Crispy Pata Recipe
Ingredients:
2 pork leg (pata)
1 tablespoon peppercorns
1 onion, quartered
4 cloves garlic, crushed
2 star anise
1 bay leaf
Salt to taste
Oil for deep frying
Soy sauce and vinegar for dipping
Instructions:
1. Boil the pata:
In a large pot, combine the pata, peppercorns, onion, garlic, star anise, bay leaf, and salt.
Fill the pot with enough water to cover the meat.
Bring to a boil, then reduce heat and simmer until the pork is fork-tender
Remove the pata from the pot, drain, and pat dry.
2. Prepare the skin:
When cool enough to handle, use a fork or toothpicks to poke holes into the skin.
Rub the pata with salt or soy sauce.
Chill the pata, uncovered, in the refrigerator overnight to dry out.
3. Deep fry:
Heat oil in a large, deep pan or wok over medium-high heat.
Gently slide in the pata and fry until golden and crispy (about 10-15 minutes).
Drain on paper towels.
4. Serve:
Serve the crispy pata with a dipping sauce made from soy sauce and vinegar.
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