Cooking Crispy Pata
Discover the secrets to making authentic Crispy Pata right in your own kitchen! Our recipe takes you through the process of tenderizing and flavoring the pork knuckle, followed by expert frying techniques for that irresistible crispy exterior.
2024-03-20 22:40:15 - Chikadora
We're diving into the heart and soul of Filipino cuisine with a dish that never fails to impress: Crispy Pata. This iconic pork knuckle dish is a symphony of crispy skin, tender meat, and flavorful spices that have delighted generations of food lovers. Today, I'll guide you through the art of making the perfect Crispy Pata that will have your family and friends asking for seconds!
Crispy Pata is more than just a fried pork knuckle; it's a labor of love and a showcase of Filipino culinary prowess. The key to achieving that coveted crispiness lies in the preparation and cooking techniques. Traditionally, the pork knuckle is boiled with spices until tender, then air-dried or refrigerated overnight to achieve a crispy exterior when deep-fried to golden perfection.
Ingredients You'll Need:
- Pork Pata (front or hind leg) - preferably with skin on for that crispy texture
- Water for boiling
- Salt, pepper, garlic powder, bay leaves, soy sauce for seasoning
- Oil for deep-frying
- Dipping sauce for serving
Step-by-Step Cooking Process:
Preparation: Start by cleaning and preparing the pork knuckle. Rub it with salt, pepper & garlic powder.
Boiling:In a large pot, place the pork pata with enough water to cover it. Add salt, pepper, garlic powder, bay leaves and soy sauce. Boil until the meat is tender but not falling apart.
Another option is to pressure cook the pork pata for 30 minutes.
Drying: Once boiled, remove the pork pata from the pot and let it air dry or refrigerate uncovered overnight. This step helps remove excess moisture from the skin, ensuring a crispy finish. If you do not have the time, you can air dry it for at least 1 hour.
Frying: Heat oil in a deep fryer or large pot. Carefully lower the dried pork pata into the hot oil and fry until the skin is golden brown and crispy.
Do not skimp on the oil. Be sure there is enough to deep fry the pata.
If you look at the video, I covered the pot with a strainer. The strainer will "break" any exploding oil.
Resting and Serving: Once done, remove the Crispy Pata from the oil and let it rest on a wire rack or paper towels to drain excess oil. Serve hot with your favorite dipping sauce and steamed rice for a complete Filipino feast!
Watch the cooking process: