Crispy Pata

Crispy Pata Recipe from Southeast Asia | Ingredients

Region / culture: Asia, Philippines, Southeast Asia | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 4-6

Introduction

Crispy Pata is a popular Filipino dish that consists of a whole pig's leg that is boiled until tender, then deep-fried until crispy. This dish is known for its crunchy exterior and tender, flavorful meat.

History

Crispy Pata is believed to have originated in the Philippines, where it is a favorite dish for special occasions and celebrations. The dish is said to have been inspired by Spanish cuisine, as the Philippines was once a Spanish colony.

Ingredients

1 whole pig’s leg, about 3 to 4 lb, cleaned
6 pieces dried bay leaves
2 tbsp whole peppercorn
4 to 6 pieces star anise, optional
6 tsp salt, iodized or rock only
2 tsp ground black pepper
2 to 3 tsp garlic powder
3-6 cups water, lukewarm or plain only
8 to 12 cups cooking oil

How to prepare

Pour water into a cooking pot and bring it to a boil.
Add dried bay leaves, whole peppercorn, star anise, and 4 tsp of salt.
Place the whole pig’s legs into the cooking pot and simmer until the leg becomes tender, approximately 45 to 60 minutes.
Remove the tender leg from the cooking pot and set it aside to cool.
Rub the leg with garlic powder, ground black pepper, and the remaining salt. Allow it to stand for 15 minutes to absorb the flavors.
Heat a clean large cooking pot, preferably with a cover, and add cooking oil.
Once the oil is hot, deep-fry the rubbed pork leg. Cook over medium heat until one side becomes crispy, then carefully flip the leg to crisp the other side. Note: Exercise caution while performing this step.
Turn off the heat, remove the crispy pork leg, and transfer it to a wide serving plate.
Serve with atcharang papaya, soy sauce-vinegar dipping sauce, and rice.

Variations

Some variations of Crispy Pata include using different seasonings such as lemongrass, ginger, or chili peppers.
Some recipes call for marinating the pork leg before boiling and deep-frying for added flavor.

Notes

To use a conventional method of cooking the whole pig's leg before frying, add 3 cup of water and salt.

Cooking Tips & Tricks

Make sure to boil the pig's leg until it is tender before deep-frying to ensure that the meat is cooked through.

- Use a large cooking pot with a cover when deep-frying to prevent oil splatters.

- Be careful when flipping the leg while deep-frying to avoid any accidents.

Serving Suggestions

Crispy Pata is best served with atcharang papaya, soy sauce-vinegar dipping sauce, and steamed rice.

Cooking Techniques

Boiling the pig's leg until tender before deep-frying ensures that the meat is cooked through and tender.

- Deep-frying the leg over medium heat allows the exterior to become crispy without burning.

Ingredient Substitutions

If star anise is not available, it can be omitted from the recipe.

- Garlic powder can be substituted with fresh minced garlic for a stronger flavor.

Make Ahead Tips

The pig's leg can be boiled and seasoned ahead of time, then deep-fried just before serving for a quicker preparation.

Presentation Ideas

Serve Crispy Pata on a large platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Crispy Pata pairs well with a side of pickled vegetables, steamed greens, or a fresh salad to balance out the richness of the dish.

Storage and Reheating Instructions

Leftover Crispy Pata can be stored in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the leftover Crispy Pata in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

One serving of Crispy Pata can contain approximately 800-1000 calories, depending on the size of the portion.

Carbohydrates

Crispy Pata is a high-protein dish and contains minimal carbohydrates.

Fats

Crispy Pata is a high-fat dish due to the deep-frying process. It is recommended to consume this dish in moderation.

Proteins

Crispy Pata is a rich source of protein due to the pork leg.

Vitamins and minerals

Crispy Pata contains essential vitamins and minerals such as iron, zinc, and B vitamins.

Alergens

Crispy Pata contains pork, which may be an allergen for some individuals.

Summary

Crispy Pata is a high-calorie, high-fat dish that is best enjoyed in moderation due to its rich flavor and texture.

Summary

Crispy Pata is a delicious and indulgent Filipino dish that is perfect for special occasions and celebrations. With its crispy exterior and tender, flavorful meat, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl eager to learn the art of cooking from my mother. We were visiting my aunt in the countryside, and one evening, she invited us to a feast with all her friends and neighbors. The star of the show was a dish I had never seen before - Crispy Pata.

As soon as I took my first bite, I was hooked. The crispy, golden skin and tender, flavorful meat was unlike anything I had ever tasted. I begged my aunt to teach me how to make it, and she graciously agreed. Little did I know that this recipe would become a staple in my own kitchen for years to come.

My aunt took me under her wing and showed me all the secrets to making the perfect Crispy Pata. She explained how to marinate the pork hock in a mixture of soy sauce, vinegar, garlic, bay leaves, and peppercorns for several hours to infuse it with flavor. She then taught me how to boil the meat until it was tender, before letting it cool and dry completely.

The next step was to deep fry the pork hock in hot oil until it was crispy and golden brown. My aunt emphasized the importance of getting the oil to the right temperature and frying the meat in small batches to ensure it cooked evenly. She also shared her secret tip of adding a little cornstarch to the oil for an extra crispy finish.

As the Crispy Pata sizzled in the pan, the aroma filled the kitchen and made my mouth water. I couldn't wait to dig in and taste the final result. When it was finally ready, I took my first bite and was transported back to that memorable feast in the countryside. The flavors were just as delicious as I remembered, and I knew I had found a recipe that would become a family favorite.

Over the years, I have made Crispy Pata countless times for my own family and friends. Each time, I think back to that special moment when my aunt first taught me how to make it. I have added my own twists and variations to the recipe, experimenting with different marinades and seasonings to make it truly my own.

But no matter how many times I make it, the joy of sharing this dish with loved ones never gets old. The crispy, succulent meat always brings smiles to their faces and fills their hearts with warmth. I am grateful to my aunt for passing down this recipe to me, and I hope to continue making Crispy Pata for many years to come.

As I sit here now, reminiscing about that fateful day in the countryside, I can't help but feel a sense of gratitude for all the wonderful recipes and memories that have come into my life. Cooking has always been a passion of mine, and I am grateful for the opportunity to share it with others. The journey of learning and mastering new dishes, like Crispy Pata, has brought me so much joy and fulfillment. And as I continue to cook and create in the kitchen, I know that the legacy of these recipes will live on for generations to come.