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Receta Boneless Crispy Pata (Boneless Crispy Pork Knuckles)
by ShaleeDP

Boneless Crispy Pata (Boneless Crispy Pork Knuckles)

A very crispy and crunchy dish that many filipinos love. This however, is the same with the common crispy pata, only without the hassle of a bone. Just pure heavenly crunchy pork meat!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Filipinas Filipino
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 1 kg. Pata (deboned : ask your butcher to debone)
  • 1 tsp rock salt
  • 1 medium onion
  • 2 cloves garlic
  • 1 tsp peppercorns
  • 5 cups water
  • 5 cups canola oil
  • cornstarch

Direcciones

  1. Wash the pata thoroughly.
  2. Rub with salt then roll, and tie with a twine.
  3. Place in a pressure cooker, add water, onions, garlic, pepper corn and cook for 15mins once it starts to boil.
  4. Remove from the pressure cooker once done. Let the excess water drips off. Rub some cornstarch all over the pork skin. This will avoid too much popping while frying.
  5. Heat the oil in a deep caserrole for frying.
  6. Once the oil temperature is hot, drop the tied pork onto the hot oil and let it deep fry until crispy and well done.
  7. Drip oil onto a paper towel and serve whole with dipping sauce.
  8. Dipping sauce: cane vinegar, onions, garlic, soy sauce, chili