Deep Fried Crispy Pata | Filipino Design and style Recipe

1 piece(2 kg) pork pata(pork hock or knuckle), cleaned
2 tablespoons soy sauce
1/2 cup vinegar
1 head garlic, pounded
1 white onions, chopped
12 pieces peppercorns
4 pieces bay leaves
6 stalks lemongrass
4 items star anise
4 tablespoons salt
salt and pepper to flavor
cooking oil for frying

Section 1
1. Prick pata with a fork then marinate in soy sauce and vinegar for 30 minutes. Turning once in a while.

Component 2
1. In a huge pot, pour water then incorporate garlic, onion, peppercorns, bay leaves, lemon grass, star anise and salt.
2. Include pata then deliver to boil more than medium heat for 50 minutes or right until tender. Add h2o if needed.
3. Drain and enable it amazing.

Part 3
1. Prick pata with a fork to make holes all in excess of, rub with salt and pepper.
2. Deep fry over small warmth for 20 minutes or until eventually skin results in being crisp and golden brown.
3. Drain then serve with dipping sauce(soy sauce, calamansi, chili, chopped onion).



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