Ingredients with Measurements:
- 1 whole pork leg (about 4-5 lbs)
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp peppercorns
- 1 tsp salt
- 4 cups water
- 4 cups cooking oil
- 1 cup flour
- Sweet chili sauce (store-bought or homemade)
Special equipment needed:
- Large pot or Dutch oven
- Deep-fryer or large wok
- Tongs
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the pork leg, garlic, onion, bay leaves, peppercorns, salt, and water. Bring to a boil, then lower the heat and simmer for 1-2 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 cooking oil in a deep-fryer or large wok over medium-high heat.
4. Dredge the pork in flour, shaking off any excess.
5. Carefully lower the pork into the hot oil using tongs. Fry for 10-15 minutes or until the skin is crispy and golden brown.
6. Remove the pork from the oil and let it rest for a few minutes before chopping it into serving pieces.
7. Serve the crispy pata with sweet chili sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours (simmering time) + 15 minutes (frying time)
Temperature:
- Simmering temperature: low heat
- Frying temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 800 per serving
- Fat: 60g
- Carbohydrates: 20g
- Protein: 40g
Substitutions for ingredients:
- Pork leg can be substituted with pork hocks or pork knuckles.
- Sweet chili sauce can be substituted with any dipping sauce of your choice.
Variations:
- Instead of frying, the pork can be roasted in the oven for a healthier option.
- The sweet chili sauce can be replaced with a vinegar dipping sauce or a soy sauce-based dipping sauce.
Tips and tricks:
- Make sure to pat the pork dry before frying to ensure a crispy skin.
- Use a deep-fryer or a wok with high sides to prevent oil splatters.
- Let the pork rest for a few minutes before chopping to avoid the skin from cracking.
Storage instructions:
- Leftover crispy pata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftover crispy pata in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the crispy pata on a platter with the sweet chili sauce on the side.
- Garnish with sliced green onions or chopped cilantro.
Pairings:
- Crispy pata goes well with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Atchara (pickled papaya)
- Ensaladang talong (grilled eggplant salad)
- Ginisang monggo (sauteed mung beans)
Troubleshooting advice:
- If the skin is not crispy enough, increase the frying time or fry at a higher temperature.
- If the pork is not tender after simmering, add more water and continue simmering until tender.
Food safety advice:
- Make sure to cook the pork until it reaches an internal temperature of 145°F to ensure it is safe to eat.
- When frying, use caution to prevent oil splatters and burns.
Food history:
- Crispy pata is a popular Filipino dish that originated in the province of Pampanga.
Flavor profiles:
- Crispy, salty, and savory with a hint of sweetness from the sweet chili sauce.
Serving suggestions:
- Serve the crispy pata as a main dish for lunch or dinner.
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Region: Philippine