Crispy pata is a Filipino dish consisting of deep fried pig trotter or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish.
It was 3 years ago since I made my last crispy pata. I will admit that this dish takes time to make and not that healthy sense it is a deep fried food. But I think that it is alright to have this on the table as long as we are not eating deep fried food everyday.
Last week I found some pork knuckles on sale in the local store. So, I grabbed a pack of it and decided to make a crispy pata for dinner. That was my kids' first crispy pata and they liked it specially Mariella, who obviously ate whatever I served on the table:)
Ingredients:
1 kilo pork knuckle (Pork Pata)
Water for boiling
2 tsp Salt (adjust the taste)
dashes of pepper(adjust the taste)
Laurel leaves,onion cut into two,or any other spices and veges (optional)
Boil the pork knuckle and the rest of the ingredients above for 40 mins-1 hr
or until the pork knuckle is tender.
Seasoning and frying:
Salt
Pepper
garlic powder (or 4 cloves of garlic, smashed and sliced into very small pieces)
Flour for coating (optional)
Oil for deep frying
Procedure:
Boil pork knuckles for 40 mins to 1 hour together with the first batch of ingredients listed above.
After boiling put the pork knuckle on a strainer or oven/wire rack so the water from the meat will drain. Wipe the pata with paper towel to keep it dry.
Season and rub salt,pepper,garlic powder and flour (optional) on the meat. Set aside and marinate for at least 30 minutes. (overnight is best).
Heat the oil in a deep frying pan/deep fryer. Fry the pork knuckle until golden brown. Cover the pan or fryer while frying.
Serve with Filipino salsa or soy sauce dip.
"Good food ends with good talk" Geoffrey Neighor
yummy!:)
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