Ingredients with Measurements:
- 1 whole pork leg (around 3-4 lbs)
- 1 head garlic, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tsp whole peppercorns
- 1 tbsp salt
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 4 cups water
- 1 cup flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- Oil for deep frying
Special equipment needed:
- Large pot for boiling
- Deep fryer or large wok for frying
Step-by-step instructions:
1. In a large pot, combine the pork leg, garlic, onion, bay leaves, peppercorns, salt, vinegar, soy sauce, and water. Bring to a boil and then lower the heat to a simmer. Cover and cook for 2-3 hours or until the pork is tender.
2. Remove the pork leg 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 bowl, mix together the flour, baking powder, salt, and black pepper.
4. Heat the oil in a deep fryer or large wok over medium-high heat.
5. Dredge the pork pieces in the flour mixture, shaking off any excess. Carefully lower them into the hot oil and fry until golden brown and crispy, around 5-7 minutes.
6. Remove the pork pieces from the oil and drain on a paper towel-lined plate.
7. Serve hot with your choice of dipping sauce and side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours (for boiling) + 10-15 minutes (for frying)
Temperature:
Boiling: Medium heat
Frying: Medium-high heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 500
Fat: 25g
Protein: 40g
Carbohydrates: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Pork leg can be substituted with pork hocks or pork knuckles.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Flour can be substituted with cornstarch or potato starch for a gluten-free option.
Variations:
- Add chili flakes or hot sauce to the flour mixture for a spicy version.
- Use a different dipping sauce such as vinegar and garlic or sweet chili sauce.
- Serve with steamed rice and vegetables for a complete meal.
Tips and tricks:
- Make sure the pork leg is fully cooked and tender before frying to ensure it's not tough or chewy.
- Pat the pork pieces dry with a paper towel before dredging in the flour mixture for a crispier coating.
- Fry in batches to avoid overcrowding the pan and lowering the oil temperature.
- Use a thermometer to check the oil temperature and maintain it at around 350°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through and crispy.
Presentation ideas:
Arrange the crispy pata pieces on a platter and garnish with chopped scallions and sliced lemons.
Garnishes:
Chopped scallions, sliced lemons, or chopped cilantro.
Pairings:
Ice-cold beer or soda.
Suggested side dishes:
Steamed rice, sautéed vegetables, or pickled papaya.
Troubleshooting advice:
- If the pork is not crispy enough, increase the heat of the oil or fry for a longer time.
- If the pork is too salty, reduce the amount of salt in the recipe or soak the cooked pork in water for a few minutes before frying.
Food safety advice:
- Make sure the pork is fully cooked before frying to avoid any risk of foodborne illness.
- Use a thermometer to check the internal temperature of the pork, which should be at least 145°F.
- Always wash your hands and utensils before and after handling raw meat.
Food history:
Crispy pata is a popular Filipino dish that originated in the province of Pampanga. It's made by boiling a whole pork leg with spices and then deep-frying it until crispy and golden brown.
Flavor profiles:
Savory, salty, crispy, and juicy.
Serving suggestions:
Serve hot with your choice of dipping sauce and side dishes.
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Region: Philippine