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  • 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

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
  1. 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.
  2. 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.
  3. Dipping Sauce

    • In a mixing bowl combine all the ingredients and mix it using a whisk. Set aside.
  4. 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.