Best 3 Crispy Pata Deep Fried Leg Of Pork Recipes

CRISPY PATA

Steps:

• Place the pork leg in a snuggly fitting pot. Add salt, peppercorn, garlic, onions and bay leaves. Pour in the water ad bring to a boil over high heat.
• Once it starts to boil, cover the pot and bring the heat down to low. Let it simmer for 1 hour or until meat and skin is tender but not too tender. You may add some water in between if it starts to dry up and the leg is not cooked yet.
• Remove the pork leg from the pot and drain excess liquids. Place it on a rack over a pan so the liquids can drip easily. Let it rest for 30 minutes.
• Brush the skin part completely with lye water. Place the leg in the fridge uncovered for at least 5 hours or overnight.
• Brush the skin this time with vinegar then rub some salt all over. Rest again for 30 minutes then use a kitchen or paper towel to remove the salt from the skin.
• Heat oil in a large, deep pot over medium-high heat. Once the oil is hot, gently add the pork leg and cover the pot. Wait until the splattering sounds subside a little and remove the cover. Replace the lid with a splatter screen if you have it.
• Fry the pork leg until the skin becomes crispy Turn as needed to get all the skin to cook until they crackle. Takes about 30 minutes to cook all sides and maybe lesser if completely submerged in oil.
• Transfer to a plate with paper towels to drain excess oil. Serve with vinegar-soy sauce dip while still warm and enjoy.

CRISPY PATA (DEEP-FRIED LEG OF PORK)

Steps:

• Clean pata and slit skin (3-4 slits on both sides) without cutting bone.
• Place in a deep pan with a tight cover.
• Add water, 7 Up and salt. Bring to a boil after 15 minutes, add baking soda. Baking soda will hasten the softening of the pata's skin. Continue cooking for another hour or until tender. If water dries up and pata is not yet done, add another cup of water. Drain when done.
• Hang for 1 day or place in refrigerator overnight to make skin dry. Before frying, brush with patis (fish sauce) and sprinkle with flour generously.
• Deep fry until crispy and golden brown. Put off heat and pour 1/4 cup water. This will make the skin more crispy.
• ENJOY!
• *Prep and cooking time doesnt include drying the leg all day or overnight.

CRISPY PATA

Steps:

• With a knife, scrape any stray hairs on pork leg and trim off nails.
• In a large pot over medium heat, combine pork leg, vinegar, 7-up, enough water to cover, garlic, peppercorns, bay leaves, and 1/3 cup salt. Bring to a boil, skimming scum that may accumulate on top.
• Lower heat, cover, and then simmer for about 1-1/2 to 2 hours or until meat is tender but not falling apart. If the meat is drying before it is fully cooked, add more water in 1 cup increments.
• Drain pork leg, discarding liquid and aromatics. Place on a rack and allow to cool to touch,
• Sprinkle with about 2 tablespoons salt and massage all over. Place in a container with a lid and freeze overnight.
• In a large, tall pot over medium heat, heat about 4 to 5 cups of oil (enough to cover the pork leg during deep-frying) to 350 F.
• Gently add pork leg and deep-fry, turning as needed, until golden.
• Remove pork from the pat and drain on a wire rack set over a baking sheet. Let rest for about 3 to 5 minutes before chopping. Serve hot with dipping sauce.