Original Crispy Pata Food

CRISPY PATA

Steps:

• With a knife, scrape any stray hairs on pork leg and trim off nails.
• In a large pot over medium heat, combine pork leg, vinegar, 7-up, enough water to cover, garlic, peppercorns, bay leaves, and 1/3 cup salt. Bring to a boil, skimming scum that may accumulate on top.
• Lower heat, cover, and then simmer for about 1-1/2 to 2 hours or until meat is tender but not falling apart. If the meat is drying before it is fully cooked, add more water in 1 cup increments.
• Drain pork leg, discarding liquid and aromatics. Place on a rack and allow to cool to touch,
• Sprinkle with about 2 tablespoons salt and massage all over. Place in a container with a lid and freeze overnight.
• In a large, tall pot over medium heat, heat about 4 to 5 cups of oil (enough to cover the pork leg during deep-frying) to 350 F.
• Gently add pork leg and deep-fry, turning as needed, until golden.
• Remove pork from the pat and drain on a wire rack set over a baking sheet. Let rest for about 3 to 5 minutes before chopping. Serve hot with dipping sauce.

CRISPY PATA

Steps:

• 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.