April 11, 2015

Crispy Pata with Estofado Sauce

I was about to post this recipe last week but I decided to share this after the holy week. According to religious belief, eating pork is prohibited during the Lenten season.

I suggest to include this in your weekend's menu too.

Crispy Pata with Estofado Sauce

We are already bored with the usual hot and spicy sinigang na pata so I decided to make a simple dish out of pata slice we bought from the grocery.

Crispy Pata with Estofado Sauce
I cooked the slices crispy pata style then paired it with estofado sauce.

Crispy Pata with Estofado Sauce

For the crispy pata:
1 kilo pata slice
1 piece carrots cut into chunks
1 medium-sized onion quartered
1 tsp pepper
1 tsp salt
2 pcs bay leaf (laurel)
1 stalk lemon grass

For the sauce:
1 tbsp soy sauce
1 tbsp oyster sauce
1 pouch Del Monte Pineapple Tidbits
1 cup pineapple juice
¼ cup brown sugar
5-10 pcs dried banana blossoms
1 tsp vinegar
1 tsp black pepper
1 pc bayleaf (laurel)
1 cup broth (from the crispy pata preparation)

1. In a pot, place pata slice and the remaining ingredients.
2. Cook in very low heat for about an hour.
3. Drain and put some vinegar and salt on the pata. 
4. Air dried for 30 minutes
5. Deep fry until golden brown and crispy.
6. Drain excess oil.
7. Set aside.

For the sauce:

1. In a sauce pan mix all the ingredients.
2. Simmer over low heat until thick.
3. In a plate serve by pouring sauce over crispy pata or serve it separately.
4. Serve with hot rice.

Serving size: 3-5 

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