Adobo dishes play an important part in Philippine Cuisine. Ham hock adobo or adobong pata is one of these dishes. This is a pata dish cooked using the inadobo method. It is the same simple and easy cooking method that produces an amazing result. It is the same method used to cook our delicious pork […]
Paksiw na Pata with Pineapple is what we had for lunch. This is a simple dish that I thought of cooking because I was craving for pata paksiw and humba. Instead of making both dishes, I thought of making a single dish that has the properties of both — so, I came-up with this dish. Paksiw na […]
Pata Tim is a delicious pork dish that makes use of Pig’s leg as its main ingredient. This is categorized as a Filipino-Chinese dish. Contrary to what most might be thinking, cooking pata tim is easy, simple, and convenient. Let me tell you more on how I prepared this good looking pata tim (the details can […]
Slow Cook Pork Hock Stew or Slow Cooked Pata is something that I look forward to during weekends, especially on chilly days. This dish is simply pork pata (or pork legs) that are slow cooked with potatoes, carrots, tomato sauce and spices. It is a perfect lunch treat that I like to have with rice […]
Ever thought of making your own lechon at home? If you are one of those people who want to make lechon the easy way, then maybe you can start with this Lechon Pata Recipe. This is an easy lechon recipe that makes use of conventional oven, so you do not need to create a pit […]
Crispy Pata is a famous Filipino pork dish that uses a whole pig’s leg. The leg (or pata) is made tender by simmering in water along with other spices. It is then rubbed with seasonings and deep-fried until the texture becomes very crunchy.
This dish can be eaten as a main dish along with pickled green papaya (atchara) and a dipping sauce made from soy sauce, vinegar, brown sugar, and chopped onions. It can also be served as beer food or “pulutan” – which is what Crispy Pata is popularly known for.
By looking at the procedure, you might be thinking that it is easy to cook Crispy Pata. The procedure seems simple, yet the process involves dangerous steps that need extra caution.
Deep frying a whole leg can cause the hot oil to be uncontrollable. It is a must to slightly (not fully, as the cover can pop-up due to pressure) cover the cooking pot while frying. There are also other recipes that require the leg to be frozen then deep-fried immediately. I do not recommend that, at all. The technique can be effective, but it is very risky. It is better to fry the leg in medium heat until it becomes crispy.