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Boneless Crispy Pata Recipe
Boneless Crispy Pata
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

First, the internationally acclaimed chef whips up Boneless Crispy Pata, guaranteed to whet dad's appetite for porky delights. "The Good Daughter" actor Rocco Nacino sinks his teeth into the crispy-outside-but-juicy-inside chunks of this festive fare and pronounces it a winner.



kusina ingredients 
  • 1 kl pork front leg (pata)
  • 2 tbsp whole black peppercorns
  • 2 tbsp rock salt
  • 3 pcs laurel leaves
  • 4 cups vegetable oil for deep-frying
kusina instructions
1. Debone and remove the meat inside then season with salt and chopped garlic, black pepper and a little bit of paprika. Wrapped in cheese cloth and tightened with butcher's string. And cook the pork leg or pata in boiling water with salt and whole black peppercorn for 1 1/2 hours or until tender.

2. Then remove the cheese cloth and use the two fork to skewer all over the skin
 

3. Place pata in a deep pan filled with cooking oil; simmer for 20 minutes on very low heat. Set aside to cool.
 

4. Place again in cooking oil and simmer for another 10 minutes on very low heat. Then deep-fry for 5 minutes on high heat, or until golden brown and crispy.
 

5 Slice into thin rounds and serve with soy vinaigrette on the side.


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