 |
| Crispy Pata© Efren |
Being one of the all-time
favourites of Filipino cuisine, it is probably one of the most popular pork
recipes in the Philippines. This is a simple recipe of pork legs cooked twice
and is usually served with vinegar with soy sauce dip.
This recipe may look
simple but be careful when doing this dish as deep frying a cold pork leg will
cause the hot cooking oil to splatter violently. Extra care and proper
equipment is recommended.
As tasty and as
delightful it is to eat, please bear in mind that this dish is very high in
cholesterol. But what the heck, once in a while is alright.
Ingredients
Pork
- 2 whole pork legs (1 kilo each approx..) – 2 kilos
- Water – 8 cups
- Garlic (minced) – 1 whole
- Bay leaves – 4 pcs
- Freshly cracked peppercorn – 2 tablespoons
- Rock salt – 4 tablespoons
- Cooking Oil (for deep frying)
- OPTIONAL : Maggi Magic Sarap* - 1 sachet
Dipping Sauce
- Vinegar – 1/2 cup
- Soy sauce – 1/4 cup
- Water – ½ cup
- Red chilli (sliced) – 1
- Red Onion (diced) – 1/4
Procedure
Pork
- In a big pot, combine water, rock salt, cracked peppercorn, garlic, and bay leaves. You can add the optional maggi magic sarap.
- Stir until the salt is dissolved
- Add the pork knuckles
- Cover then bring to boil.
- Once boiling, let it simmer for at least 1 hour or until tender.
- Remove from pot and pat dry using paper towels. Let it cool for at least an hour. You can opt to place it in a fridge for at least 2 hours.
- In a deep fryer or another pot (make sure you have a cover), heat up the cooking oil
- When the cooking oil is hot, drop the pork legs and cover immediately (it will splatter violently); deep fry until golden brown.
Dipping Sauce
- Mix vinegar, soy sauce, water, red chilli, and red onion in a small bowl.
Servings : 6 Preparation Time : 3 hours (at
least-includes cooling)
Cooking Time : 2 hours
(boiling and frying)
Comments
Post a Comment