Take the curing pot from the refrigerator http://cookinginsens.com/2013/02/21/doing-r-s-s-crispy-pata-part-1/, place on the stove top, bring to a boil and simmer for 1 hour. Remove the shanks from the liquid, allow to cool, then place in the refrigerator for at least 2 hours or overnight.
I’m starting to stress about the deep frying D :
I looked on YouTube – a lot of people do the deep frying in a saucepan with only about 3 inches of oil and a lid. Others cheat and do it in the oven 😉
So how do you do it in the oven 😀
It looks like they just put it into a hot oven on a rack, like roasting pork.
No. I just found a site through youtube http://panlasangpinoy.com/2011/02/02/crispy-pata-pulutan-recipe/ where they use a tall pot and not a lot of oil. I think I can do that. Thanks Dog 🙂
Yes, that’s similar to what I saw on YouTube 😉
Oh my, this is getting exciting. Don’t fear the frying!
This is getting harrowing!
I love crispy pata! I have not taken a swing at it yet but the way my mom does it is she rubs the pata* (meat) with salt then grills it for a few minutes then freezes them for a few hours before dunking them in to the deep fryer.
Hi Borjok. I’d like to taste your Mom’s 🙂
Never had this. It seems so very German to me. Looking forward to the final result ….
It’s a Filipino dish. I hope 🙂
I’m looking forward to the result
It’s a three part epic! Will stay tuned…
I hope it’s not a Downton Abbey finale with me not returning for the next season 😀
😀 made me chuckle, I hope so too!
This is looking really good. And yes I hope it isn’t like the DA finale either. It was a sad season!
I hope they are done killing off the main characters!
No kidding but he had to do that because both wanted to leave the show.
I’m looking forward to the next episode…it should be great.
Do not fear frying. You will do fine. Those shanks are enticing. A tall sided pot will do well as will a cast iron dutch oven.
Thanks Connie. I’ve always deep fried but the recipe and warnings about frying this pata has made me nervous. We’ll see.
oh ok. The moisture maybe makes splattering?
Yes, but it wasn’t that scary 🙂
Reblogged this on Aisuka Susumu and commented:
Oh my god! so tasty!
I also saw a crispy pata in some blog (perhaps it was Ang Sarap also), and even if I really would like to eat such a crispy meat, and homemade, I’m afraid I don’t make it ok.
My fear is about deep frying, so I understand you, but I’m sure you’ll show us a perfect crispy pata soon 😉
This looks so great. Why the stress about deep frying?
Deep frying pata can be dangerous if it’s cold/frozen? I’m really not sure. We’ll see today.
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