February 16, 2013

Cirspy Pata

Crispy Pata (Sorry for not so clear photo)
I did this for the first time as one of the dishes for our noche buena 2012.

You will need:
1 pc pork pata, preferably front
2 tbsp peper corn
5 dried laurel leaves
2 tbsp salt
2 liters chicken stock
2 stalks lemon grass
1 tbsp dried oregano leaves
Cooking oil for deep frying.

Here's how to do it:
In a pot, large enough to hold the pata, place all the ingredients except for the cooking oil and bring to boil. Once started boiling, you may reduce the heat and simmer for about 2-3 hours or until meat is tender. Drain.
Punture the pata using fork and rub all-over with rock salt. Deep fry in hot cooking oil. To make it crispier, add 2-3 pieces ice cubes and cover it until splaterring stops.
Serve with toyomansi (soysauce with kalamansi)

it is better to use slow cook process to make the flavor penetrate the meat. However, for practical purposes, you may use pressure cooker and cook for about 15-30 minutes once the pressure cooker starts to release steam.
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