AMERICAN CHEF Tries to Cook FILIPINO FOOD | Traditional Crispy Pata | The Traveling Chefs

pork hocks

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a budget-friendly alternative.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and health benefits, while canola oil is cost-effective.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is healthier, while white vinegar is often cheaper.

Start with the marinade: combine 2 cups of soy sauce, 1 cup of fish sauce, and 3 teaspoons of baking soda in a large mixing bowl.

Add bay leaves, black peppercorns, garlic, and onions to the marinade.

Mix well and add pork pieces to the marinade, ensuring they are submerged. Let it marinate for about 2 hours.

Prepare the braising liquid by dissolving pork bouillon cubes in hot water with a couple of splashes of vinegar.

Add ginger, crushed garlic cloves, bay leaves, quartered onions, lemon, and calamansi leaves to the braising liquid and let it simmer.

After marinating, drain excess marinade from the pork and transfer the pork to the pot with the braising liquid.

Cook the pork in the braising liquid for about 4 hours, checking periodically.

Once cooked, remove the pork and let it cool, then place it in the freezer overnight to dry out.

Heat oil for deep frying and fry the pork pieces until crispy, about 10-15 minutes, then remove and let drain.

Increase the oil temperature and fry the pork again for extra crispiness.

Prepare a dipping sauce with vinegar, soy sauce, water, brown sugar, garlic, and red onion.

Cooking Techniques

Equipment Needed

Spice Level: