Crispy Pata
It’s just deep-fried pork leg, how can that be so hard to cook? Nothing difficult about cooking crispy pata. But one can have good crispy pata or terrible crispy pata. Who wants the latter, right?
Pata is the front or hind leg of the pig. In the Philippines, that means the leg AND the trotters (knuckles). Crispy pata means deep fried pata with a crunchy rind and soft and moist meat inside.
The first thing to remember is that the best pata for this dish is that of a young pig. The more mature the pig, the thicker and tougher the rind. The layer of fat will also be thicker. Second, frying is not the only step in cooking this dish–the pata has to be boiled to tenderness prior to deep-frying. Third, we have to separate the myth from the truth.
According to the oldies, one has to drip-dry the pata after boiling and then allow it to air-dry for a day prior to deep-frying. That’s not true. For as long as you drain, cool and, preferably, chill the boiled pata, there’s no reason why you can’t boil and fry it on the same day. That pata you see in the photo was taken out of the freezer at 5.00 p.m., pressure-cooked without thawing completely, drained and cooled, and fried at 7.30 p.m. We finished dinner about thirty minutes ago.
Comments
23 Responses to “Crispy Pata”Trackbacks
Some related discussions...-
[...] pizza, pancit guisado (vermicelli noodles sautéed with chicken, seafood, and vegetables), and crispy pata, or deep fried pork leg and trotters. It was much too much food (see above), but so good, [...]
-
[...] Crispy pata (the only of its kind that I eat, made in Sta. Maria, Bulacan) [...]
-
[...] all low-fat meals can be this good, I won’t miss lechon kawali and crispy pata. It was a borne out of a split second of inspiration which struck as I was simmering chicken for [...]
If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Surreal Gourmet’s smashed potatoes
Mango and melon (cantaloupe) fruit shake
Chicken livers and string beans
Kani salad
French onion soup
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- Mia on 'Penne with portobello mushrooms': Hi, I just bought a bag of pre-washed, pre-sliced portabellos and...
- faye on 'Cheesecake with homemade blueberry topping': hi ms connie. wats the difference betweeen ur 2...
- Crisma on 'Chocolate chip cookies with fresh mint': How many cookies were you able to make, Connie? And...
- cia on 'Lemon chicken': can i use the ordinary ginger instead of the turmeric? thanks…
- RobKSA on 'Honey-glazed, herb-crusted whole leg of lamb': Since no pork here in Saudi Arabia, this is a...
Feast Asia
Braised pork spare ribs with black bean and garlic sauceThe typhoon season and powerless days may not be over yet. If cooking in the dark bothers you, go for dishes that require minimal... »
i always cant get the skin to be so puffy,
me too okz. i almost lost a tooth trying to take a bite off my pata. it felt like a piece of stone i can use for the intifada but i will keep trying.
ano sa tagalog yung peppercorn and bay leaf?
O.K. I’ll try that.. my main problem over here at my place is they only sell pork every day only on Sunday in the chinese market..these are just some of those common problems over here… living in a muslim country.. they don’t eat nor promote port at all.. specially this year..”year of the pig” sigh………..
correction.. that’s pork..he,.he.he….sorry about that..
I went to the market this morning and the pata is in the pressure cooker right now … I hope I ll not miss it because it’s my first time
I ll freeze it and fry it tomorrow 
It was a sucess, looks a litle over cook after the boiling, but it went perfectly with the frying that makes it constitent and CRYSPY ! Mission sucessfull
one thing i learned from my late mom was to add 7up or sprite when boiling the pata. she said it helps make the pata more tender!
ilove crispy pata..
peppercorn = pamintang buo.
bay leaf = dahon ng laurel
tama ba?
Yep.
tanong lang Connie, anong mas ginagamit mong bay leaf, yung FRESH or yung DRIED?
hindi lang para sa pata na recipe ha.
di ko sure kasi kung may particular lang bang dish na gamitin ang fresh or ang dried.
Dried, Joey. Hindi kasing aromatic yung fresh.
i’ll try this recipe for my mom and dad…. thanks
you are the best connie
crispy pata is so delicious
i will try this receipe
i want to eat crispy pata
hi guys….one tip to share in order to get a real crispy pata….after boiling it and freezing….its best u fry it in a not hot or boiling cooking oil….yup,common mistakes is that we wait till the oil is smoking hot but that will be a disaster
if u want it crispy….frm the freezer….heat the pan without opil yet,then put in the oil and put it directly in the oil and cover it at once in medium heat….wait till u hear popping sound maybe about 5minutes then reduce it to smaller fire…slowly frying it in small fire for next 20minutes then turn the other side….guaranteed crispy and keeping the meat inside tender…try it out to find it urself and give me feedbacks too!