Crispy Pata

This is an all-time favorite. A must have for every special occasion. Be it birthdays, or fiestas, or any special day for you… Crispy Pata is a sure winner!

Ingredients:
2 pigs front legs without the trotters, preferably 600 grams each
8 cups water
2 medium-size white onions, peeled and wuartered
100 grams celery sticks, washed and discard roots
150 grams carrots
1 teaspoon whole black peppercorns
3 bay leaves
1 tablespoon salt
vegetable oil for deep frying

Procedure:

Put the pork legs into a large pot of water. Bring it to a boil. Maintain a gentle simmer for a few minutes and remove the scum that rises to the surface.

Add the onions, carrots, celery, peppercorns, bay leaves and salt into the pot. Cover partially and simmer for 2 hours or until the meat is tender. Remove the leg to drain and cool.

In a heated large pot, put oil then the pork and cook over medium heat for 5 minutes. Carefully turn the pork over and cook the other side for 3 minutes. Transfer the pork to a plate to cool. Reserve the oil in the pot.

Cut the leg skin with kitchen scissors. Pierce the skin from the top then cut 1 1/2 –inch squares at about 1/8-inch deep.

Reheat the oil in the pot to a higher temperature. Put in the leg, skin side down. Fry uncovered for 2-3 minutes or until the skin is crisp and brown. Turn the leg and fry the opposite side for 1 minute. Remove the leg from the pot and place in a strainer. Allow to cool.

When it is ready to serve, reheat the oil then place the leg, presentation side up. Fry both sides of the leg for 1 minute. Remove from the pan and place in a strainer.

It is recommended to accompany crispy pata with atchara or sinamak or vinegar with soy sauce and chopped onions.