CRISPY PATA 5 pcs. small pata 1 cup pounded garlic 5 pcs. onions, peeled and halved 10 pcs. bay leaves 3 tbsp. whole black pepper 10 pcs. star anise 2 pcs. chicken broth cube 1 cup rock salt 1 cup white vinegar

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There are many Filipino dishes that will make you extremely proud to be Pinoy.

And one of those is Crispy Pata.

That's why today, let's cook my version of this popular Crunchy Crispy Pata dish.

So there it is, right? This is very popular especially when there are preparations.

During special occasions, it's always Crispy Pata.

But now, I'm going to show you my version because I want my Crispy Pata extra juicy, extra tender.

It's like when you use your fingers, the meat would move and the skin is extremely crisp.

You don't need to use a knife anymore.

So this is very easy, first.

I have here my Pata, so you're just gonna buy it on the grocery store.

On your butcher, a Crispy Pata cut.

So here it is.

Don't buy it too big, don't buy it too small.

Just the right size.

And if you can ask your butcher, tell him that can I give you the front Pata

because that's the right size.

Because the Pata on the back, it's already used for ham, for roast.

So this is just the perfect size.

And of course, this is washed.

You triple wash your Pata to make sure that there is no off smell.

And then, I'm boiling here some water.

So there it is, facial galore, right?

I'm boiling water and into this, I'm going to put garlic with the skin on that we've pounded.

This one that I'm boiling, this is too much.

About 4 Patas would fit here.

So there it is, right?

We're gonna freeze this.

We're gonna air dry it and then freeze it.

So it's good so that it won't be wasted on gas.

Right?

You boil a lot of it already.

Store it in the freezer.

When there's visitor, you just put it on the air fryer or you deep fry it.

Or in a restaurant setting, when the customer comes, you just fry it.

And I also have here garlic that's pounded.

We have a lot of garlic because it needs to be extremely flavorful.

And this is onions that I've cut into, so there.

Halved.

And this is vinegar, very important.

To remove the off smell.

Salt, a lot of salt.

So that it would be really tasty.

This is optional but I'm putting chicken cubes, 2 pieces.

You can also put pork cubes or beef cubes.

Peppercorns, whole peppercorns.

Bay leaves.

And this is star anise.

Some people don't put star anise.

I'm just gonna put a bit just to give it the nice aroma.

Because sometimes, right?

It's really inevitable that the Pata has a bit of off smell.

By putting spices such as your star anise, you are really improving the aroma of your Crispy Pata.

So there, the Pata is already lacking.

Let's put the Pata there.

Let's see if 4 would fit.

Maybe 5 would fit, right?

So there it is, 5 Pata would fit on my casserole, right?

So what I'm going to do is I'm going to boil this or simmer this over low to medium flame

for around 3 and a half to 4 hours.

So on that time, you are really sure that your Pata is really soft.

Because when I was testing this recipe, if you go beyond 4 hours,

what happens is it's very very tender.

The Pata becomes very very tender but it's already puffing up.

So it's like the consistency is already turning into a corned beef.

So you want it super tender but still with a nice consistency.

You still feel the fibers of the meat.

So what I'm going to do, so there.

The flame is already on low and then you're just going to slow braise it.

This one, we're just gonna flip it later.

This one that's on top or we're gonna switch it

so that it's even.

We want it to be even.

And then after 4 hours, let's flip it.

Maybe someone would ask.

Do we need to add water?

Actually, as long as you're not too open like that

and as long as you keep the flame on low to medium low,

you don't need to add water.

So that when you notice that it's dry, then you add a bit of water.

Okay.

So there.

After 4 hours.

4 hours of boiling over low flame.

I'm already removing our legs.

So there.

You have to be gentle because for me, I want it super tender.

The crispy legs.

The disadvantage of that is that you need to be careful now

because it might be crushed and it might break.

So what you're gonna do here, I'm putting it on the cooling rack

and the next secret is

you're going to air-dry this.

You're gonna air-dry it.

I will just leave it here for about half a day.

It's just delicious here.

You can even leave it overnight.

It won't be broken because it has vinegar.

Right?

So the purpose is to remove the excess liquid from the leg.

Okay.

So there, we already remove it.

You want to remove.

This one, it's super tender, it has a sticky inside.

It's delicious.

It seems like this can be eaten as a dish.

You eat it as a dish first and the soup, don't throw it away.

You can use this for pancit, for soup or whenever you need stock.

You may also recycle it the next time that you're gonna boil crispy legs.

You freeze it, you put it on the chiller.

Just don't throw it away or you just eat it right now.

So what we're going to do here, I will air-dry this first.

It's a bit...

Now, it's almost 8 p.m.

It's 8 p.m.

