CRISPY PATA

Crispy Pata image

Inspired from growing up on a small farm in the Philippines, crispy pata is one of my favorite dishes to eat when family gets together.

Provided by Food Network

Categories main-dish

Time P1DT8h5m

Yield 4 servings

Number Of Ingredients 36

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Ingredients

One 3- to 4-pound pork leg with foot attached (lacones)
1 cup sugar cane vinegar
1/2 cup minced garlic
1/2 cup fish sauce
1/4 cup kosher salt
2 ounces baking powder
2 tablespoons whole peppercorns
5 bay leaves
2 stalks lemongrass, cut into 2-inch pieces
Sawsawan Sauce, recipe follows
Tinimtim Green Chili, recipe follows
Quick Kimchi Cabbage, recipe follows
1 cup soy sauce
1 cup cane vinegar
1 cup spiced vinegar
2 ounces sliced green onions
1 1/2 ounces fish sauce
1 tablespoon garlic
Pinch Hawaiian salt
3 whole chopped Hawaiian red chiles
1 ounce salad oil
1 ounce fresh ginger, peeled and sliced
4 smashed cloves garlic
2 sliced shallots
1 pound green chiles
1 cup cane vinegar
1/2 cup fish sauce
Pinch kosher salt
Pinch ground black pepper
1 whole napa cabbage, chopped into 2-inch pieces
8 cups warm water
1/2 cup kosher salt
2 ounces kimchi powder
2 ounces vinegar
1 1/2 ounces garlic and onion paste blended together
1 ounce fish sauce

Steps:

To clean pig foot, soak in cold running water, scrubbing toes on all sides with a scrubber. Rinse with clean water.
Pour 2 gallons cold water in a large cooking pot and bring to a boil. Add cane vinegar, garlic, fish sauce, salt, baking powder, peppercorns, bay leaves and lemongrass. Slowly drop pig foot in the boiling water and cover with parchment paper. Let simmer on a low heat for 4 to 5 hours.
Preheat oven to 200 degrees F.
Remove pig foot and transfer to a flat sheet tray with wire rack. Place inside the oven to dry for 30 minutes.
Preheat a fryer to 350 degrees F.
Slowly drop pig foot in the hot oil and step back, as it will splash. Cook until hot oil is no longer popping, 2 to 3 minutes. Turn, then let cook, turning every few minutes, until the skin gets crunchy, 8 to 10 minutes total. Serve with Sawsawan Sauce, Timtim Green Chili and Quick Kimchi Cabbage.
Mix soy sauce, cane vinegar, spiced vinegar, green onions, fish sauce, garlic, salt and chiles in a bowl until mixed well.
Heat a pot on medium heat, then add oil. Add ginger, garlic and shallots and saute until soft and aromatic. Add the green chiles, vinegar, fish sauce and 1 cup water and season with salt and pepper. Simmer on low heat until all liquid is reduced, turning chiles 2 times during this process. Let cool, then refrigerate for up to 5 days.
Soak cabbage in warm water and salt in a bowl at room temperature to wilt for one day. Drain salted water and wash cabbage, then squeeze out excess water. Place in a bowl and add kimchi powder, vinegar, garlic-onion paste and fish sauce. Place kimchi in a mason jar and store in the refrigerator.