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Jun 122012
 
How to cook crispy pata

Crispy pata is healthier when turbo-broiled

It would be nice and deadly if the crispy pata will be cook deep-fried, but considering the economics of it, being cooking oil is expensive these days, not to mention that it’s really not good for your health, we always cook our crispy pata in our turbo broiler.

We have two kinds of turbo broiler, the really ancient steel looking kind one, and one of those new, glass ones where you can actually see the fat dripping from the meat. If you’re to ask me, I would prefer to use the newer one because it’s user-friendly. You can set the temperature and can actually see the meat inside. But with the old one, which is what we’re all accustomed to using, is a matter of gut feel. You’ll know that the food is done by using your senses and/or a cooking thermometer.

My family loves food. Healthy, deadly, name it and we’re always craving for something. But the big Crispy is a one-time deal. Meaning, if we eat crispy pata today, it’ll take a few months till we cook it again. It’s a conscious effort on our part because the dish just spells “heart attack” all over it.

Crispy pata

You can buy two “pata” for the price of a cooked crispy pata

To achieve the crispiest, juiciest and most succulent crispy pata at home, you only have to do a few things. No need to go to a fancy restaurant and order it there. You can buy at least two “pata” for the usual price of a crispy pata in our local restaurants, not mention they’re sometimes dry on the inside because of overcooking.

  1. Boil your patas first. Yes. You have to boil them to achieve the tenderness inside and to make sure that your pata is well-cooked all the way. Make sure to season your water with a generous amount of salt, enough to taste like salted water BUT not a “sea water”-type of saltiness. Add few cloves of garlic—no need to peel them, just smash them with the back of your knife. Add a couple of shallots or a piece of onion, cut in half, and a few pieces of whole peppers.
  2. Let it rest. Before wrapping it in foil, rub some more seasonings to it. I usually rub in fish sauce (patis) and pepper, but just enough to coat the skin. Then wrap it tightly with foil or cling wrap.
  3. Put it in the freezer for at least a day. Yes my dearies! The secret to a crispy, crispy pata is to make sure that it’s been boiled and kept in the freezer for at least 24 hours. A freshly-boiled and seasoned crispy pata will not crisp enough. There will be no “lutong” factor.
  4. A great sauce can accompany a great dish too. Sarsa lechon is somehow being used by the upper class, because they associate crispy pata with the like of a lechon too. But a true-blooded meat lover will know that the combination of toyo-mansi with onions and sili will make you screaming for “isang tasang kanin pa nga!”

Don’t feel bad serving your family crispy pata once in awhile. Besides, if you use the turbo broiler, half of the fat will be remove from the meat already. Enjoy eating!

About kulasa4ever

chef and writer...lover and fighter...i'm a mixture of sweet and bitter...
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  7 Responses to “How to cook the perfect Crispy Pata at home”

  1. Thanks for the info! I’m a bit lost though as to how I’m going to use the turbo broiler (cooking newbie here). Could you explain to me more what happens between steps 3 and 4?

  2. After taking it out of the freezer, you need to rest it for awhile. Because you don’t want to end up with having a crispy pata with cold meat inside. It will probably take atleast 1-2 hours to thaw it, If you don’t have the luxury of time to wait that long, then you can pop it in your microwave and press thaw on the dial.

    Each Turbo Broiler is different, and if you’re using the old stainless one, then pre-heat it for a good 10 minutes before putting in your Crispy pata. It usually takes 20-35 minutes to cook a normal size pata.

  3. mmmmmmmmmmmmmmmmmaaaaaaaaaaaaaaaaaaasssssssssssssssaaaaaaaaaaaaaarrrrrrrrrrrrraaaaaaaaaaaaaaaaapppppppppppppppppppp!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  4. How to cook healthy Pata? If possible cholesterol free please. Haha

  5. same way as i cook my crispy pata..cheers! :)

  6. How many minutes should we boil the pata? Should it well cooked from boiling? And how many minutes do we need to let it rest after boiling and before putting in the freezer?

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