Visiting a country known for its tourist and culinary destinations can be an option, the Philippines, one of the places where you can taste unique culinary and not in any other country. One of the foods that you must try is Crispy Pata.
For citizens of Manila City Crispy Pata become favorite food menu. Crispy Pata is similar to culinary in Germany named Eisben. The main ingredient of this food is the knees of pigs, however if you do not want from pork meat can replace with chicken meat.
In addition crispy PATA Filipino also has special foods such as Nilagang Baka, Tinolang Manok, chicken adobo, Pancit Canton, and others. Tourists often eat this food at night because it can warm up the body. The ingredients used to cook Crispy Pata consist of spices namely bay leaves, pepper, fennel, salt, black pepper, garlic powder, and cooking oil.
- 1 piece whole pig leg cleaned
- 6 pieces dried bay leaves
- 2 tablespoons whole peppercorn
- 4 pieces star anise optional
- 6 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 12 cups water
- 6 cups cooking oil
Pour water in a cooking pot then let boil.
Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
Remove the tender leg from the cooking pot and set aside until the temperature goes down.
Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
Serve with atcharang papaya and soy sauce – vinegar dipping sauce.
Share and enjoy!