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Add a photoA 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!
Ingredients
- 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
Directions
- Wash the pata thoroughly.
- Rub with salt then roll, and tie with a twine.
- Place in a pressure cooker, add water, onions, garlic, pepper corn and cook for 15mins once it starts to boil.
- 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.
- Heat the oil in a deep caserrole for frying.
- Once the oil temperature is hot, drop the tied pork onto the hot oil and let it deep fry until crispy and well done.
- Drip oil onto a paper towel and serve whole with dipping sauce.
- Dipping sauce: cane vinegar, onions, garlic, soy sauce, chili
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