The term “pata” in Crispy Pata is derived from the Spanish word for a meat leg. This delightful dish has its roots in Tagalog cuisine and was invented by a man whose mother owned a restaurant on the north side of Manila. Crispy Pata has become an undeniable favorite among pork enthusiasts due to its enticing combination of textures and flavors.
The secret to achieving the perfect Crispy Pata lies in its preparation, which involves both boiling and deep-frying the meat. This meticulous process results in a dish that boasts a delightfully crispy exterior, while the inside remains tender and succulent. This Filipino culinary gem is sure to satisfy the cravings of even the most discerning pork aficionados.
One exemplary Crispy Pata recipe comes from Ludwig, who has mastered the art of crafting this deep-fried pork leg dish. To prepare his mouthwatering version of Crispy Pata, Ludwig begins by boiling the meat, then marinating it to enhance its flavors. The final step is deep-frying the pork leg until it reaches crispy perfection. To complete the dining experience, Ludwig serves his Crispy Pata with a spicy vinegar and soy sauce dip alongside steamed rice.
Ingredients: 4-6 servings
2 lbs. of pata(pork leg)
2 tbsp. salt
2 tbsp. black pepper
1 pouch of Magic Sarap sauce
4-5 cups of cooking oil
Crispy Pata Procedure:
- Submerge pata into a large pot filled with water. Ensure that there is enough water to burry entire pork leg into a pot, for it to cook properly. Boil the pata for at least 35-45 minutes on slow fire, or until pork legs are fork tender.
- While crispy pata is boiling, incorporate Magic Sarap sauce with salt and pepper to create the marinate.
- Remove from the heat, drain any excess water off of it, leave it to cool off for a few minutes.
- Apply the marinade into the pata, leave it to properly soak for 10-15 to allow marinade to absorb into entire meat.
- Heat up enough oil on a large, deep pan(deep enough to allow entire Crispy Pata meat to submerge into oil.
- When oil is at its boiling point, carefully submerge pata into the pan to start the deep-frying process. Flip each side when necessary to ensure both sides of the pork leg are evenly crispy fried and perfectly golden brown.
- Turn off the heat when done, place it to a large serving plate or wooden chopping board. Serve it warm with steamed rice and a spicy vinegar and soy sauce dip. Sooo good!
Note: This deliciously succulent, Crispy Pata is a popular appetizer for social drinkers during any gathering. It’s also served in many special occasions, or simply during a family get-together.