Crispy pata is boiled pork (leg or knuckle) then baked until the rind is puffed and crisp while the meat stays soft and moist. Crackling outside and juicy, tender inside are trademarks of this tasty dish!
What Part of the Pig is Cooked for the Dish?
Crispy Pata’s star ingredient is undoubtedly pork. But not just any pork – it’s all about the hind leg! The hind leg, also known as the “pata,” is chosen for its succulent meat and ample fat content, which is essential in achieving that crispy, golden exterior. The secret to creating an unforgettable Crispy Pata lies in the preparation and cooking process.
How to make the skin extra crispy?
They say deep-frying is the only way to make the pork rind crisp and puffed. It doesn’t have to be this way. As much as I love eating crispy pata, I think there is a better way of cooking the dish. A good oven and a very high cooking temperature does the job equally well. No oil spatters. Although there is nothing like roasting pork in a full-sized fan-assisted oven to make the rind crisp and puffed, a turbo broiler will do the job too. Air drying the pork after boiling to drain any residual liquid also plays a factor for a guaranteed crackle.
Can I Use an Air Fryer to Cook Crispy Pata?
With the increasing popularity of air fryers, many wonder if they can achieve the same mouthwatering goodness of Crispy Pata using this modern kitchen gadget. While traditional it is typically deep-fried, using an air fryer is a healthier alternative that still yields impressive results. To do this, start by boiling the pata until tender, then transfer it to the air fryer. The hot circulating air will work its magic, delivering a crispy and guilt-free delight. Experiment with different air fryer settings to find your ideal level of crispiness!
What Do You Eat it With Crispy Pata?
Crispy Pata is a star on its own, but pairing it with the right companions can elevate your culinary experience. One classic way to enjoy this dish is with a side of pickled green papaya or atchara, which provides a refreshing contrast to the richness of the pork. A bowl of steaming white rice is a must to complement the crispy goodness.
How to Make the Dipping Sauce
A simple sauce of mainly vinegar, soy sauce, and onion (lots of it!) can really elevate the taste! Here is how to make it. Pour 1/2 cup of vinegar, 1/4 cup soy sauce, 1 1/2 tbsp sugar, and 1/4 tsp salt into the sauce pan and bring to a simmer. Stir until sugar dissolves then add 3 chopped garlic. Pour the mixture in a bowl and tip in 1 chopped medium onion. Dash with a pinch of salt and throw in 1 or two red chili. There you have it! The perfect dipping sauce for a great dish.
Oven baked or deep frying?
By employing oven baking techniques to the recipe rather than frying it, we basically remove any additional fat garnered to the dish by deep frying. I know that some people will say that as long as you use fresh oil in deep frying, it won’t stick to the dish as much. But then again, how guaranteed are you that the oil you bought is fresh? And besides, it already sounds healthier by saying its baked, right?
Amiable Cooking Tips
You Might Also Like:
Oven baked Crispy Pata
- 1 1/2 kilo pork leg
- 2-3 pcs bay leaves
- 1 tsp whole pepper corn
- 4 tbsp salt
- 1 liter water (add more if needed)
- Thoroughly wash the pork leg to remove any blood residue. Scrape any excess hair off the skin. Rub some salt to make sure it's extra clean and wash again.
- In a large pot, cover Pork Leg with 1 liter of water (pork should be completely submerged), bay leaves, whole pepper corn and 2 tbsp salt. Bring Pork Leg to a boil. Make sure to remove the scum
- Boil for 45 minutes or until soft and tender.
- Remove from water, let pork leg cool for 30 minutes so.
- While waiting for pork leg to air-dry. Pre-heat oven at 220° Celcius
- When done air-drying the pork leg, pat dry with clean kitchen towel and rub with vegetable oil and 1 tbsp of salt.
- Oven bake pork leg for 1 hour and 30 minutes or until desired crispiness of skin is achieved.
- Serve and Enjoy with Soy-Vinegar sauce with lots of onions and garlic! Bon Appetit
- Cook time may vary depending on oven used.