Inspired from growing up on a small farm in the Philippines, crispy pata is one of my favorite dishes to eat when family gets together.
| Level: | Advanced |
| Total: | 1 day 8 hr 5 min |
| Active: | 1 hr 50 min |
| Yield: | 4 servings |
Ingredients
- One 3- to 4-pound pork leg with foot attached (lacones)
- 1 cup sugar cane vinegar
- 1/2 cup minced garlic
- 1/2 cup fish sauce
- 1/4 cup kosher salt
- 2 ounces baking powder
- 2 tablespoons whole peppercorns
- 5 bay leaves
- 2 stalks lemongrass, cut into 2-inch pieces
- Sawsawan Sauce, recipe follows
- Tinimtim Green Chili, recipe follows
- Quick Kimchi Cabbage, recipe follows
- 1 cup soy sauce
- 1 cup cane vinegar
- 1 cup spiced vinegar
- 2 ounces sliced green onions
- 1 1/2 ounces fish sauce
- 1 tablespoon garlic
- Pinch Hawaiian salt
- 3 whole chopped Hawaiian red chiles
- 1 ounce salad oil
- 1 ounce fresh ginger, peeled and sliced
- 4 smashed cloves garlic
- 2 sliced shallots
- 1 pound green chiles
- 1 cup cane vinegar
- 1/2 cup fish sauce
- Pinch kosher salt
- Pinch ground black pepper
- 1 whole napa cabbage, chopped into 2-inch pieces
- 8 cups warm water
- 1/2 cup kosher salt
- 2 ounces kimchi powder
- 2 ounces vinegar
- 1 1/2 ounces garlic and onion paste blended together
- 1 ounce fish sauce
Instructions
- To clean pig foot, soak in cold running water, scrubbing toes on all sides with a scrubber. Rinse with clean water.
- Pour 2 gallons cold water in a large cooking pot and bring to a boil. Add cane vinegar, garlic, fish sauce, salt, baking powder, peppercorns, bay leaves and lemongrass. Slowly drop pig foot in the boiling water and cover with parchment paper. Let simmer on a low heat for 4 to 5 hours.
- Preheat oven to 200 degrees F.
- Remove pig foot and transfer to a flat sheet tray with wire rack. Place inside the oven to dry for 30 minutes.
- Preheat a fryer to 350 degrees F.
- Slowly drop pig foot in the hot oil and step back, as it will splash. Cook until hot oil is no longer popping, 2 to 3 minutes. Turn, then let cook, turning every few minutes, until the skin gets crunchy, 8 to 10 minutes total. Serve with Sawsawan Sauce, Timtim Green Chili and Quick Kimchi Cabbage.
- Mix soy sauce, cane vinegar, spiced vinegar, green onions, fish sauce, garlic, salt and chiles in a bowl until mixed well.
- Heat a pot on medium heat, then add oil. Add ginger, garlic and shallots and saute until soft and aromatic. Add the green chiles, vinegar, fish sauce and 1 cup water and season with salt and pepper. Simmer on low heat until all liquid is reduced, turning chiles 2 times during this process. Let cool, then refrigerate for up to 5 days.
- Soak cabbage in warm water and salt in a bowl at room temperature to wilt for one day. Drain salted water and wash cabbage, then squeeze out excess water. Place in a bowl and add kimchi powder, vinegar, garlic-onion paste and fish sauce. Place kimchi in a mason jar and store in the refrigerator.