Fried Pig's Knuckle
Crispy Pata is fried pig's knuckle (pata), a Filipino favorite dish, thought to be invented(or concocted) making popular through the restaurant Barrio Fiesta in Manila.
Admittedly, nothing even compares to the Barrio Fiesta recipe, but we're able to always improvise and then try to compare.
The pata employed for this dish may be the lower area of the pig's leg, what is near to the feet.
Unlike top of the leg or leg that is meaty(thus usually converted to pork) the knuckle is mainly bones, fat and does not have much lean meat.
Why make use of this area of the pig when more often than not you can only get about 25% lean meat, 35% skin and fat and also the rest, inedible bones that just Bantay can also enjoy?
The kicker is really the thick, fatty skin when cooked correctly, becomes this crispy and wonderful crackling treat which makes it worth everything particularly when offered having a spicy vinegar dip.
The key to some tasty Crispy Pata begins with cooking to tenderize the pig's knuckle in perfectly flavored and seasoned broth.
We usually begin by boiling the pata much like making Nilagang Baboy. Water, garlic clove, onions, salt, peppercorns, taters and cabbage.
The pata will be taken off the broth, cooled lower, easily wiped dry and left uncovered within the refrigerator not less than each day.
The very next day, pepper and salt is applied all around the outer area of the meat before deep frying.
PRECAUTION. Deep frying a large bit of meat with mostly skin isn't any easy, it'll certainly splatter and you've got to think about how high the oil will rise who are holding cards when you place the meat in.
The oil mustn't review 1/3 from the top deep pot when you set the meat in, otherwise, oil could overflow or spill over to the stove as well as your kitchen could catch fire.
- Pata or Pig's Knuckle
- Taters(optional)
- Cabbage(optional)
- Garlic clove
- Onion
- Whole Peppercorns
- Salt
- Oil for deep-frying
- 1 piece Pata or Pig's Knuckle
- 1 mind of Garlic clove, broken into cloves
- 2 medium Onions, quartered
- 1 tablespoon Whole Peppercorns
- three to four tablespoons Salt
- three to four Taters, cubed (optional)
- 1/2 mind of Cabbage, roughly cut (optional)
- Enough water to pay for the meat
- Oil for deep-frying
PREPARATION TIME. a few minutes
Cooking. 80 minutes
1 Place the pata inside a deep pot and add enough water to submerge the meat. Provide a boil.
2 Skim off all of the scum or even the brown impurities which will float at first glance.
3 Add all of those other ingredients except the taters and cabbage, and simmer for 35-40 minutes or before the meat is simply tender(although not falling-apart tender).
4 Add some taters and cabbage, season to taste and simmer for an additional ten minutes.
5 Take away the meat in the pot and hang on the wire rack to awesome lower and dry out a little.
6 Place the meat within an container with no lid and put within the refrigerator not less than 8 hrs or perhaps overnight.
7 Go ahead and take meat from the fridge, measure 1 tablespoon all of pepper and salt and rub around the meat.
8 Deep fry the pata the following day using medium heat (oil temperature at approximately. 350 °F;) until golden brown.
9 Serve having a vinegar dipping sauce or serve with grain and Kare-kare.
BENG'S TIPS- So why do we pre-prepare the meat inside a well seasoned broth before frying? It helps to make the improvement in taste for that Crispy Pata, as well as the broth accustomed to tenderize the meat might be offered like a side soup in order to flavor other dishes.
- Before frying, you can score the meat or cut 1/2 inch deep slits onto the skin from the pata so oil could seep in and prepare the interior faster.
- Be cautious about oil splatters. make certain to utilize a heavy lid or (even though you will appear silly) attempt to put on your oven mittens during frying to safeguard both hands from oil burns.
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