Crispy Pata with a Twist

Ingredients

• 1 pork knuckle (about 2 kg / 4.4 lbs) 1 pork knuckle (about 2 kg / 4.4 lbs)
• 1 cup soy sauce (240 ml) 1 cup soy sauce (240 ml)
• 1 cup vinegar (240 ml) 1 cup vinegar (240 ml)
• 6 cloves garlic, minced 6 cloves garlic, minced
• 1 tablespoon black peppercorns 1 tablespoon black peppercorns
• 2 bay leaves 2 bay leaves
• 1 teaspoon salt 1 teaspoon salt
• Oil, for deep-frying Oil, for deep-frying

Nutrition

• Calories (kcal / KJ): 500 kcal / 2092 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the soy sauce, vinegar, minced garlic, black peppercorns, bay leaves, and salt. Mix well.
2. 2.
   Add the pork knuckle to the pot and marinate for at least 4 hours, or overnight for best results.
3. 3.
   After marinating, remove the pork knuckle from the marinade and place it in a clean pot. Add enough water to cover the pork knuckle.
4. 4.
   Bring the water to a boil, then reduce the heat to low and simmer for about 2-3 hours, or until the pork knuckle is tender. Skim off any impurities that rise to the surface.
5. 5.
   Once the pork knuckle is tender, remove it from the pot and let it cool for a few minutes.
6. 6.
   Heat oil in a deep fryer or a large pot to about 180°C (350°F).
7. 7.
   Carefully lower the pork knuckle into the hot oil and deep-fry for about 15-20 minutes, or until it turns golden brown and crispy.
8. 8.
   Remove the crispy pata from the oil and let it drain on a wire rack or paper towels to remove excess oil.
9. 9.
   Serve the Crispy Pata hot with a side of vinegar dipping sauce.

Treat your ingredients with care...

• Pork knuckle — Make sure to choose a pork knuckle with a good amount of meat and fat for the best flavor and texture. Trim any excess skin or fat before marinating.

Tips & Tricks

• For an extra crispy texture, you can double-fry the pork knuckle. After the initial frying, let it cool for a few minutes, then fry it again for a shorter time until it reaches the desired crispiness.
• Serve the Crispy Pata with a side of pickled vegetables or atchara to balance the richness of the dish.
• If you prefer a spicier dipping sauce, add chopped chili peppers or chili flakes to the vinegar mixture.

Serving advice

Serve the Crispy Pata as a centerpiece dish for a special occasion or as a main course for a Filipino-inspired feast. Pair it with steamed rice and a side of vinegar dipping sauce for a complete and satisfying meal.

Presentation advice

Place the Crispy Pata on a large serving platter, garnished with fresh herbs and sliced chili peppers for an attractive presentation. Serve it alongside the vinegar dipping sauce in a small bowl for dipping.