Crispy Pata Three Ways
An innovative and delicious take on Crispy Pata!
Ingredients
Pata
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Pork Pata 1.5 kg
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Water 4 l
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Fish Sauce 60 ml
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Black Peppercorns, whole 5 g
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Bay Leaves 3 pc
Peanut Sauce
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Garlic Cloves 30 g
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Fish Sauce 20 ml
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Red Chilli 2 g
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Coriander Leaves 10 g
Soy Vinegar Sauce
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White vinegar 60 ml
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Red Onions, chopped 20 g
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Ginger, chopped 6 g
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Spring Onions, finely chopped 6 g
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Brown Sugar 30 g
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Black Pepper, crushed 1 g
Spicy Chimichurri Sauce
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Parsley, washed and trimmed 80 g
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Coriander Leaves, washed and trimmed 50 g
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Garlic Cloves, peeled 100 g
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Canola Oil 200 ml
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White Wine Vinegar 60 ml
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Red Jalapenos or Red Finger Chilies (optional) 2 g
Preparation
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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. Cling wrap tightly and put it in the freezer.
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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.
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Soy Vinegar Sauce
- In a mixing bowl combine all the ingredients and mix it using a whisk. Set aside.
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Spicy Chimichurri 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.
