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This super tasty and crispy dish is one of my all-time favorite Pinoy dishes. Usually it is made with a whole pork leg, but I also like it just the way I was introduced to it many years ago while living in the Philippines, with the cheapest cut of the leg, the feet.
The first time I had this dish was in Manila, when the maid I employed offered to share some of the food she cooked for herself and her husband that day. She was a bit shy to offer, since she thought the food might not be good enough for me, what with all the bones and stuff. She also used only the Feet, since she could not afford to buy the whole pork leg. I remember how happy and proud she was when I loved her cooking. After that, I had her cook for me this and other local specialties often, which we usually shared on the rooftop terrace which was a big deal for her and her husband. (This was in the early 80’s – a maid used to make $20-$30 a month, even less in the countryside. My maid’s husband was the caretaker at our apartment-building of 6 apartments, he made about the same salary. But, to their luck, they were allowed to sleep under the staircase on the ground floor, which they closed off with cardboard and a curtain and therefore considered them self fairly safe, comfortable and overall lucky with their living accommodations.)
Thankfully, times have changed, but there is still way too much poverty around the world and too many people must endure this kind of poverty or, sadly, worse 😦
But thinking about food should be a happy occasion, so back to the present and our Crispy Pata. While it is easy to prepare, you might want to do the frying outside if you can (think deep-fried turkey) In any case,be extremely careful when frying the feet or the whole leg in deep fat, because the moist meat tend’s to splatter a lot. A covered fryer will give some protection but still – use the utmost care !!!
Serve with atchara or avocado.
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Bon Appetit ! Kainan na !
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Click here for Atchara
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More Crispy Pata on ChefsOpinion
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More Pigs Feet on ChefsOpinion
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P.S.
Don’t even think about discarding the pork stock! It will make a very flavorful soup, as you can see below.
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Crispy Pata
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Crispy Pata
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Crispy Pata
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Pork Soup With Pasta, Corn And Egg
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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pigs feet
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score the skin
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simmer the feet with kosher salt, chili flakes, a dash of lime juice and lots of garlic paste
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meanwhile, mix chopped chilies, garlic paste, chopped onions and chopped cilantro with kosher salt and white vinegar
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chili-vinegar dipping sauce
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chili-vinegar dipping sauce
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skim the scum and most of the fat during simmering
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strain the stock, check / adjust the seasoning, add pasta, kernel corn, scallions and egg yolk to serve as an appetizer to the crispy pata
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when the feet are very ! tender but NOT falling apart, remove the feet from the stock, let dry for at least one hour
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fry in 375F oil until the skin is very crisp and the meat is still moist and juicy
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serve with atchara or avocado
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douse liberally with the chili-vinegar sauce
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Crispy Pata
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Crispy Pata
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Pork Soup With Pasta, Corn And Egg
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