Ingredients with Measurements:
- 1 whole pork leg (about 4-5 lbs)
- 2 tbsp salt
- 1 tbsp whole peppercorns
- 4-5 cloves garlic, crushed
- 2-3 bay leaves
- 1 tbsp vinegar
- 4-5 cups water
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Vegetable oil for frying
For the Spicy Coconut-Ginger Sauce:
- 1 can (14 oz) coconut milk
- 2 tbsp grated ginger
- 2 cloves garlic, minced
- 1-2 red chili peppers, chopped
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Deep-fryer or large frying pan
- Wire rack
- Blender or food processor
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the pork leg, salt, peppercorns, garlic, bay leaves, vinegar, and enough water to cover the meat. Bring to a boil over high heat, then lower the heat and simmer for 2-3 hours or until the pork is tender.
2. Remove the pork from the pot and let it cool. Once it's cool enough to handle, remove the bones and cut the meat into serving pieces.
3. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and paprika. Dredge each piece of pork in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a deep-fryer or large frying pan over medium-high heat. Fry the pork pieces in batches until golden brown and crispy, about 5-7 minutes per side. Drain on a wire rack or paper towels.
5. To make the Spicy Coconut-Ginger Sauce, combine the coconut milk, ginger, garlic, chili peppers, soy sauce, brown sugar, vinegar, salt, and pepper in a blender or food processor. Blend until smooth.
6. Serve the crispy pata with the spicy coconut-ginger sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours for boiling the pork, 10-15 minutes for frying
5. Temperature:
Boiling temperature for the pork: 212°F (100°C)
Frying temperature for the oil: 350°F (175°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 800
Total fat: 45g
Saturated fat: 20g
Cholesterol: 200mg
Sodium: 2000mg
Total carbohydrates: 50g
Dietary fiber: 2g
Sugar: 10g
Protein: 45g
Substitutions for ingredients:
- Pork leg can be substituted with pork shoulder or pork belly
- Red chili peppers can be substituted with jalapeño or serrano peppers
- Soy sauce can be substituted with tamari or coconut aminos
- Brown sugar can be substituted with honey or maple syrup
Variations:
- Instead of frying the pork, it can be roasted in the oven for a healthier version
- The Spicy Coconut-Ginger Sauce can be made milder or hotter depending on your preference
- The pork can be marinated in a mixture of soy sauce, vinegar, garlic, and sugar for added flavor
Tips and tricks:
- Make sure to pat the pork dry before dredging it in the flour mixture to ensure a crispy crust
- Use a meat thermometer to check the internal temperature of the pork to ensure it's cooked through
- The Spicy Coconut-Ginger Sauce can be made ahead of time and stored in the refrigerator for up to a week
Storage instructions:
Leftover crispy pata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the crispy pata, place it on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the crispy pata on a platter and drizzle the Spicy Coconut-Ginger Sauce over it. Garnish with chopped cilantro and sliced red chili peppers.
Garnishes:
Chopped cilantro, sliced red chili peppers
Pairings:
Steamed rice, pickled vegetables, cold beer
Suggested side dishes:
Fried rice, stir-fried vegetables, garlic noodles
Troubleshooting advice:
- If the pork is not crispy enough, increase the frying time or temperature
- If the Spicy Coconut-Ginger Sauce is too thick, add more coconut milk or water to thin it out
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F (63°C) to ensure it's safe to eat.
Food history:
Crispy pata is a popular Filipino dish that originated from Pampanga, a province in the Philippines known for its cuisine. It's typically served as a special occasion dish or as a beer match.
Flavor profiles:
Crispy, salty, savory, spicy, sweet
Serving suggestions:
Serve the crispy pata with a side of steamed rice and pickled vegetables for a complete meal.
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Region: Filipino