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.

 

 

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
LATEST FOR YUMMY.PH

These Are The Most Refreshing Iced Teas You'll Want To Sip At The Beach

These refreshing iced teas are going to be your next favorite drinks to cool you off this summer.

Keep Your Cool With Buy-One-Take-One Frosty

If you can't take the heat anymore, this is for you!
Load More