Crispy
Pata Recipe
Serves
4
Ingredients
2 pounds Pork Belly, whole slab
6-8 cups Water
2 medium onions, cubed
3 tablespoons Salt
1 teaspoon Peppercorns
Cooking oil for frying
For seasoning the meat before deep-frying:
1 tablespoon Salt
1/2 tablespoon Ground White Pepper
2 pounds Pork Belly, whole slab
6-8 cups Water
2 medium onions, cubed
3 tablespoons Salt
1 teaspoon Peppercorns
Cooking oil for frying
For seasoning the meat before deep-frying:
1 tablespoon Salt
1/2 tablespoon Ground White Pepper
For the Dipping Sauce
1 cup vinegar
¼ soy sauce
2 shallots, peeled and chopped
3 cloves garlic, peeled and minced
2 Thai chili peppers, peeled and minced
⅛ teaspoon pepper
1 cup vinegar
¼ soy sauce
2 shallots, peeled and chopped
3 cloves garlic, peeled and minced
2 Thai chili peppers, peeled and minced
⅛ teaspoon pepper
Directions
1. With a knife, scrape any stray hairs on pork leg and
trim off nails. In a large pot over medium heat, combine pork leg, garlic,
peppercorns, salt, bay leaves, 7-up and 6 cups of the water. Bring to a boil,
skimming scum that may accumulate to top. Lower heat, cover and then simmer for
about 1-1/2 to 2 hours or until meat is tender. If the meat is drying before it
is fully cooked, add more water in 1 cup increments.
2. Drain pork leg, discarding liquid and aromatics. Place
on a rack and allow to dry, uncovered, in the refrigerator for at least 12
hours or overnight. Before frying, rub the outside skin with fish sauce and
lightly sprinkle with flour. In a large pot over medium heat, heat about 4 to 5
cups of oil. Gently add pork leg and deep-fry, turning as needed, until golden.
Turn off heat and carefully pour the remaining ¼ cup of the water on the pork
(this will further crisp the skin). Remove from heat and drain on paper towels.
Serve hot with dipping sauce.
3. In a small bowl, combine vinegar, soy sauce, chilis,
onions, pepper and salt. Stir well.
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