It is not new to the eyes to see the Philippines being shown on the news for being the home of mouth watering delicacies. Foreigners love to visit our country for two significant reasons: tourist spots and delicacy spots that satisfy their gastronomic desires. Across the archipelago, it has been a trademark Filipino value to serve cuisines that will indeed be admired by our guests. Thus, hotels and restaurants are always ready with recipes that are craved and looked for.
As they always say, food is a gateway to one’s culture, for it provides a window to see, appreciate, and experience peoples’ rich history and diverse ways of living. While it is, without a doubt, a fact that international tourism boosts the country’s economy, it is just right to look at how ‘culinary tourism’ has financially helped and supported small and medium enterprises (SMEs).
In our country, within a span of 5 years, 2012 – 2017, the spending of inbound tourists on food and beverage increased to 75,840,000,000. Authorities acknowledged that the impact of the local food scene in the nation is enormous and informative. Indeed, numerous efforts have been made by the country’s Department of Tourism to promote the country as a ‘center of gastronomy’ in Asia. Visitors are drawn to visit Cebu because of its Lechon and dried mangoes; foreigners are eager to experience Bacolod due to its barquillos and biscocho. Tourists love to go to Pampanga because of their to-die-for sisig. For this article, will we zero in on crispy pata, a well-known Filipino dish.
One of the recipes that capture foreigners’ love is the crispy pata, otherwise known as deep-fried pig’s hock. The dish is already a cup of tea for many of us. For many years, a deep-fried pig’s hock is one of Filipino’s favorite local dish. It is served from high-end to budget hotels and restaurants. It is usually served during fiesta and family gatherings like reunions. Even though this dish includes a deep-frying process containing oil, it may ruin their diets, yet they still choose to consume it. Probably one top reason is that it can be a superb partner with many other saucy dishes.
Many famous hotels and restaurants, such as Gilligan and Rustica, located in Tarlac, offer it as one of their main courses. No doubt why we include this dish here because many are excited and interested in learning to cook this dish.
Aren’t you craving? Yummy right? We will explain the origin of this crispy dish. We will also reveal the authenticity of this dish, some tips along with different cuisine made from it, and of course, tips to ensure its tenderness, juiciness, and crispiness. You will also learn more recipes that are great to be served with this dish and other new dishes we can make out of deep-fried pig’s hock leftovers. So, what are we waiting for? Get ready and let’s overlook all about this dish and expect yourself to be hungry.
What Is Crispy Pata
It is considered one of the top-selling main courses in many hotels, restaurants, and bars. It is made from pork leg boiled until tender, then deep-fried, and until golden brown. Some are after its perfect crispiness of the pork leg’s skin, but some people like it as it is. It is often served with soy sauce-vinegar dip.
Crispy pig’s hock is an attraction during Filipino celebrations, from fiestas to birthday celebrations and street parties. Others even consider that festivities will never be complete without a crispy pig’s hock on the table. Every region in the archipelago has a unique way of preparing and creating the dish. Each area or human group has a distinct approach to the art and science of cooking crispy pata.
Where Is The Origin Of Crispy Pata Recipes
In the past few decades, Germans have always had their famous Eisbein (ice leg) or a boiled, pickled Schweinshaxe. They have been serving a baked knuckle with crisp skin for a long time that is nearly similar to deep-fried pig’s hock that we have known. Because of that, the Philippines cannot fully claim its origin, but we have the assurance that the legacy of the different recipes is being improved, new ways are being developed, and our Filipino chefs indeed produce some.
What Is Crispy Pata Recipe Made Of
People crave this dish because of the crispiness of the skin and the juicy meat inside. As mentioned above, this dish is not that complicated to cook at home. However, it takes trial and error to perfect it. The perfect dish can give you that near-heaven experience. “Fried dish with sauce” is how we can describe this dish.
This way or style is not new to us. This style is what we usually do in our homes, and until now, we do it. It has two main steps, the boiling and, of course, deep-frying. Here’s how it goes.
Boiling is said to be the first step of cooking the pork leg in the pot. The tenderness and juiciness are based on how you boil it in water and the time you invest in it. Ensure that you will not forget all the seasoning ingredients that you will add to it. While boiling, it absorbs the flavors and sinks inside the meat that makes it tastier. Cooking the pata requires a long time interval, don’t be in a hurry and follow the time so you can have its ultimate result.
Frying the pig’s meat is the time that you are nearly done. Just follow the suggested amount of oil needed in the pan so that all sides of the pata will cook equally. Wait until golden brown and serve. You may taste its real crispiness while hot.
This method is much safer than deep-frying, but it takes a longer time. However, in terms of the taste, it’s still as good as the deep-fried. It isn’t a new fact for us. High-end hotels, restaurants, and resorts in the country tend to have this on their menu.
