Daily Archives: October 15, 2009

Crispy Pata (Crispy Pork Leg)

It’s just deep-fried pork leg, how can that be so hard to cook? Nothing difficult about cooking crispy pata. But one can have good crispy pata or terrible crispy pata. Who wants the latter, right?

Pata is the front or hind leg of the pig. In the Philippines, that means the leg AND the trotters (knuckles). Crispy pata means deep fried pata with a crunchy rind and soft and moist meat inside.

The first thing to remember is that the best pata for this dish is that of a young pig. The more mature the pig, the thicker and tougher the rind. The layer of fat will also be thicker. Second, frying is not the only step in cooking this dish–the pata has to be boiled to tenderness prior to deep-frying. Third, we have to separate the myth from the truth.

According to the oldies, one has to drip-dry the pata after boiling and then allow it to air-dry for a day prior to deep-frying. That’s not true. For as long as you drain, cool and, preferably, chill the boiled pata, there’s no reason why you can’t boil and fry it on the same day. That pata you see in the photo was taken out of the freezer at 5.00 p.m., pressure-cooked without thawing completely, drained and cooled, and fried at 7.30 p.m. We finished dinner about thirty minutes ago.

Ingredients :

· 1 pork pata (pork leg), wash well
· 1 cup soda pop (Sprite or 7-up)
· water, for boiling
· coarse sea salt
· 1 tsp. peppercorns
· 5 cloves garlic, crushed
· 2 bay leaves
· 1 tbsp. soy sauce
· 2 tsp. baking soda
· oil, for frying

(Cooking Conversion Chart)

Cooking Procedures :

1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.

2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.

3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.

4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).

5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.

6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.

7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.

8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.

9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy your crispy pata. !

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Kinilaw na Isda(Spicy Tuna Salad)

Kinilaw (Spicy Tuna Salad)

Kinilaw (Spicy Tuna Salad)

The key to a superb kinilaw, in my opinion, is superbly fresh fish, good native coconut vinegar, tomatoes, onions, ginger, salt, coconut milk (if using), chillies and a citrus source of acid. I have had the kinilaws that have used tabon-tabon as well, and while equally delicious, I am not sure why one would try to remove the “langsa” from a fish that was just recently alive, and by definition, should have no langsa-ness at all. At any rate, here is how to replicate the dish that we made during the eyeball. This includes every single step we took so that you can’t accuse me of leaving out any trade secrets… If you want to do it exactly as we did, you will have to start by crafting this wildly wonderful, 18 inch diameter glass bowl (totally optional, btw) by freezing some water at the base of a planggana, then adding another planggana and filling the first one with water while weighing down the second bowl. We have a huge chest freezer at the office so we got to experiment with this and ended up with wonderful ice bowls for the buffet… that is a “Marketman touch” and I won’t bore you with the details of how to get the ice less cloudy (boil the water, twice) and how long the bowl might last (several hours), etc., etc. 🙂

prepare my kinilaw:

300g tuna filet
1 med onion
1 med ginger
3 or more chillies (red)

1. Slice the Tuna filet ( i live in germany, there you can just drop by the supermarket and buy the tuna allready as filet.)

2.wash the tuna and after that try to press the tuna very strong. (till nearly all liquid left the tuna)

3. now you have to take a bowl and put some vinegar in it. then slice 2 or 3 red chillies and put it in the vinegar. (you can press the chillie till the vinegar tastes very hot.)

4. put the tuna in the vinegar, mix it well and put it in the ref.(1-2 hours just as you want)

5. know you can slice the onion and the ginger into little slices

6. Sclice some iceberg salad and mix it with the onion and ginger slices.

7. when you take the tuna off the ref you can put some myonaise into the bowl and mix it well. then sprankle some salt and pepper over it and mix it again

8. put all the things together and mix it again ;)

9. wait for 30 minutes and mix it a last time

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Sizzling Sisig (Sizzling Spicy Pork)


Sisig is a Kapampangan term which means “to snack on something sour”. It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.

Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers.

Sisig queen

Lucia Cunanan of Angeles City has been credited with inventing sisig. The Philippine Department of Tourism has acknowledged that her “Aling Lucing’s” restaurant had established Angeles City as the “Sisig Capital of the Philippines” in 1974. Cunanan’s trademark sisig was developed in mid 1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in hot plates. Today, varieties include sisig ala pizzailo, pork combination, green mussels or tahong, mixed seafood, ostrich sisig, spicy python, frog sisig and tokwa’t baboy, among others.

Approx. 1/2 pig’s head, quartered
8 cups water
2 cups pineapple juice
1 tbsp whole black peppercorn
4 pcs chicken liver
1 tbsp iodized salt

1 cup white onion, chopped
1/4 cup sukang puti
1/4 cup calamansi juice
salt and pepper to taste
siling labuyo, optional

In a stockpot, place water, pineapple juice, salt, peppercorn, chicken liver and pig’s head. Cover stockpot and bring to a boil until meat becomes tender, approximately 30 minutes. Remove meat from stockpot and allow to cool to room temperature. Debone and put in bamboo skewers together with chicken liver. Grill over charcoal until skin becomes brown and crisp. Cut the pork and liver into small cubes. Mix the seasoning and serve on a hot skillet.

Pahabol: in the absence of pig’s head, substitute with 1 kilo bagnet or lechon kawali. It will be a knockout just the same.

source: http://en.wikipedia.org/wiki/Sisig

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