Crispy Pata (Pigs Trotters)

Next to roast pig, crispy pata may be the next favorite Filipino dish because of its crispiness and delicious tender meat. This is an easy recipe to follow and the secret to maintaining its crispiness depends on the time between boiling and frying the trotters. Here's the recipe:


Ingredients:
  1 pig's trotter about a kilo (pata)
  1 tspn. salt
  4 to 5 cups vegetable oil
  2 star anise


Sauce:
  1/2 cup sugar cane vinegar
  2 tablespoons soy sauce
  1/2 tspn. sugar
  1 small capsicum (sili labuyo)
  dash of black pepper


In a deep pot place the pata and fill it up with water up to the level of the meat. Add a teaspoon of salt and the star anises and bring to a boil for 45 minutes and set aside to cool. Keep refrigerated overnight.


In a deep pot or a wok, heat the oil up to about 340 degrees. Using a pin, punch holes all around the skin. Deep fry the pata until the skin turns to a golden brown color and texture similar to crispy pork rind. Punch the skin with a sharp knife to test its crispiness. Set aside to drain and place on a serving dish.


For the sauce, in a small bowl, mix all the sauce ingredients and if you want to add some crushed garlic, you may do so for added flavor. This dish goes well with Kare-kare...enjoy!