Crispy Pata is a very famous dish in the Philippines. Almost all Filipino restaurants serve this dish and most of the time it is a restaurant best-seller. Crispy Pata is made out of pig knuckles and deep fried into perfection. Most physicians will tell old people to avoid this mouth-watering food because of its high cholesterol content but they just couldn’t resist the temptation brought about by these delicious dish. Aside from restaurants this dish is also served during special occasions especially during birthdays, wedding receptions, family gatherings and Noche Buena, or the Christmas Eve, a celebration most Filipino families look forward to.
Crispy Pata is one of the most famous pork dishes in the Philippines next to Lechon. It is truly a must-taste dish when you are in the Philippines or when you live in the Philippines. This dish is actually very simple and easy to cook that anyone who wishes to cook this can actually cook it in an instant, but I must tell you that it can be quite pricy but it will be a lot cheaper if you will cook it rather than if you will buy it in a fancy restaurant.
Here is a quick way to cook your very own Crispy Pata.
Crispy Pata – Filipino All-Time Favorite
1 whole pork knuckle
¼ cup of white vinegar
6 cups of water
1 tablespoon black peppercorn
6 tablespoon rock salt
3 tablespoon garlic, crushed
2 bay leafs
4 cups of oil
Water, rock salt, peppercorn, bay leaf, vinegar – Combine the vinegar, water, rock salt, bay leaf and peppercorn in a casserole. Stir all the ingredients unlit the salt dissolves in the mixture.
Pork– Pork knuckles are easy to find in grocery stores. You have to cut it accordingly based on the thickness that you desire. If you cut the pork too thick it will take some time to cook it, that will not be too cost efficient for you right, but if you cut it too thin then it will not be too enjoyable for you to eat so cut eat according to your preference. Add the pork knuckles in the casserole, cover it and let it boil. Simmer the ingredients until the pork is tender already. Drain the water and let the pork cool. Place the pork in the refrigerator for 1 night to allow it to dry.
Oil – heat the 4 cups of oil. We need a lot of oil for this crispy pata recipe because the pork must be deep fried. Put the pork only when you are sure that the oil is already hot enough. Deep fry the pork until it becomes crispy and golden brown in color. Drain the excess oil. Serve it while it is hot to maintain the crispiness of the pork. When you keep the crispy pata exposed to too much air for a very long time the crispiness will surely subside but when this case happens all you have to do is to re-deep fry the pork again.
Crispy pata is always best served with a sauce. The crispy pata sauce is usually made up of white vinegar, chopped chilli and onion.