It's been a while since we had Crispy Pata. I was craving for Pinoy food so I decided to cook Crispy Pata for dinner. Isn't it yummy?
Ingredients:
1 or 2 pork pata
2 tablespoon of salt
8 peppercorns (optional)
1 whole garlic
1 whole onion
1 teaspoon of pepper
1 bay leaf
3 to 4 cups of cooking oil
Directions:
1. Place the pata in a casserole and cover with water. Add the whole garlic, onion, peppercorns and bay leaf. Season with plenty of salt. Set over high heat and bring to a boil, skimming off scum as it rises. Lower the heat, cover and simmer for an hour to an hour and a half, or until tender.
2. Remove the pata from the broth. Drain well. Let it cool. If you have the time, wrap in foil of cling film and place in the freezer for thirty minutes.
3. Heat the cooking oil in a wok or deep fryer until it starts to smoke. Gently lower the pata in the hot oil. The oil will spatter, no doubt about that. It is best to immediately cover the wok or fryer. Make sure that the cover has a steam valve to allow the hot steam to escape and to prevent it from condensing back into the oil. Cook the pata until the rind is puffed and golden.
Tips: In step 3, instead of frying, I wrapped the pata in aluminum foil and put it in the oven at 350F to hour to an hour and a half or until crispy! It's less oily!Labels: Cooking, Food, Recipes |