Wednesday, March 7, 2012

Crispy Pata

1-½ kls. pork pata
1 stalk celery, sliced
1 onion (medium), sliced
¼ tsp. peppercorn
2 tbsps. rock salt
oil for deep-frying
2 tbsps. pre-fried garlic

For the sauce:
½ cup vinegar
1 tbsp. soy sauce
1 tbsp. garlic, crushed
2 tsps. patis
2 pcs. chili pepper, chopped


In a saucepan, put the pata with enough carrots, celery, onion, and peppercorn.

Boil until tender.

Drain the meat well, then hang to dry.

Rub salt on the surface.

Deep fry in hot oil until crispy and brown.

Top with pre-fried garlic.

Serve with the sauce.

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