Just the mere mention of crispy pata, makes one imagine a deep fried pork knuckle with very crisp skin and meat dangling after being dipped in a very spicy sawsawan. Next to lechon, crispy pata is probably the most indulgent pork delicacy there is. Though, laden with cholesterol, sometimes we need to satisfy our cravings and indulge on foods we miss a lot - with caution, that is.
- 1 large Pata (pork hock or knuckle)
- 1 large onion
- 5 cloves of garlic
- 1 stalk of lemon grass, tied
- 3 tablespoon salt
- 2 tablespoon crushed peppercorn
- 2 Tbsp patis (fish sauce)
- Ground pepper
- 6 Tbsp. Soy Sauce
- 5 pieces Calamansi
- 2 Tbsp Vinegar
- 1 medium Onion, chopped
- 3 pieces Chili, chopped
How to cook Crispy Pata
- Wash and clean the pata thoroughly. Make deep incisions on the side of the pata to make it absorb more flavour.
- In a deep casserole, place water and pata. Make sure the water covers the pata.
- Add lemon grass, garlic, onion, salt and pepper.
- Boil and simmer for around 1 and 1/2 hours or until the pata become tender.
- Remove from heat and let it cool.
- Rub the pata with fish sauce and ground pepper.
- Wrap in foil or cling wrap. Freeze it overnight for a good crisp.
- Thaw the pata before cooking.
- Deep-fry in high (to medium) heat. Set heat to low when the oil bubbles lessen. Wait until the pata turns golden brown.
- OR you can use a turbo broiler, around 300-350 degrees F for 30-45 minutes or until you get the crisp and color you want.
- For the dip, just mix soy sauce, sugar, calamansi, onions, chili, vinegar, mix according to your taste.
- Chop to serving pieces and serve with the sawsawan.