Crispy Pata
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Credit: Barbara Ries
There are plenty of fancier places to get delicious pork in the San Francisco Bay area, but for sheer pork bliss, nothing compares to crispy pata, which you can find at Philippine restaurants. The version at Patio Filipino in San Bruno is the best I've found. Two meaty foreshanks are simmered until they're tender; then they're rubbed with fish sauce and deep-fried just until their skin turns crunchy, with a delicious, gooey layer of fat underneath. Served with pickled vegetables and a vinegar–onion sauce to cut the meat's richness, this is what pork lovers' dreams are made of. —David Bolosan, San Francisco, California
http://www.calgaryfilipino.com/recipes/crispy-pata/
This is how I do it:
Boil prok shanks untill tender. poke with a fork and allow liquid to drip on a colander/bowl overnight in the ref. (or you can bake it untill dry). Then I rub it with vinegar (they say this makes it really crisp) and then deep fry. always use fresh oil. No seasoning whatsoever. the flavor comes from a variety of dipping sauce. My favorite is: vinigar, soy suace, crushed garlic, salt and pepper... yummmm Enjoy..
This is how I do it:
Boil prok shanks untill tender. poke with a fork and allow liquid to drip on a colander/bowl overnight in the ref. (or you can bake it untill dry). Then I rub it with vinegar (they say this makes it really crisp) and then deep fry. always use fresh oil. No seasoning whatsoever. the flavor comes from a variety of dipping sauce. My favorite is: vinigar, soy suace, crushed garlic, salt and pepper... yummmm Enjoy..