Dinakdakan Crispy Pata
Ilocanos love Dinakdakan for the chewy pork bits, but this dish trades that texture for a lot more crunch. The crispy pata gets chopped and tossed with ingredients that offer a creamy umami kick–vinegar, calamansi, mayo, chili, and spices!

Ingredients
Crispy Pata
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Raw Pork Pata 1200.0 g
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Water 3000.0 ml
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Onion, quartered 300.0 g
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Fish Sauce 120.0 ml
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Bay Leaves, 3 pcs 2.0 g
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Peppercorns , whole 10.0 g
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Canola Oil 2000.0 ml
Dinakdakan Assembly
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Crispy Pata, prepared 500.0 g
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Ginger, brunoised 25.0 g
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Garlic, minced 5.0 g
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White Onion, sliced 60.0 g
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Red Onions , sliced 60.0 g
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Calamansi Juice 30.0 ml
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Ground Black Pepper 1.0 g
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White vinegar 30.0 ml
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Salt 2.0 g
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Sugar 5.0 g
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Green Chilies, deseeded, sliced 10.0 g
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Red Chili, chopped 1.0 pc
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Spring Onions, sliced thin 10.0 g
Preparation
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Crispy Pata
25 minutes- Except for the pork pata and oil, combine all the ingredients in a pot.
- Bring to a boil and simmer.
- Add the pork pata.
- Simmer until fork tender.
- Remove the pata and place in the chiller for 24 hours to dry the skin.
- Preheat the oil for deep frying.
- Deep fry the pata until golden brown and crispy.
- Portion for application for Dinakdakan.
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Dinakdakan Assembly
15 minutes- In a bowl mix all ingredients together and toss the crispy pata (sliced thinly).
- Heat a sizzling plate and serve the Dinakdakan right away.
- Garnish with spring onions and calamansi.
- Option to use boiled and grilled pork ears or grilled pork belly.