Crispy Pata (Philippines)



  • 1 large pork thigh (approximately 4,4 lbs)
  • 4 tablespoons of salt
  • 2 tablespoons of black pepper
  • 4 cloves of garlic, crushed
  • 2 leaves of bay leaf
  • Oil (for frying)

For service alongside:
  • Potato salad
  • Pickles (atchara)
  • soy sauce


Add water to a large pot and bring to a boil. Place the pork loin in the water and boil it on low heat for about 1-2 hours. Continue the boiling process until the pork leg is well cooked.
Remove the boiled pork loin from the pot and set aside to cool.
Dry the skin of the pork loin and sprinkle with salt, pepper and crushed garlic. Let them spread evenly. Rub all sides of the pork loin with this spice mix.
Pierce the skin of the pork loin several times with a sharp knife. This ensures that the skin rises and becomes crispy during frying.
Add oil to a large frying pan or deep frying pan, skin side up. Place the pork loin in the hot oil and start frying slowly over low heat. Turn the pork loin from time to time so that it is evenly browned on all sides.
Continue frying for about 1-2 hours until the pork thigh skin is nicely browned and crispy.
When frying is complete, remove the Crispy Pata from the pan and place on a paper towel to drain excess oil.
Slice the Crispy Pata and serve. You can serve it with side dishes such as potato salad, pickles (atchara) and soy sauce.
Crispy Pata is a delightful dish with its crispy skin and delicious meat. You can experience it with potato salad, pickles and soy sauce you serve with it.

ENJOY YOUR MEAL


 

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