3 Tips to Cooking Crispy Pata

Who doesn't love this Filipino dish?

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!

ADVERTISEMENT - CONTINUE READING BELOW

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.

 

CONTINUE READING BELOW
Recommended Videos

 

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.

ADVERTISEMENT - CONTINUE READING BELOW

CLICK HERE to get the recipe for Crispy Pata

Photo by Patrick Martires

Tips by Rachelle Santos appeared in the September 2014 issue of Yummy magazine


0
Comments. Join the discussion below!
Comments
Trending in Summit Network
LATEST FOR YUMMY.PH

Where To Store Your Chocolate For Baking

You are probably storing your chocolate in the wrong place.

How To Make The Best Tasting Lumpiang Shanghai

There is an important tip that you need to do before you fry these.
Load More