Crispy Pata
AJI-NO-MOTO® Umami SeasoningIngredients
- 1 1/4 kilo (1250g) Pork pata
- 2 tsps. (10g) Salt
- 2 tsps. (5g) Ground black pepper
- 3 tsps. (8g) Garlic powder
- 2 Liters (2000ml) Water
- 6 pcs. (3g) Bay leaves
- 2 Tbsps. (20g) Whole peppercorn
- 4 pcs. (4g) Star anise
- 1 Liter (1000ml) Cooking oil
- 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
Procedure
- MARINATE. In a large bowl, combine pork, salt, ground black pepper, and garlic powder. Marinate for at least 1 hour or overnight.
- SIMMER. In a pot, combine marinated pork pata, bay leaves, whole peppercorn, star anise, and water. Simmer pork pata for 1 hour or until tender. Drain then set aside until cool and skin is dry.
- DEEP-FRY. In a pot, heat oil. Carefully drop pork pata into the hot oil. Deep-fry until golden brown and crispy. Drain excess oil using strainer or colander.
- SERVE. Transfer to a plate. Serve and enjoy!
Cooking Tips
For a crispier pork pata, you may coat it with CRISPY-FRY® Breading Mix (Original) before deep-frying!
Cooking Time: 1 hour and 30 minutes
Preparation: 60 minutes
Servings:
12
Serving size: 1 slice
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
267.0
Carbohydrates (g)
2.0
Proteins (g)
21.4
Fat (g)
19.2
Dietary Fiber (g)
0.7
Calcium (mg)
47.5
Iron (mg)
1.3
Sodium (mg)
500.6
Good to Know Nutrition Facts
To lessen fat intake, you may opt to cook the pork pata in turbo broiler or oven instead of deep-frying. Brush it with thin layer of oil before cooking.