Monday, December 27, 2010

Crispy Patatim

Here's a twist to your all time favorite Patatim...

1 piece pork leg ( use front part)
3 L of water
1/2 Tbsp Peppercorns
200 gms Pechay Baguio
2 cloves Garlic
1 medium Onion
3 Tbsp Soy sauce
2 Tbsp Ginger
2 Tbsp Sugar
Cooking oil

  1. Boil pork leg in water with pork cubes and 10 peppercorns for 3 hours or until tender
  2. Let cool overnight
  3. Wash vegetables and cut to about 3 inches lengths
  4. Deep fry pork leg until golden brown
  5. Saute garlic, ginger and onion
  6. Add remaining stock ( remember to remove the peppercorns)
  7. Add soy sauce
  8. Add salt & sugar to taste
  9. Add the pork leg and let simmer for 30 minutes
  10. Add vegetables.

Tip: Pork leg cracks best when cold and oil is boiling hot.

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