A traditional Filipino dish featuring deep-fried pork leg, known for its crispy skin and tender meat.
Ingredients
- 4lbpig leg
- 4tbspKnorr Liquid Seasoning
- 1/2cupShaoxing cooking wine
- 8piecedried bay leaves
- 1tbspwhole peppercorn
- 6clovegarlic, crushed
- 2qtwater
- 1qtcooking oil
How to make Crispy Pata
Boil water in a wide cooking pot.
Add bay leaves, garlic, and whole peppercorn.
Put the pig leg into the pot. Cover and continue to boil on low to medium heat for 1 hour. Turn the leg over after 30 minutes to equally tenderize the other side.
Remove the pig leg from the cooking pot and place it on a clean plate. Let it cool down until you can easily handle it.
Pour cooking wine all over the leg. Rub to ensure that the entire leg is covered.
Pour Knorr liquid seasoning all over the leg. Rub again to ensure that the entire leg is coated.
Place the leg on a cooling rack or arrange it in a way that both sides are exposed. Let it air dry for at least 3 hours. You may place a small electric fan in front of the leg to let it dry quickly.
Heat oil in a deep cooking pot. When the temperature reaches 320°F, slowly put the air-dried pork into the pot. Cover the pot while leaving a portion open for the steam to escape.
Deep fry one side for 12 minutes or until crispy. Turn the leg over and deep fry the opposite side for the same amount of time.
Remove the Crispy Pata from the cooking pot and place it on a plate with a cooling rack or paper towel to let the oil drip.
Transfer to a serving plate. Serve with papaya atchara and a bowl of spicy vinegar dip.
Serve, share, and enjoy!
Tips & Tricks
You can remove the cover of the pot and replace it with a splatter screen once the sound of the oil starts to mellow down, but be on guard all the time.
FAQS
What is the best way to ensure my Crispy Pata has a perfectly crispy skin?
To achieve perfectly crispy skin on your Crispy Pata, it's crucial to let the pork leg air dry for at least 3 hours after boiling. This step allows moisture to evaporate, which helps the skin crisp up during frying. You can speed up the drying process by placing a small electric fan in front of the leg.
Can I make Crispy Pata gluten-free?
Yes, you can make a gluten-free version of Crispy Pata by substituting the Knorr Liquid Seasoning with a gluten-free soy sauce or tamari. Ensure that any other ingredients you use, such as the vinegar for dipping, are also gluten-free to maintain dietary compatibility.
What are some good side dishes to serve with Crispy Pata?
Crispy Pata pairs wonderfully with traditional Filipino sides like papaya atchara (pickled papaya) and a bowl of spicy vinegar dip. You can also serve it with steamed rice and a side of sautéed vegetables for a complete meal.
How can I store leftover Crispy Pata?
To store leftover Crispy Pata, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it, but keep in mind that the skin may lose some crispiness upon reheating.
What can I substitute for Shaoxing cooking wine in the Crispy Pata recipe?
If you don't have Shaoxing cooking wine, you can substitute it with dry sherry or a mixture of white wine and a splash of rice vinegar. These alternatives will provide a similar depth of flavor to your Crispy Pata.
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