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!

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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.

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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.

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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


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