Tagalog Espesyal: Crispy Pork Pata Adobo

3 months ago


Crispy Pata Adobo

Makes 6-8 servings

1 Whole pork leg or pata (front)

1 cup White vinegar

1/4 cup Soy sauce

10-12 Whole garlic cloves

1 Tbsp Rock salt

1/2 Tbsp Cracked black peppercorns

2 Laurel leaves

4-6 cups Hot water

*Cooking oil for deep frying

  1. In a large pot, put washed pork leg and pour in the vinegar, soy sauce, garlic cloves, rock salt, black peppercorns, and laurel leaves.  Bring to a boil and simmer for 5 minutes.
  2. Next, pour in water just until it covers the pork.  Bring up to a gentle boil then cover pot.  Simmer for at least 1 hour then turn pork over to simmer the other side for another hour.  (NOTE: for bigger cuts of pork, extend cooking time to a total of 3 hours)
  3. When pork skin is fork tender carefully transfer the boiled pork leg to a plate and let cool to room temperature.  When cool, wrap in plastic cling wrap and refrigerate for a few hours, or preferably overnight.  Reserve adobo broth and strain out solids. 
  4. When ready to fry, heat a big pot of cooking oil over medium heat.  Remove pork leg from the refrigerator and pat skin dry with paper towels. 
  5. When oil is hot, slowly submerge the pork leg in the oil and deep fry for about 20-25 minutes until golden.  Turn pork over and fry for another 15 minutes.  You may cover the pot to prevent oil from splattering.
  6. When pork is almost done, transfer fried pork leg to a colander lined with paper towels to absorb excess oil. 
  7. In another pot, pour strained adobo broth and simmer for a few minutes.  Taste and correct seasoning with more salt, vinegar, or soy sauce. Thicken with cornstarch slurry until slightly thick.  Serve as a sauce for the Crispy Pata Adobo.

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