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Crispy Pata (Pig's Trotter) Recipe
How to make Crispy Pata
This Filipino dish which is sometimes called Cleo Pata has its counterpart in other countries. Nowadays, many restaurants in Metro Manila sell also crispy ulo (pork head) aside from crispy pata.
1 piece pig's front trotter (pata), trimmed, washed
enough water to cover meat
1 tablespoon black peppercorns, cracked
2 pieces bay leaf (laurel leaf)
2 tablespoons salt
cooking oil for deep-frying, recommended is olive oil
In a wok or pot, combine pig's trotter, bay leaves, salt, pepper, and water. Boil meat over medium heat until tender. You can use fork to test its tenderness. Drain the meat and let it cool.
In a deep-fryer, preheat oil then fry the pig's trotter until it's golden brown and the skin is blistered. This means the meat is already crispy. Place the crispy pata in a colander or strainer to drain the excess oil. Serve warm with soy and vinegar dipping sauce. You can also serve with soy sauce and lime, lemon, or calamansi sauce. See below how to make the soy-vinegar sauce.
Soy-Vinegar Sauce (toyo at suka)
This dipping sauce can be used for Crispy Pata and other fried or grilled food. The ingredients are:
1/4 cup soy sauce
1/2 cup vinegar
2 cloves garlic, minced
2 pieces chili (siling labuyo), minced
1/4 teaspoon black peppercorns, cracked
Combine all the ingredients.