Friday, April 12, 2013

Crispy Pata

Since it's just me I used a trotter instead of a hock. Braised the pig's foot for 2hrs (also 2 pig ears for 90min) in a broth seasoned with peppercorns, Hawaiian salt, garlic, bay leaves and star anise. When tender it is removed to drain thoroughly.

Now to deep fry in lard. I set up the outdoor burner because I knew this was going to make a mess.

Getting violent

Then pow!

Made a dipping sauce of vinegar, tamari, garlic, serrano chili, scallions and patis

Mmm, was damn good! Crispy, sticky, chewy and gooey. The tendons dipped in the sauce were gummy goodness.

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