Ingredients with Measurements:
- 1 whole pork leg (about 3-4 pounds)
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 1 tablespoon baking soda
- 6 cups water
- Oil for deep frying
For the Spicy Barbecue Sauce:
- 1 cup tomato ketchup
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup vinegar
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot for deep frying
- Blender or food processor for the sauce
Step-by-step instructions:
1. In a large pot, combine the pork leg, garlic, onion, bay leaves, black peppercorns, salt, and baking soda. Add enough water to cover the pork leg.
2. Bring the pot to a boil over medium-high heat. Reduce the heat to low and simmer for 2-3 hours or until the pork leg is tender.
3. Remove the pork leg from the pot and let it cool for a few minutes. Pat it dry with paper towels.
4. Heat the oil in a deep fryer or large pot over medium-high heat. Carefully lower the pork leg into the hot oil and fry for 10-15 minutes or until golden brown and crispy.
5. While the pork leg is frying, make the spicy barbecue sauce. In a blender or food processor, combine the tomato ketchup, soy sauce, brown sugar, vinegar, hot sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Blend until smooth.
6. Transfer the spicy barbecue sauce to a small saucepan and heat over low heat until warmed through.
7. Once the pork leg is crispy and golden brown, remove it from the oil and let it drain on a wire rack or paper towels.
8. Serve the crispy pata with the spicy barbecue sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 3 hours (for boiling the pork leg) + 15 minutes (for frying)
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 800
- Fat: 50g
- Carbohydrates: 20g
- Protein: 70g
Substitutions for ingredients:
- Pork leg can be substituted with pork hocks or pork knuckles.
- Hot sauce can be substituted with cayenne pepper or chili flakes.
Variations:
- Add chopped scallions and cilantro to the spicy barbecue sauce for added flavor.
- Use a different dipping sauce, such as vinegar and soy sauce or sweet chili sauce.
Tips and tricks:
- Make sure to pat the pork leg dry before frying to ensure maximum crispiness.
- To make the pork leg extra crispy, you can double-fry it. Fry it once for 5-7 minutes, remove it from the oil, let it cool for a few minutes, and then fry it again for another 5-7 minutes.
- To make the pork leg even more flavorful, you can marinate it in the refrigerator overnight before boiling.
Storage instructions:
- Store leftover crispy pata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the crispy pata, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the crispy pata on a large platter with the spicy barbecue sauce on the side.
- Garnish with chopped scallions and cilantro for added color and flavor.
Pairings:
- Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Atchara (Filipino pickled vegetables)
- Ensaladang talong (grilled eggplant salad)
- Ginisang monggo (mung bean soup)
Troubleshooting advice:
- If the pork leg is not crispy enough, make sure the oil is hot enough before frying.
- If the pork leg is too tough, it may not have been boiled long enough. Boil it for an additional 30 minutes to 1 hour until tender.
Food safety advice:
- Make sure to cook the pork leg to an internal temperature of 145°F to ensure it is safe to eat.
- Use a meat thermometer to check the internal temperature of the pork leg.
Food history:
- Crispy pata is a popular Filipino dish that originated in the province of Pampanga. It is usually served during special occasions and celebrations.
Flavor profiles:
- Crispy, salty, savory, and spicy.
Serving suggestions:
- Serve with steamed rice and a side of pickled vegetables.
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Region: Philippine