Crispy Pata (Fried Pork Hocks)
Crispy pata……..A very common dish in the Philippines. usually paired with vegetables such as Pinakbet (Vegetable Medley). I remember we always have this dish everytime we dine at one of the bussiest restaurant in Manila(Barrio Fiesta) accompanied by Sinugba(assorted platter of grilled seafoods) and Bouillabaisse and my favorite fish – Pinaputok na tilapia.(a grilled snapper look a like fish)… Gosh, I missed that restaurant. A friendly warning, excessive consumption of pork specially fried pork and fats is dangerous to our health…………..Did you know that consumption of Pork in moderate quantities is helpful in gaining energy.It is a rich source of proteins and fats. It is also good for skin, eyes, nervous system, bones and mental performance. Intake of Pork also ensures better immunity to body due to presence of essential antioxidants.
ingredients: good for 3-4 persons
- 2 pcs pork hocks and legs (you can chopped on serving size or we can fry it as whole)
- 4 pcs bay leaves
- 1 tsp peppercorns
- 1 tsp salt
- 1.5 litre water
- Oil for deep frying
- In a large saucepan, place all ingredients together and boil for 30 minutes at low heat settings. Drain pork, let it cool and set aside.
- In a deep fryer, fry pork until golden brown and crispy. please tale care when frying, oil might spill over.
- Serve hot and crispy with vinegar sauce made of garlic, onions, little soy sauce and chillies.
Posted on November 9, 2011, in Mains, Pork and tagged Crispy Pata, crispy pork hocks, fried pata, fried pork, pork hocks. Bookmark the permalink. 8 Comments.
Pangpabata! Ok lang maski di na tumanda kung ganito ba naman ang ulam!
I found the info on this post valuable.
How to do get it do go all nice and crispy when deep frying!? Mine doesnt do that and the pork starts to dry out… what are some tips?
By controlling the heat you can achieve a crispy fried pork hocks or any fried dish. First, consider dropping your meat into a high heat settings, after a while change to low heat enabling to cook the inner part. Low heat penetrate inside the meat while hi heat makes the crispy texture outside. To finish it, turn to hi heat then whisk with little water. Just be careful because the oil might splash to you. Thanks
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