Crispy Pata a la Castilian-Manchego

Ingredients

In this adaptation, the traditional Filipino Crispy Pata is infused with the flavors of Castilian-Manchego cuisine. The original dish is typically seasoned with Filipino spices and served with a soy-vinegar dipping sauce. However, in this version, the pork knuckle is marinated with Spanish spices such as paprika, cumin, and oregano, giving it a distinct Castilian-Manchego flavor profile. The dish is also traditionally served with a side of sautéed vegetables and a tangy tomato-based sauce, adding a Spanish touch to the overall presentation. We alse have the original recipe for Crispy Pata, so you can check it out.

• 1 pork knuckle (about 2 kg / 4.4 lbs) 1 pork knuckle (about 2 kg / 4.4 lbs)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon cumin 1 tablespoon cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• Oil, for deep frying Oil, for deep frying
• Sautéed vegetables, for serving Sautéed vegetables, for serving
• Tomato-based sauce, for serving Tomato-based sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, place the pork knuckle and add enough water to cover it. Bring to a boil over medium heat.
2. 2.
   Add the minced garlic, paprika, cumin, dried oregano, bay leaves, salt, and pepper to the pot. Reduce the heat to low and simmer for about 2 hours or until the pork knuckle is tender.
3. 3.
   Remove the pork knuckle from the pot and let it cool. Pat dry with paper towels.
4. 4.
   Heat oil in a deep fryer or a large pot to 180°C (350°F).
5. 5.
   Carefully lower the pork knuckle into the hot oil and deep-fry for about 15-20 minutes or until the skin is crispy and golden brown.
6. 6.
   Remove the crispy pata from the oil and let it drain on a wire rack or paper towels.
7. 7.
   Serve the Crispy Pata a la Castilian-Manchego with sautéed vegetables and a tomato-based sauce on the side.

Treat your ingredients with care...

• Pork knuckle — Make sure to thoroughly clean the pork knuckle before cooking. You can ask your butcher to remove the hair and trim excess fat for you.

Tips & Tricks

• To achieve a perfectly crispy skin, make sure the pork knuckle is completely dry before frying.
• For an extra burst of flavor, you can add a splash of white wine to the simmering liquid.
• Serve the Crispy Pata a la Castilian-Manchego with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Crispy Pata a la Castilian-Manchego as the centerpiece of a festive meal. Place it on a large platter and garnish with fresh herbs, such as parsley or cilantro, for an added touch of freshness.

Presentation advice

To enhance the visual appeal, carve the Crispy Pata into thick slices, exposing the crispy skin and juicy meat. Arrange the slices on a serving platter, drizzle the tomato-based sauce over the top, and garnish with sprigs of fresh herbs.