3 Tips to Cooking Crispy Pata
Served with a soy-vinegar dipping sauce, crispy pata is an all-time favorite. Make sure the meat is braised till it is fork-tender and the skin has a golden, crunchy quality by following these tips:
1. Make sure to dry the pork thoroughly after boiling.
Drain the pork on a cooling rack or a cookie sheet after boiling and let the pork cool until you can transfer to the refrigerator. This is the secret to achieving that crisp skin!
2. Freeze the pork overnight.
Freezing after it has cooled and dried thoroughly also contributes to the crunchiness of the pata. If you can, chill overnight or for several hours.
3. When cooking, make sure the oil only reaches a third of the pot's height.
Doing this avoids hot oil from spilling over to the stove.
Photo by Patrick Martires
Tips by Rachelle Santos appeared in the September 2014 issue of Yummy magazine