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 for an air fryer, 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: Freezing and Cooling
- Place the pork on a rack to let the meat dry.
- Pat the meat with paper towels to remove extra water.
- 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 least 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 Filipino dipping sauce made of vinegar, onions, and soy sauce. The sweet-tangy taste compliments the tender and crunchy pork and balances the greasiness of the pork.
- 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.
You can purchase some kimchi or make some at home.
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.
We hope that you have learned how to cook crispy Pata in air fryer. We have added a few important things to help you prepare what to serve with this mouth-watering dish.
CHECK ALSO: Seasoning for Pork Loin.