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I have here my Pata, so you're just gonna buy it on the grocery store.
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On your butcher, a Crispy Pata cut.
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Don't buy it too big, don't buy it too small.
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Just the right size.
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And if you can ask your butcher, tell him that can I give you the front Pata
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because that's the right size.
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Because the Pata on the back, it's already used for ham, for roast.
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So this is just the perfect size.
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And of course, this is washed.
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You triple wash your Pata to make sure that there is no off smell.
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And then, I'm boiling here some water.
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So there it is, facial galore, right?
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I'm boiling water and into this, I'm going to put garlic with the skin on that we've pounded.
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This one that I'm boiling, this is too much.
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About 4 Patas would fit here.
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So there it is, right?
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We're gonna freeze this.
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We're gonna air dry it and then freeze it.
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So it's good so that it won't be wasted on gas.
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You boil a lot of it already.
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Store it in the freezer.
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When there's visitor, you just put it on the air fryer or you deep fry it.
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Or in a restaurant setting, when the customer comes, you just fry it.
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And I also have here garlic that's pounded.
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We have a lot of garlic because it needs to be extremely flavorful.
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And this is onions that I've cut into, so there.
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And this is vinegar, very important.
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To remove the off smell.
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Salt, a lot of salt.
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So that it would be really tasty.
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This is optional but I'm putting chicken cubes, 2 pieces.
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You can also put pork cubes or beef cubes.
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Peppercorns, whole peppercorns.
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And this is star anise.
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Some people don't put star anise.
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I'm just gonna put a bit just to give it the nice aroma.
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Because sometimes, right?
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It's really inevitable that the Pata has a bit of off smell.
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By putting spices such as your star anise, you are really improving the aroma of your Crispy Pata.
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So there, the Pata is already lacking.
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Let's put the Pata there.
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Let's see if 4 would fit.
03:57.5
Maybe 5 would fit, right?
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So there it is, 5 Pata would fit on my casserole, right?
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So what I'm going to do is I'm going to boil this or simmer this over low to medium flame
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for around 3 and a half to 4 hours.
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So on that time, you are really sure that your Pata is really soft.
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Because when I was testing this recipe, if you go beyond 4 hours,
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what happens is it's very very tender.
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The Pata becomes very very tender but it's already puffing up.
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So it's like the consistency is already turning into a corned beef.
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So you want it super tender but still with a nice consistency.
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You still feel the fibers of the meat.
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So what I'm going to do, so there.
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The flame is already on low and then you're just going to slow braise it.
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This one, we're just gonna flip it later.
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This one that's on top or we're gonna switch it
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so that it's even.
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We want it to be even.
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And then after 4 hours, let's flip it.
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Maybe someone would ask.
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Do we need to add water?
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Actually, as long as you're not too open like that
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and as long as you keep the flame on low to medium low,
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you don't need to add water.
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So that when you notice that it's dry, then you add a bit of water.
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4 hours of boiling over low flame.
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I'm already removing our legs.
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You have to be gentle because for me, I want it super tender.
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The disadvantage of that is that you need to be careful now
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because it might be crushed and it might break.
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So what you're gonna do here, I'm putting it on the cooling rack
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and the next secret is
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you're going to air-dry this.
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You're gonna air-dry it.
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I will just leave it here for about half a day.
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It's just delicious here.
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You can even leave it overnight.
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It won't be broken because it has vinegar.
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So the purpose is to remove the excess liquid from the leg.
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So there, we already remove it.
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You want to remove.
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This one, it's super tender, it has a sticky inside.
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It seems like this can be eaten as a dish.
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You eat it as a dish first and the soup, don't throw it away.
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You can use this for pancit, for soup or whenever you need stock.
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You may also recycle it the next time that you're gonna boil crispy legs.
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You freeze it, you put it on the chiller.
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Just don't throw it away or you just eat it right now.
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So what we're going to do here, I will air-dry this first.
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Now, it's almost 8 p.m.
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So I will just leave it here overnight and tomorrow morning, I will wrap it
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and then we're going to do the next secret, we will freeze it
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because before you fry it, it has to be frozen
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because the idea is you want to turn the skin very crispy
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leaving the inside moist and juicy.
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So good night and let's go back to that tomorrow.