So I will just leave it here overnight and tomorrow morning, I will wrap it

and then we're going to do the next secret, we will freeze it

because before you fry it, it has to be frozen

because the idea is you want to turn the skin very crispy

leaving the inside moist and juicy.

So good night and let's go back to that tomorrow.

Okay, so it's the following day.

So there.

And I will just go back from the gym.

I forgot that we let the crispy legs to dry.

So if you have hair on it, you just blow torch it.

If you don't have blow torch, you just burn it.

You may also do this before you soften it but me, I find it easier to do it.

So there, when it's already soft, you just remove those.

It's already removed.

And then the next step is you just cling wrap it.

So let's just cling wrap it.

Just like that.

Make sure that you cling wrap it tightly so that it won't freeze burn.

Okay and one more time.

That's it.

One more.

And then if you have laurel, you also remove the laurel

because this is already directly fried from the freezer.

So you remove those.

The ones that are clung with garlic.

Onions.

Okay.

So I will freeze this at least overnight.

So if you're doing business or you're just simply fond of crispy legs at home,

even if it's 1 to 2 months in the freezer, it's not a problem.

So you just leave it there and then tomorrow, we're going to fry this.

Perfect!

Now, it's time to fry the crispy legs.

That's why I didn't change.

I came from the gym and I know that my crispy legs would smell

and with matching, a bit of splattering.

But just like my promise, this crispy legs won't splatter at all.

So I have here, this is the crispy legs that we cook.

My freezer, so it's still a bit frozen.

And we're just going to deep fry this.

You're gonna deep fry this frozen.

We just take it out 30 minutes ago.

So there.

So our oil, you just put it on medium high.

It's just on medium high and then you put it already.

Just want to slide it like that.

You may put up to 3 depending on your pan.

So you're just going to deep fry this over medium flame for around 15 minutes.

Then at the end, you will increase the fire or you have another wok

that has hot oil, you will double fry it to make sure that the skin becomes crisp.

So there.

Okay, so there.

So let's just leave it there.

Let's deep fry it and as you can see, it doesn't splatter

because the secret is that you're gonna air dry it for at least 6 hours up to overnight

and then you freeze it because the moisture of it is already dry.

So during the frying, it won't splatter anymore.

It's so fancy, right?

So there it is.

So you see.

Let's remove it.

Let's skin side up it.

Okay.

I'm still gonna refry it on hot oil so that its skin would crunch.

Okay.

Actually, what you can also do is you just heat it on hot oil

before you blanch it again even you don't have 2 pans already.

So I double fry this one for around 2 to 3 minutes only.

Okay, one more.

Okay, so there.

I'm frying more Crispy Pata because on the many that I test

when I was developing this recipe, we have a lot of Crispy Pata on freezer.

So fry more.

While we're waiting for this to become nice and crisp, I'm preparing the sauce.

So into this, I have chopped onions, red onions.

I'm gonna put chili.

Soy sauce.

White vinegar and you just put white sugar.

Of course, you need to taste it.

There is also a bit of pepper.

A little bit of pepper.

This is delicious, you just leave it for a while so that its flavors would really soak on the liquid.

It's delicious.

A bit more of soy sauce.

Just like that.

Just keep it simple, just like that.

So I'm going to continue deep frying this and...

Oh! There it is.

No, we didn't blanch it.

Just kidding.

We are gonna taste it later.

Now.

My gosh!

I have been seeing this skin for a while already.

Let's taste it but I will just remove...

fat.

So now, this Crispy Pata.

This is how soft it is.

See.

You're just gonna push it.

You just push it with your spoon.

Mmm...

Look how moist the inside.

Look at it, you can really see how moist it is.

And actually, I'm afraid that it would be sticky.

It's just easier for you to use it.

You see how moist and tender the Crispy Pata is.

You just push it.

And it's been tried and tested.

We tested this many times.

4 hours is really the most ideal

because if you go beyond, what would happen is

the meat would be a bit dry, it would also be soggy.

This is just perfect.

See.

Dip it there.

Mmm...

Because the crispiness, it's not just all about the skin.

It's also nice that some parts of the Crispy Pata just like this.

It would be crispy but still, it's not dry.

So there, you can really see that the outside is crispy

but the inside is very juicy.

One more.

My gosh!

Mmm...

Mmm...

Mmm...

It's so delicious.

What is this?

Wait, I'm just removing the fat.

I'm afraid.

Acharo.

The recipe of the Acharo is on Kikiam.

Mmm...

And for me, this part is really delicious.

I don't know, I'm the one who's biting this.

It's more like the skin sticking there but I'm just removing the fat.

Mmm...

Mmm...

It's so delicious.

So there, it's with the crispy skin.

Mmm...

Before I finish this Crispy Pata.

Make yours already.

I'm going to see you all soon and make sure to tag me when you cook this Crispy Pata.

Thank you for watching!