BINAGOONGAN BONELESS CRISPY PATA

Here's Idol sa Kusina Recipe for Episode 78 / Feb. 3 - BINAGOONGAN BONELESS CRISPY PATA

BINAGOONGAN BONELESS CRISPY PATA

Ingredients:

• 1 k. pork front leg (pata)
• 2 tbsp. whole black peppercorns
• 2 tbsp. rock salt
• 2 pcs. red onion, quartered
• 4 cloves garlic, crushed
• ½ carrot, sliced
• 1 stalk celery with leaves, sliced
• 3 pcs. laurel leaves
• water for boiling
• 4 cups vegetable oil for deep-frying
• spring onions for garnish

Procedure:

• 1. Debone the pork leg and tie with butcher’s twine to make a log.
• 2. Boil the pork leg in water with red onions, bay leaf, garlic, pepper corns, salt, carrots and celery for 1 ½-2 hours until pork is tender.
• 3. Remove pork from the water and take out the twine, poke the skin with fork. Set aside.
• 4. Place the pork in room temp oil then heat the oil slowly. Cover the pot and towards the end, splash a little water into the oil to make the skin crispy.
• Set aside when done.

For Binagoongan:

Ingredients::

• 1 cup bagoong alamang
• ½ head of garlic, minced
• ½ red onion, minced
• 2 tomatoes, diced
• 1-2 red chili, minced
• ¼ cup vinegar
• 3 tbsp. brown sugar
• ¼ cup water

Procedure:

• 1. In a casserole, saute garlic, onion, tomatoes and chili peppers in oil.
• 2. Add in the bagoong and cook while stirring.
• 3. Pour in the vinegar and sugar then let it simmer until done.
• 4. Pour the bagoong sauce over the crispy pata or toss the pata in the bagoong sauce. Garnish with spring onions and serve.