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Okay, so it's the following day.
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And I will just go back from the gym.
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I forgot that we let the crispy legs to dry.
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So if you have hair on it, you just blow torch it.
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If you don't have blow torch, you just burn it.
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You may also do this before you soften it but me, I find it easier to do it.
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So there, when it's already soft, you just remove those.
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It's already removed.
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And then the next step is you just cling wrap it.
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So let's just cling wrap it.
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Make sure that you cling wrap it tightly so that it won't freeze burn.
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Okay and one more time.
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And then if you have laurel, you also remove the laurel
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because this is already directly fried from the freezer.
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So you remove those.
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The ones that are clung with garlic.
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So I will freeze this at least overnight.
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So if you're doing business or you're just simply fond of crispy legs at home,
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even if it's 1 to 2 months in the freezer, it's not a problem.
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So you just leave it there and then tomorrow, we're going to fry this.
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Now, it's time to fry the crispy legs.
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That's why I didn't change.
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I came from the gym and I know that my crispy legs would smell
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and with matching, a bit of splattering.
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But just like my promise, this crispy legs won't splatter at all.
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So I have here, this is the crispy legs that we cook.
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My freezer, so it's still a bit frozen.
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And we're just going to deep fry this.
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You're gonna deep fry this frozen.
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We just take it out 30 minutes ago.
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So our oil, you just put it on medium high.
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It's just on medium high and then you put it already.
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Just want to slide it like that.
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You may put up to 3 depending on your pan.
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So you're just going to deep fry this over medium flame for around 15 minutes.
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Then at the end, you will increase the fire or you have another wok
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that has hot oil, you will double fry it to make sure that the skin becomes crisp.
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So let's just leave it there.
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Let's deep fry it and as you can see, it doesn't splatter
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because the secret is that you're gonna air dry it for at least 6 hours up to overnight
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and then you freeze it because the moisture of it is already dry.
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So during the frying, it won't splatter anymore.
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It's so fancy, right?
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Let's skin side up it.
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I'm still gonna refry it on hot oil so that its skin would crunch.
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Actually, what you can also do is you just heat it on hot oil
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before you blanch it again even you don't have 2 pans already.
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So I double fry this one for around 2 to 3 minutes only.
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I'm frying more Crispy Pata because on the many that I test
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when I was developing this recipe, we have a lot of Crispy Pata on freezer.
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While we're waiting for this to become nice and crisp, I'm preparing the sauce.
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So into this, I have chopped onions, red onions.
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I'm gonna put chili.
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White vinegar and you just put white sugar.
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Of course, you need to taste it.
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There is also a bit of pepper.
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A little bit of pepper.
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This is delicious, you just leave it for a while so that its flavors would really soak on the liquid.
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A bit more of soy sauce.
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Just keep it simple, just like that.
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So I'm going to continue deep frying this and...
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No, we didn't blanch it.
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We are gonna taste it later.
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I have been seeing this skin for a while already.
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Let's taste it but I will just remove...
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So now, this Crispy Pata.
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This is how soft it is.
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You're just gonna push it.
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You just push it with your spoon.
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Look how moist the inside.
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Look at it, you can really see how moist it is.
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And actually, I'm afraid that it would be sticky.
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It's just easier for you to use it.
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You see how moist and tender the Crispy Pata is.
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You just push it.
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And it's been tried and tested.
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We tested this many times.
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4 hours is really the most ideal
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because if you go beyond, what would happen is
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the meat would be a bit dry, it would also be soggy.
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This is just perfect.
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Because the crispiness, it's not just all about the skin.
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It's also nice that some parts of the Crispy Pata just like this.
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It would be crispy but still, it's not dry.
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So there, you can really see that the outside is crispy
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but the inside is very juicy.
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It's so delicious.
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Wait, I'm just removing the fat.
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The recipe of the Acharo is on Kikiam.
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And for me, this part is really delicious.
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I don't know, I'm the one who's biting this.
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It's more like the skin sticking there but I'm just removing the fat.
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It's so delicious.
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So there, it's with the crispy skin.
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Before I finish this Crispy Pata.
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Make yours already.
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I'm going to see you all soon and make sure to tag me when you cook this Crispy Pata.
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Thank you for watching!
