Overseas Pinoy Cooking

Deep Fryer Crispy Pata . The electric deep fryer is an essential household kitchen appliance in every kitchen. It makes deep frying a lot easier and convenient, using the deep fryer instead of a regular frying pan for frying foods that create a lot of oil splashing is definitely safer. Deep frying crispy pata was always a very difficult task to most housewives. For these reasons most will not dare to cook crispy pata , for them it would be wiser to just buy crispy pata from a restaurant. Now if you have a deep fryer in your kitchen that you have been using only to fry your chips or fries and chicken or fish it’s time to fully utilise your deep fryer , why not try to cook a perfect crispy pata using your deep fryer . Similar to the crispy pata recipe listed below, cooking crispy pata  is a three stage cooking. Crispy Pata Boneless Crispy Pata Turbo Crispy Pata First the pork leg is pre-boiled with aromatic ingredients , and then chilled for a few hours be...

Turbo Crispy Pata . “Turbo” in Pinoy cooking refers to a dish cooked in turbo broiler , the most common is turbo chicken . On this post I want to share how to turbo cook crispy pata . This post is actually overdue, several readers have been asking if I had tried to cook crispy pata using the turbo broiler on my first crispy pata recipe a few years back. Click this link Crispy Pata , to see that post. If you are interested there is also a bonelsee version in the archives, click the link Boneless Crispy Pata to see that post. Ok back to my Turbo Crispy Pata , the idea of cooking crispy pata using the turbo broiler is to drain out or at least reduce the fats. With turbo crispy pata we have a healthier version . However the turbo crispy pata would not have the usual crisp skin with moist and succulent meat of a traditionally deep fried crispy pata . At least it is easier to cook, you won’t be dealing with splashes of hot oil. Remember this was my first attempt, th...

Boneless Crispy Pata . I was watching a video of an episode of Delicioso hosted by Sam Oh and Jackie Ang-Po, the guest cook is no other than the amusing Chef Boy Logro. On the video Chef Boy Logro explain how to debone a pork leg . Click here to see that Delicioso Video  Then I got inspired to make a simple boneless crispy pata that I could share. I know it’s not easy to debone a big pork leg. Here is a better and easier way to debone and cook boneless pata . You would not need all those methods that chef boy Logro explained in the video, it is however important that you watch the video to learn how to debone a pork leg . For my method select a moderate or small size pata . Ask the butcher to cut the pork leg in two at the joint, cut and discard the ends where the nails are. If you wish you may keep it for other use. Now that the pork leg is cut into two pieces it is easier to debone and of course cook. When the pork leg deboned , straight away boil it till tender wi...

Crispy Pata , another best seller dish at your favorite authentic Pilipino restaurant. You’ve probably been trying to duplicate it at home but most of the time you end up with burnt pata skin not to mention your own skin if you are not careful during deep frying. Here are some tips: Boil pata in generous amount of salt and sprite or 7-Up plus your spice. Don’t over cook just boil until tender. Drain dry and keep refrigerated overnight. On deep frying. Heat enough oil to cover pata until it start to smoke. When placing pata in heated oil get your cover ready there will be a lot of hot oil splashing. Set your stove from high heat to medium when you have placed the pata in the kawali , then set to low heat when pata starts to turn to golden brown in color. Ingredients: 1 whole pork pata 1 small can Sprite or 7-up 1 whole garlic 1 tbsp. peppercorns 3 tbsp salt 3 bay leaves 1 tbsp. soy sauce cooking oil for frying Cooking Procedure: Wash pork pata and place...