Crispy Pata Dinakdakan
Chopped crispy pork hock tossed in onion and pepper with a creamy tangy glaze
Servings: 4 people
Calories: 1827kcal
Ingredients
- 3 ounces pork liver
- 2 onions sliced
- ½ cup green onions chopped
- 3 Thai chili pepper chopped
- 1 ½ teaspoons salt
Pork hock boiling ingredients:
- 4 lbs. pork hock pata
- 2 teaspoons whole peppercorn
- 3 bay leaves
- 6 cups water
Dressing ingredients:
- ¾ cup Lady's Choice Mayonnaise
- 2 tablespoons Knorr Liquid Seasoning
- 3 tablespoons white vinegar
- ¼ teaspoon ground black pepper
Instructions
- Tenderize the pork hock by combining all the pork hock boiling ingredients in a cooking pot. Cover and boil between low to medium heat setting for 80 minutes. Drain the liquid and let the pork cool down to room temperature. Debone the pork hock using a sharp knife. Set aside (note: You may discard the bones.).
- Rub 2 teaspoons of salt all over the skin of the pork.
- Prepare the dressing by combining all the dressing ingredients in a bowl. Stir until smooth.
- Rub 1 teaspoon salt all over the liver. Heat the cooking oil in a pan. Fry both sides of the liver until it browns. Remove from the pan and slice into serving pieces. Set aside.
- Heat oil in a deep cooking pot. Fry the pata until golden brown and crispy. Remove from the pot and let it cool down.
- Chop the crispy pata into bite-size pieces. Put it in a large mixing bowl, add the fried liver, and add the dressing, onion, green onion, and chili peppers. Toss until well blended.
- Transfer to a serving plate. Serve. Share and enjoy!
Video
Nutrition
Calories: 1827kcal | Carbohydrates: 12g | Protein: 133g | Fat: 132g | Saturated Fat: 42g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 47g | Cholesterol: 558mg | Sodium: 2790mg | Potassium: 1896mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4773IU | Vitamin C: 17mg | Calcium: 139mg | Iron: 13mg