Ingredients

The following ingredients have 4 Servings
  • 1 piece pork pata (4 lbs)
  • 4 tablespoons Knorr Liquid Seasoning
  • 6 pieces dried bay leaves
  • 2 pieces red onions (wedged)
  • 7 cloves garlic (crushed)
  • 1 tablespoon whole peppercorn
  • 2 quarts peanut oil
  • 3 quarts water
  • 1 cup white vinegar
  • 2 tablespoons Knorr Liquid Seasoning
  • 1 piece red onion (chopped)
  • 3 cloves garlic (crused)
  • 2 tablespoons scallions (chopped)
  • ½ teaspoon ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon white sugar

Instruction

  • In a cooking pot, combine pata, onion, bay leaves, garlic, whole peppercorn, and water. Apply heat. Cover and let boil. Cook in medium heat for 1 hour or until the pata becomes tender.
  • Remove the pata from the pot. Let it cool down. 
  • Rub Knorr liquid seasoning all over the pata. Let it stay for 15 minutes. Pat the pata dry using a piece of paper towel.
  • Pour peanut oil into a deep and heavy cooking pot. Heat until it reaches 320F.
  • Deep fry the pata for 12 to 15 minutes. Note: be extra cautious. Oil will splatter in this step. Make sure to partially cover the pot let steam out while frying.
  • Gently turn the pata over to further cook the opposite side. Continue to fry for 12 to 15 minutes or until the pata is crispy.
  • Remove the pata from the pot. Let it rest for 10 minutes.
  • Deep fry both sides of the pata for the second time for 5 to 8 minutes per side or until it turns super crispy.
  • Remove from the pot. Let it cool down.
  • Prepare the dipping sauce by combining all the Vinegar Dip ingredients. Stir.
  • Transfer the super crispy pata on a serving plate. Serve with yummy sawsawan. Share and enjoy!