Ingredients with Measurements:
- 1 whole pork leg (pata), cleaned and trimmed
- 1/2 cup soy sauce
- 1/2 cup vinegar
- 1/2 cup brown sugar
- 1/2 cup water
- 1/4 cup ketchup
- 1/4 cup pineapple juice
- 1/4 cup cornstarch
- 1/4 cup flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp baking powder
- Oil for frying
Special equipment needed:
- Large pot or deep fryer
- Tongs
- Whisk
- Mixing bowls
Step-by-step instructions:
1. In a large pot, boil the pork leg in water for 1 hour or until tender. Drain and let it cool.
2. In a mixing bowl, combine soy sauce, vinegar, brown sugar, water, ketchup, and pineapple juice. Whisk until well combined.
3. In a separate mixing bowl, combine cornstarch, flour, salt, black pepper, garlic powder, onion powder, paprika, and baking powder. Mix well.
4. Preheat the oil in a deep fryer or large pot to 350°F.
5. Dredge the pork leg in the flour mixture, making sure it is coated evenly.
6. Carefully lower the pork leg into the hot oil and fry until golden brown and crispy, about 10-15 minutes.
7. Remove the pork leg from the oil using tongs and drain on a paper towel-lined plate.
8. In a saucepan, heat the sweet and sour sauce mixture over medium heat until it thickens, stirring constantly.
9. Serve the crispy pata with the sweet and sour sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour (boiling the pork leg) + 15 minutes (frying)
Temperature:
- Oil temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 750
- Fat: 45g
- Carbohydrates: 35g
- Protein: 50g
Substitutions for ingredients:
- Pork leg can be substituted with pork hocks or pork knuckles.
- Pineapple juice can be substituted with apple cider vinegar.
Variations:
- Instead of sweet and sour sauce, serve the crispy pata with a garlic vinegar dipping sauce.
- Add chopped onions and bell peppers to the sweet and sour sauce for a more flavorful twist.
Tips and tricks:
- Make sure the pork leg is completely dry before dredging it in the flour mixture to ensure a crispy crust.
- To make the sweet and sour sauce spicier, add chopped chili peppers or hot sauce.
Storage instructions:
- Store leftover crispy pata 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 large platter with the sweet and sour sauce on the side.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino stir-fried noodles)
- Adobo (Filipino braised meat)
Troubleshooting advice:
- If the pork leg is not crispy enough, increase the frying time by a few minutes.
- If the sweet and sour sauce is too thick, add more water or pineapple juice to thin it out.
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.
Food history:
- Crispy pata is a popular Filipino dish that originated in the province of Pampanga. It is typically served during special occasions and celebrations.
Flavor profiles:
- The crispy pata has a crispy and savory exterior with a tender and juicy interior. The sweet and sour sauce adds a tangy and sweet flavor to the dish.
Serving suggestions:
- Serve the crispy pata as a main dish for lunch or dinner.
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Region: Philippine