The process is nearly the same, except for frying in a pan. Because of that, it doesn’t consume a lot of oil. In this procedure, we cook the pata (pork leg) three times. Bake, boil, bake, that’s the step. Kindly refer to the actual process to learn it step by step.
Numerous news has spread that baking is healthier than frying because it does not require too much oil, so the meat will not consume much oil. Don’t get us wrong; oil as fat is essential to our body, but having too much of it is not good.
We are prone to more diseases like high blood pressure and increased cholesterol. Perhaps, we want to advise you to monitor how often you consume fried dishes. Yes, it’s delicious having fried Crispy Pata, but always remember to take it moderately, because we do not want you to have any near-death experience.
How can I make the sauce for the pork?
It takes two to tango, they say, well it’s also the same with dishes. Deep-fried pig’s hock is even better with dipping sauce. We can invent our version of it, and it is very affordable. It can be seen in the kitchen. You can mix soy sauce, vinegar, and sugar until completely dissolved. Add peeled and sliced onion and garlic. If you want, you can put ground black pepper. Mix well again. Dip the crispy pig’s hock with its sauce and see the heavenly taste from this dish.
Pata Tim Recipe
What makes deep-fried pig’s hock the best and most interesting is the other delicious dish we can prepare out of it. Filipinos are resourceful and economical, especially in the kitchen. This dish uses pata or pork’s leg as the main ingredient, but it is cooked the other way around. It has its sauce.
Pata Tim is more flavorful, tasty, and tricky, unlike deep-fried pig’s hock that is fried. It is a pork’s hock seasoned with flavorings such as soy sauce, black peppercorns, garlic, bay leaves, and many other sweetened spices with muscovado sugar.
The secret to achieving the best Pata Tim is to follow our suggested amount of seasoning ingredients. Another is to ensure that the pig’s meat is tender. The tenderness of the pig’s meat is ideal to consume in this kind of sauced-dish. Mastering the balanced taste of this dish is a life-changing achievement. It should be sweet and sour with slightly salty.
Filipinos invent this dish mainly because of the leftovers of deep-fried pig’s hock because they do not want it to be wasted. Instead, they made another special dish! Pata Tim is famous in the menu of various restaurants and hotels.
Adobo Pata Tim Pork Recipe
We all know that adobo is also one of Filipino’s best cuisines since it is straightforward to cook. Why not mix the two styles of these dishes, Pata Tim and adobo, into one to develop a yummy twist? Let’s have an overview of the process of preparing it.
This dish is a mix of sweetness, sour, and salty taste when it comes to taste.
What’s interesting about this dish is the ingredient itself. We made this dish out of the leftover or somehow a twist for deep-fried pig’s hock in Pata Tim. Here, we nearly combine the two dishes. This dish is out of the masterful thinking of our ancestors and still remembering nowadays. Try to cook it too and feel the pride of being a Filipino.
What Additional Recipes Can We Prepare for leftovers?
Indeed deep-fried pig’s hock has proved itself in traditional Filipino dishes from then up to now. Another one good thing about this dish is its flexibility. The dish is not easily spoiled. We can also have other recipes made of its leftovers. Yes, you can still use it for your different plan, unlike other perishable dishes that quickly deteriorate. For example, you have leftovers today, grab and cook it tomorrow. Let’s see what other delicious dishes we can have.
Many people know how to cook sisig, whether it is made of pig’s meat, chicken, or even seafood. Sisig recipe is one of the specialties of Kapampangan cuisine. Because of its popularity, we are sure that many have tried it already. Hotels, most especially those situated in Pampanga, are very proud to offer sisig on their menu. Let’s learn how to combine the two superb dishes in town, crispy pata and sisig.
In doing so, you will need the meat leftover, salt and pepper, butter, vinegar, red chilies, onion powder, sugar, sliced onions, and chopped chicken liver. To commence, mix the vinegar and sugar. Put the leftover meat in the vinegar-sugar mixture and let it rest for half an hour.
After 30 minutes:
- Pulse the leftover meat and red chilies in the food processor until they are adequately minced.
- Let it rest aside.
- On a frying pan, melt the butter and saute the onion together with the chicken liver for 4 minutes.
Afterward, put all the other ingredients such as the pulsed meat and red chilies, onion powder, salt, and black pepper. Stir under medium fire for 10 minutes. You must eat this with beer!
Paksiw na Pata
Even though the term “Paksiw” means mixing with vinegar, it is different here with the usual. Here, other flavorings are added so that it would be more delicious. You can also do it if you have leftovers. You can use the usual seasoning for paksiw-based dishes to cook this, but some people use sarsa or Mang Tomas to serve as a sauce.
To bring this recipe to fruition, you will need the meat leftover, oil, water, vinegar, garlic, sugar, onion, peppercorn, bay leaves, salt, and Lechon sauce.
