Crispy Pata is every pork lover’s dream. The tender pork meat enclosed in a crunchy pork skin is a fantastic meal for the family during lunch or dinner. With the best recipe for crispy Pata air fryer style, you can transform your pork cut into a praise-worthy dish.
How to Cook Crispy Pata in Air Fryer
What Is Pata?
Pata is the Spanish word for leg. It’s a tasty Filipino dish made from a pig’s leg, cut from the hock to the ankle. However, crispy Pata is not simply frying pork. Instead, it’s a three-part process to ensure the inside stays tender while the skin turns crispy.
Since this dish takes a long time to prepare, it’s best enjoyed on special occasions. If you’ve already tried the oil-fried recipe, it’s time to try the air fryer recipe for the same crustiness, with significantly less oil.
1 pork clean pork foot
3 bay leaves
1 garlic bulb minced
1 red onion minced
1 tablespoon of salt
¼ cup vinegar
2 stalks of lemongrass
1 teaspoon of peppercorns
1 red chili pepper
3 tablespoons cooking oil
Step 1- Boiling
- Prepare your pork leg for cooking by removing any remaining hair with a kitchen torch. If your pork foot has nails, trim them with a knife and then clean the cut under running water
- Take a large pot and put the pork leg inside. Add water until it covers the pork foot
- Add vinegar, salt, garlic, onion, lemongrass, bay leaves, chili peppers, and peppercorns to the water for flavor
- Slowly bring the water to a boil and lower the heat to let the pork simmer for 2 hours
- Once done, remove the pork leg slowly to prevent damage and discard the water. At this point, the pork leg should have softened
- Alternatively, you can boil the pork leg in a pressure cooker for twenty minutes. However, fill the water halfway to avoid overfilling the pressure cooker.
Step 2: Cooling and dehydrating the meat.
- Place the pork on a rack to let the meat dry.
- Pat the meat with paper towels to remove as much water as possible.
- Take your rock salt and black pepper and rub them all over the pork leg to remove the remaining water and flavor the meat.
- Gently place the pork cut into a plastic container, cover the top with cling film, and put the meat in your fridge to chill overnight.
- However, if you can’t wait overnight, you can dehydrate the meat in the sun or air blow and let the meat sit for at least 6 hours.
Step 3- Air Frying the Pata
Once your meat is well dehydrated, you can now fry it for a crispy, tasty exterior.
- Pour 3 tablespoons of cooking oil into a bowl and gently rub it all over the pork leg.
- Preheat the air fryer to 450 °F.
- Place the pork inside the air fryer and cook for 15 minutes.
- After 15 minutes, adjust the temperature down to 350 °F and fry the pork leg for 10 more minutes.
- Tap the meat with a fork to check if it’s crunchy enough.
- Place on a plate and prepare to serve.
Sawsawan is a popular Filipino dipping sauce that is typically served with crispy pata. This sauce is made by combining vinegar, onions, and soy sauce, resulting in a sweet and tangy flavor that complements the tender and crunchy texture of the pork. It also helps to balance out the greasiness of the dish, making it a perfect condiment to enjoy with crispy pata.
- To make the sauce, diced red onions and whisk them with soy sauce and vinegar.
- Let the sauce sit for 20 to 30 minutes to marinate the onions.
- Do a taste test and add more ingredients if necessary and enjoy with a cut of pata.
1 medium napa cabbage
¼ cup of kosher salt
1 teaspoon of grated ginger
1 teaspoon of grated garlic
2 tablespoons of fish sauce
2-5 tablespoons of red pepper flakes
Korean radish cut into slices
4 scallions cut into slices
- First, get a napa cabbage and slice it down the middle into quarters. Remove the root and slice into 2-inch wide strips.
- Put the cabbage in a large mixing bowl, sprinkle salt, and massage it into the cabbage.
- Add water into the bowl, and place a heavy plate on top of the cabbage to weigh it down. Let the cabbage sit for 2 hours.
- Drain the water and let the cabbage dry in a colander for 20 minutes.
- Take a dry bowl and add garlic, ginger, salt, fish sauce, and water. Stir everything into a paste and add the pepper until you find your ideal spiciness.
- Mix the cabbage, scallions, radishes, and spice sauce in a bowl and mix well.
- Pack the kimchi into a jar, and pack it down until the brine rises to the top and covers the vegetables. Close the lid with an airtight jar and let the kimchi ferment for five days.
- Over the days, check on the kimchi and press down on the vegetables to keep them submerged under the brine and release the pent-up gasses.
- Once your kimchi is adequately fermented, put it in a fridge and enjoy.
Can you cook Crispy Pata in the air fryer?
Yes, you can cook crispy Pata in the air fryer. That is the whole point of this article! Although you may be more comfortable cooking simple dishes such as meatloaf or hash browns in your air fryer, with this guide you will able to take on the challenge of preparing crispy Pata air fryer style.
In conclusion, we hope that this guide has helped you learn how to prepare crispy Pata using an air fryer.
We have included some suggestions for what to serve with this delicious dish to round out your meal. We hope that you will give this recipe a try and that it will become a new favorite in your kitchen.
CHECK ALSO: Seasoning for Pork Loin.