Description:
I finally learned how to make crispy pata without the frying. My saving grace? The turbo broiler! I'm able to create this yummy, crunchy-on-the-outside, yet chewy-on-the-inside dish which everyone loves without the greasy mess. And to top it all, pork hock is not as expensive in the market. This will definitely be a weekly staple in our home. Hehehe!
Ingredients:
1 whole pork pata - front
1/2 head minced garlic
1 tbsp. peppercorns
3 tbsp. salt
3 pcs. bay leaves
1 tbsp. soy sauce
1 star anise
Directions:
1. Wash and clean pork pata well then put in a pot filled with water.
2. Boil for 1 minute then drain water. Wash and clean pork pata again removing the scum.
3. Put in a pot filled with water again and add all spices. Boil for 1 to 1 1/2 hours or until tender.
4. Drain water. Place pork in a colander and allow to drip dry for a couple of hours.
5. Place in freezer bag and freeze overnight.
6. When ready to cook, place in the lower rack of turbo broiler then with 350 degrees heat, cook for 30 minutes, turn around and cook for another 30 minutes.
7. To make the sauce, mix equal part of soy sauce and vinegar. Add brown sugar to suit your taste. Add also chopped onions.
tnx for sharing this quite healthier version of crispy pata. may i know how you came up with the turbo broiling idea? also, would you know the reason behind the freezing step before the pata is turbo broiled? great site.kudos!
ReplyDeleteThank you for your comment. I'd use the turbo for pork belly and they come out crispy so I thought, why not for crispy pata? :-) I have no idea about the reason for the freezing part. I think it makes it crispier? I got this from my mother-in-law who cooks it this way. :-)
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