Crispy Pata Three Ways
Reinvent the Crispy Pata recipe in three innovative and delicious ways!
Ingredients
Pata
-
Pork Pata 1.5 kg
-
Water 4.0 l
-
Fish Sauce 60.0 ml
-
Ground Black Pepper 2.0 g
-
Bay Leaves 3.0 pc
-
Vegetable Oil 2.0 l
Peanut Sauce
-
Garlic Cloves 30.0 g
-
Fish Sauce 20.0 ml
-
Red Chilli 2.0 g
-
Coriander Leaves 10.0 g
Dipping Sauce
-
White vinegar 60.0 ml
-
Red Onions, chopped 20.0 g
-
Ginger, chopped 6.0 g
-
Spring Onions, finely chopped 6.0 g
-
Brown Sugar 30.0 g
-
Black Pepper, crushed 1.0 g
Soy Vinear Dipping Sauce
-
Parsley, washed and trimmed 80.0 g
-
Coriander Leaves, washed and trimmed 50.0 g
-
Garlic Cloves, peeled 100.0 g
-
Canola Oil 200.0 ml
-
White Wine Vinegar 60.0 ml
-
Red Jalapenos or Red Finger Chilies (optional) 2.0 g
Preparation
-
Pata
- In a large sauce pot, place all of the ingredients.
- Bring to a boil then simmer for 2 to 3 hours or until it is fork tender.
- Strain then let it cool. Keep in the chiller until ready to cook.
- Preheat the frying oil over medium heat.
- To cook; heat oil to 350 degrees F. Place the crispy pata and cover the pot. Deep fry until golden brown and crispy.
- Remove from the cooking pot, and place on paper towels to remove excess oil.
- Transfer to a rack and let it cool.
- Chop and transfer to a serving plate.
-
Peanut Sauce
- Place all the ingredients in a food processor.Puree until smooth.
- Heat the mixture before serving. Taste and adjust seasoning.
- Turn off the heat, stir in the Knorr Lime Powder.
-
Dipping Sauce
- In a mixing bowl combine all the ingredients and mix it using a whisk. Set aside.
-
Soy Vinear Dipping Sauce
- Combine all the ingredients together in a food processor
- Pulse the mixture until it forms a paste (similar to a pesto)
- Taste and adjust seasoning.