In a pan, saute the garlic and onion. Once softened, put water and vinegar together and let it boil. After boiling, put the Lechon sauce, sugar, and bay leaves. Then put the meat until it is tender; this may take 15 to 20 minutes. Afterward, season it with salt and peppercorn. Once the sauce is thickened, which may take up to 10 minutes, it is ready for serving.
Dinakdakan is a famous Ilocano dish made of meat leftover from the deep-fried pig’s hock. It is said that the dish is ideal to be served with friends over bottles of beer.
To experience an Ilocano dish that uses a leftover deep-fried pig’s hock, you will need to have the leftover meat, minced chili peppers, sliced onions, salt, pepper, mayonnaise, liquid seasoning, lime juice, and onion powder.
The first thing to do is to create the dressing by putting the liquid seasoning, onion powder, lime juice, and mayonnaise in a large bowl. Afterward, put the onions, chili pepper, and leftover meat in the dressing. Add salt and pepper and toss properly. Do not forget to grab a bottle of beer or two!
Best Served with
Some ask what side dishes we can serve out of crispy pig’s hock. Here’s the list of the dishes we can partner with this dish.
- Kare-Kare – the sauce of it is a perfect match to fried dishes like deep-fried pig’s hock. Imagine having a plateful of Kare-Kare with bagoong, and deep-fried pig’s hock dipped in vinegar and soy sauce with chili! It is the definition of heaven.
- Beer – they like to eat fried dishes while drinking their favorite alcoholic beverages. Every memorable occasion, be it a celebration of victory or lamentation over defeat, beer and crispy pata will always be your friend.
- Sinigang na hipon – sipping the sauce of this dish is a good match for a crispy pig’s hock. The ultimately perfect seafood and pig’s meat combination. What’s better than a deep-fried pig’s hock and sinigang na hipon all in one meal?
- Pancit Canton – the savory taste of it is good to be partnered with fried dishes. Festivities across the archipelago, such as the commemoration of saints’ lives, are not complete without dishes such as pancit canton and crispy pig’s hock.
- Achara – the sour taste of atchara is better to be served with a crispy pata. Achara complements the deep fried pig’s hock since the former is an excellent agent to prevent the latter’s oiliness.
- Ketchup/Sarsa – If you don’t feel the mentioned soy-vinegar sauce above, this option can be replaced by sweet banana-flavored ketchup. Combining soy sauce and ketchup is also a game-changer.
- Chopsuey – commonly, veggies are the ideal partners of pig’s meat dishes. The consumption of deep-fried pig’s hock with chopsuey can ease the guilt you can feel after consuming a slice of not-so-healthy fatty meat. This combination is usually seen in fiestas.
- Beef Caldereta – a carnivorous person, would surely enjoy a savory treat of having beef and pig’s meat dishes on his plate.
Although Crispy Pata seems easy to prepare and cook, there are still minor troubles we may encounter. Thus, we have pointed out some possible unlikely scenarios that you may experience and how to deal with them.
- If the meat gets too salty, just put or dress it with sugar to contain it.
Putting sugar to contain saltiness is a standard method of balancing out the taste of the dish.
- If not enough salt, once dried, rub the oil and salt into the rind. The salt will reach in the fat, which causes cracking to puff up, resulting in crunchiness.
- If not hot enough, reheat it with an oven under 220 degrees celsius for 15 to 20 minutes.
- For the meat to be more tender, boil it until you get your desired tenderness.
- Freezing after it has been cooked and dried turns it more crunchy when you fry it again.
- When frying, the oil must reach the third part of your pot’s height. At the same time, doing it avoids hot oil spilling over to your stove.
- You can also add baking soda and salt by rubbing it into its skin so that the pork’s skin will be crispy for a longer time.
- Put the cooked deep fried pig’s hock after frying on a tissue paper to absorb the oil and avoid consuming a lot of it.
Crispy Pata is perfect for all time occasions, but of course, no one can stop you from having it on regular days now that you know what the various styles and tips to have it. Many people are craving for it, I know you, too. Choose what version of deep-fried pig’s hock you’ll try! Don’t forget to share it with your friends so that they can also have the best crispy pata in town! We are happy to serve you in the ultimate possible manner.
For more delicious recipe, visit Eat Like Pinoy!
Best Crispy Pata Recipe
- 1 pc Pork hock
- 1/2 tsp Peppercorn cracked
- 1 tsp Salt to taste
- 7 cups Water
- 1 pc Onion cut into 4 cubed
- 3 cups Cooking oil
- In a casserole, put pork hock with salt, pepper, onions and water. Bring to a boil then skim the scum. Once boiling, lower the heat and simmer for another 30 minutes.
- Then remove from the pan and place in a plate. Set aside.
- Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
- When the oil becomes hot, deep fry the pork belly. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the hock to crisp the other side. Note: Be extra careful in doing this procedure.
- Then turn off the heat. Remove the fried pork from the pan and transfer into a serving plate.
- Eat with your favorite dip. Enjoy!