for added flavor.
Tips and tricks:
- To achieve a crispy skin, pat the pork dry with paper towels before deep-frying.
- Use a deep-fry thermometer to ensure the oil is at the correct temperature.
- Let the pork rest for a few minutes before slicing to allow the juices to redistribute.
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 on a baking sheet. Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the crispy pata on a large platter with the soy-ginger glaze on the side.
- Garnish with sliced scallions and toasted sesame seeds.
Garnishes:
- Sliced scallions
- Toasted sesame seeds
Pairings:
- Garlic fried rice
- Atchara (pickled papaya)
- Sautéed bok choy
Suggested side dishes:
- Lumpia (spring rolls)
- Pancit (noodles)
- Sinigang (sour soup)
Troubleshooting advice:
- If the pork is not crispy enough, increase the heat of the oil or deep-fry for a longer time.
- If the soy-ginger glaze is too thick, add more water to thin it out.
Food safety advice:
- Make sure the pork is fully cooked before serving.
- Use a meat thermometer to ensure the internal temperature of the pork reaches 145°F.
Food history:
- Crispy pata is a popular Filipino dish that originated from Pampanga, a province in the Philippines known for its cuisine.
Flavor profiles:
- Salty, sweet, savory, and slightly tangy.
Serving suggestions:
- Serve with a cold beer or iced tea.
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Region: Philippine