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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.

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