My teammate has resigned (oh my, oh why? should I be worried?) and yesterday lunch was some sort of a farewell gathering for him. After scanning the menu I finally ordered Singapore Fried Noodles. Wala lang. Not nice. Ba’t kaya ganon? I’ve been around frequenting Asian restaurants, canteen, even crazy noodle houses and stuff like that but I can only name 1 or 2 that are really good. Hmm… I’ve never really been around a lot anyway so I still have a lifetime to find that perfect place to quench my occasional craving. Should have been back to my regular cooking.
Crispy pata has become my craving of the week lately. How I miss crunching crispy mouth-watering pork rind with succulent meat inside. So for the meantime, I am stuck here staring tulo-laway at the photo of this crispy delight I cooked months ago back in Beijing.
Pork pata (pork hock)
1 clove of garlic
Blanch pata for few minutes and discard water. Add more water to cover pata and bring to boil. Skim off scum that floats in the broth. Add garlic and peppercorns then simmer for about 45 minutes to an hour. Add salt and continue simmering until tender. Transfer pata to a platter. Run your knife on one side of the pork leg to separate the meat from the bone. Discard the bone and refrigerate the meat overnight.
Heat about 4 to 5 cups of fresh oil in a deep casserole. When it is smoking hot, slowly submerge the pata. Reduce heat and continue deep-frying until golden brown. Just when you think it is just nice and crispy, sprinkle few drops of water to make the rind crispier. Drain, chop as you wish and serve with your favorite condiment.