Ingredients with Measurements:
- 1 whole pork leg (pata)
- 1 cup tomato sauce
- 1 cup water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tbsp cooking oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp cornstarch
- 1/4 cup water
Special equipment needed:
- Deep fryer or large pot for frying
- Large skillet or wok
Step-by-step instructions:
1. Clean and prepare the pork leg by removing the hair and trimming excess fat. Rinse thoroughly and pat dry with paper towels.
2. In a deep fryer or large pot, heat enough oil to submerge the pork leg. Once hot, carefully lower the pork leg into the oil and fry until golden brown and crispy, about 15-20 minutes. Remove from the oil and set aside to cool.
3. In a large skillet or wok, heat 2 tbsp of cooking oil over medium-high heat. Add the chopped onion and minced garlic and sauté until fragrant and translucent.
4. Add the sliced red and green bell peppers and continue to sauté for another 2-3 minutes.
5. Pour in 1 cup of tomato sauce and 1 cup of water. Stir to combine.
6. Season with 1 tsp of salt, 1 tsp of black pepper, 1 tsp of sugar, 1 tbsp of soy sauce, and 1 tbsp of vinegar. Stir to combine and bring to a simmer.
7. In a small bowl, mix 1 tsp of cornstarch with 1/4 cup of water to create a slurry. Pour the slurry into the skillet and stir to thicken the sauce.
8. Once the sauce has thickened, add the crispy pata to the skillet and coat with the sauce. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Deep fryer or pot: 375°F
- Skillet or wok: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 800
- Fat: 60g
- Carbohydrates: 15g
- Protein: 50g
Substitutions for ingredients:
- Pork leg can be substituted with pork hocks or pork knuckles.
- Tomato sauce can be substituted with canned diced tomatoes or fresh tomatoes blended into a puree.
Variations:
- Add sliced carrots and potatoes to the sauce for a heartier dish.
- Use chicken instead of pork for a lighter version of the dish.
Tips and tricks:
- To achieve maximum crispiness, pat the pork leg dry with paper towels before frying.
- Make sure the oil is hot enough before frying the pork leg to prevent it from becoming greasy.
- To save time, the pork leg can be pre-cooked in a pressure cooker or slow cooker before frying.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a skillet or wok over medium heat until heated through.
Presentation ideas:
- Serve the Sarsiado Crispy Pata on a large platter with the sauce poured over the top.
Garnishes:
- Garnish with chopped scallions or cilantro for added freshness.
Pairings:
- Serve with steamed white rice and a side of pickled vegetables.
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino stir-fried noodles)
- Ensaladang talong (Filipino eggplant salad)
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the pork leg is not crispy enough, increase the frying time or temperature.
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 the pork leg to prevent oil splatters and burns.
Food history:
- Sarsiado is a Filipino dish that is typically made with fish or meat in a tomato-based sauce.
Flavor profiles:
- The Sarsiado Crispy Pata is a savory and slightly sweet dish with a crispy exterior and tender, juicy pork on the inside.
Serving suggestions:
- Serve the Sarsiado Crispy Pata as a main dish for a family dinner or special occasion.
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Region: Philippine