Crispy Pata

Jesus Adrian Castelo
Grade 11 Humss - Princess Urduja
Region 16 
Province: Makati City

History
The crispy pata is a popular Filipino dish that is often served on special occasions. It consists of a whole pork leg that is cooked until tender, then dried and deep-fried until golden brown and crispy. The leg is usually cooked with spices such as bay leaves and peppercorns.

The history of crispy pata in Makati is not well-documented, but it has been enjoyed by Filipinos for many years. One notable mention is the Writer's Lounge at the Raffles Makati, where Chef Robert Bolanos created a unique version of crispy pata using molecular gastronomy techniques. The dish was vacuum-marinated to infuse the flavors throughout the meat and served with a dehydrated powder sauce with notes of soy sauce, garlic, and vinegar.

There is also a restaurant called PATA Palanan in Makati that specializes in delivering classic Filipino crispy pata. They accept advance orders for your convenience.

If you're interested in trying crispy pata in Makati, you can visit the restaurant inside Makati Medical Center that has been serving the community since 1969. They offer honest-to-goodness Filipino home cooking, including delicious crispy pata and pancit.

Ingredients:
•1 whole pork leg - about 1.7 to 2 kgs with nails trimmed
•1 tablespoons peppercorn
•⅓ cup rock salt
•1 head garlic - cut across into half
•1 medium onion - cut into quarters
•3 pieces bay leaves
•6 cups water
•1 tablespoon lye water 
•1 for alternative to lye water
•1 tablespoon vinegarsalt
•4 cups oil

Dipping Sauce: 
•½ cup vinegar
•2 tablespoon soy sauce
•½ teaspoon peppercorn -crushed
•1 small red onion - chopped finely
•1 piece chili labuyo - chopped or use chili    flakes


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