Once a month, we allow the family to indulge in sinful food to pacify our cravings for the crunchy, oily, and oh-so-savory meat dishes. Today, I prepared crispy pata slices, my own version of the Filipino favorite, Crispy Pata. I made them using ordinary non-stick pan and pot but you may also use pressure cooker if you like. Enjoy!
Ingredients:
4 slices of pata or pork leg (choose the area with lean muscles and thin fat layer under the skin)
1 thumb-size ginger (feel free to add more if you want stronger aroma), sliced
1 tablespoon ground black pepper
1 teaspoon iodized salt
2 medium chayote, cut into chunks
2 medium carrots, cut into chunks
300ml cooking oil (just enough to fill half of the pan you're using to fry the meat)
4 cups water
1. In a pot, pour water and add the meat slices, ginger, pepper, and salt. Boil for 30 minutes or until the meat is tender.
2. Remove the meat and set aside. Put in the chayote and carrots and continue to cook for 10 minutes or until the vegetables are cooked.
3. Heat the cooking oil in a pan and fry the meat until crispy and golden brown.
4. For dip, you may want to mix ground black pepper, sliced ginger, crushed chili peppers, crushed garlic, minced onions, soy sauce, and vinegar.
Estimated preparation time: 1 hour
No comments:
Post a Comment