Noodles and Rice

Crispy Pata

by Stef on March 10th, 2007

Pork hocks, simmer ’til tender (but not falling apart) in water, bay leaves, aromatics like onions, carrots and celery if you like, a few peppercorns, just a bit of salt. Drain, and allow to somewhat dry overnight in the refrigerator, on a colander or rack for maximum air circulation. Deep-fry or oven-roast on a rack until crunchy on all sides (if using the oven, roast at 375 for 20-30 minutes (depending on size of hocks), or until you stick the skin with a fork and it crackles. Serve with a dipping of soy sauce, vinegar, chopped onions, minced garlic, minced ginger if you like, hot chilies if you like. Pork at its decadent best!

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POSTED IN: Beef, Lamb, Pork, Filipino, Uncategorized