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Crispy Pata

  • Raw Pork Pata 1200.0 g
  • Water 3000.0 ml
  • Onion, quartered 300.0 g
  • Fish Sauce 120.0 ml
  • Bay Leaves, 3 pcs 2.0 g
  • Peppercorns , whole 10.0 g
  • Canola Oil 2000.0 ml

Dinakdakan Assembly

  • Crispy Pata, prepared 500.0 g
  • Ginger, brunoised 25.0 g
  • Garlic, minced 5.0 g
  • White Onion, sliced 60.0 g
  • Red Onions , sliced 60.0 g
  • Calamansi Juice 30.0 ml
  • Ground Black Pepper 1.0 g
  • White vinegar 30.0 ml
  • Salt 2.0 g
  • Sugar 5.0 g
  • Green Chilies, deseeded, sliced 10.0 g
  • Red Chili, chopped 1.0 pc
  • Spring Onions, sliced thin 10.0 g
  1. Crispy Pata

    25 minutes
    1. Except for the pork pata and oil, combine all the ingredients in a pot.
    2. Bring to a boil and simmer.
    3. Add the pork pata.
    4. Simmer until fork tender.
    5. Remove the pata and place in the chiller for 24 hours to dry the skin.
    6. Preheat the oil for deep frying.
    7. Deep fry the pata until golden brown and crispy.
    8. Portion for application for Dinakdakan.
  2. Dinakdakan Assembly

    15 minutes
    1. In a bowl mix all ingredients together and toss the crispy pata (sliced thinly).
    2. Heat a sizzling plate and serve the Dinakdakan right away.
    3. Garnish with spring onions and calamansi.
    4. Option to use boiled and grilled pork ears or grilled pork belly.