Crispy Pata

Recipe created By Chef Andrei Balingit

This Filipino dish was presented at SAHOG @ Home

An Instagram Live series featuring our most loved Australian Filipino Chefs, Cooks and Food Lovers

Photography: Courtesy of Andrei Balingit

Photography: Courtesy of Andrei Balingit

INGREDIENTS

Curing salt

  • 1kg rock salt

  • 150g sugar

  • 10g star anise

  • 10g coriander seeds

  • 5g fennel seeds

  • 6g whole black peppercorns

  • 1 ea lemon zest

  • 1 ea lime zest

  • 1 ea orange zest

  • Toast the spices

METHOD

In a separate the container, combine all ingredients

Rub the pork hock with some curing salt and put in the fridge for 4-24 hours

Braising Liquid

  • Water

  • 6 ea Bay leaves

  • 1 ea Bulb garlic

  • Peppercorns

  • 1/4 cup salt

METHOD

Braise pork hock until it does not have a give

Strain pork hock and put it in fridge to dry

Fry in 170 deg oil until crispy

Filipino Food Movement AU