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Tenderizing

  • Water 4000.0 ml
  • White Onion, halved 300.0 g
  • Black Peppercorns, whole 50.0 g
  • Crispy Pata, boneless 2000.0 g

Tenderizing with Pressure Cooker

  • Water 4000.0 ml
  • White Onion, halved 300.0 g
  • Black Peppercorns, whole 50.0 g
  • Crispy Pata, boneless 2000.0 g

Frying

  • Canola Oil 2000.0 ml
  1. Tenderizing

    120 minutes
    1. In a large stock pot, combine the water, onion, peppercorns, pata and Knorr Pork broth.
    2. Boil and simmer for 2 hours or until the pata is tender.
  2. Tenderizing with Pressure Cooker

    30 minutes
    • Follow same steps with tenderizing, but let ingredients boil and simmer for 30 mins in a pressure cooker.
  3. Frying

    10 minutes
    1. Once the pata is tender, remove and dry in the ref for 24 hours.
    2. Deep fry to golden brown and until skin has crisped.
    3. Serve with dipping sauce and your choice of ensalada.