Crispy Pata with Chinese, Thai and Vietnamese Dips Recipe

Crispy Pata with Chinese, Thai and Vietnamese Dips Recipe
Ingredients
  • 1 whole pig’s leg (pata, about 3-4 lbs) cleaned
  • 6 pcs dried bay leaves
  • 2 tbsp whole peppercorn
  • 4-6 star anise (optional)
  • 6 tsp salt
  • 2 tsp ground black pepper
  • 2 to 3 tsp garlic powder
  • 1 tbsp leeks
  • 1 tbsp sili green
  • 12-15 cups water
  • 8-12 cups cooking oil
  • Ingredients:
  • Chinese dip (soy and vinegar)
  • 2 tbsp brown sugar
  • 1½ tbsp light soy sauce
  • 1 tsp dark soy sauce
  • ½ cup vinegar
  • ½ tsp sesame oil
  • ½ red finger chilli in diagonal slices
  • 2 shallots or half a red onion, chopped
  • 1 clove garlic, crushed
  • 1 tbsp shredded fresh ginger
  • Ingredients:
  • Chinese dip (soy and vinegar)
  • 2 tbsp brown sugar
  • 1½ tbsp light soy sauce
  • 1 tsp dark soy sauce
  • ½ cup vinegar
  • ½ tsp sesame oil
  • ½ red finger chilli in diagonal slices
  • 2 shallots or half a red onion, chopped
  • 1 clove garlic, crushed
  • 1 tbsp shredded fresh ginger
  • Vietnamese Dip
  • 4 cloves garlic, minced finely
  • 3 tbsp lime juice
  • 2 tbsp sugar
  • ½ cup water
  • 2 ½ tbsp fish sauce
Instructions
  1. Pour water in a cooking pot then let boil. Put in dried bay leaves, whole peppercorn, star anise, leeks, sili green and 4 teaspoons of salt.
  2. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). Remove the tender leg from the cooking pot and set aside until the temperature goes down.
  3. Heat a clean large cooking pot (preferably with cover) and pour in cooking oil. When the oil becomes hot, deep fry the rubbed pork leg.
  4. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.

 

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Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More

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2 thoughts on “Crispy Pata with Chinese, Thai and Vietnamese Dips Recipe

    • Hi Dennis,

      First of, apologies for not taking credits for your recipe photo. I now added the photo credit, it’s linked to your recipe page. Also, please let me know if you want it remove from my blog.

      Many Thanks.