Tag: CRISPY PATA

PORK MEAT

🇵🇭CRISPY KNUCKLE OF PORK IN SALADMASTER OIL CORE SKILLET WITHOUT USING ANY FAT OR OIL

Dolly

👩‍🍳I had something very sinful today, Crispy “Pata” in Tagalog, a knuckle of pork while cooking in a Saladmaster oil core skillet, I decided to make hoisin-peanut butter sauce for dipping for the crispy knuckle of pork. But first I remove the fat from the meat with Saladmaster. This helps a lot by removing fat which is not good for our bodies. Happy healthy cooking with Saladmaster oil core skillet. Very helpful and saves a lot of energy and money too. Served with my Bibigo kimchi, sweet chili sauce, and garlic. Hubby ate with white rice, and I ate just with the sauce and Bibigo kimchi.


Crispy knuckle of pork defat and cooked in Saladmaster Cookware without fat or any oil

YOU NEED…..

1 piece of Knuckle pork

HOISIN-PEANUT SAUCE:

For peanut Butter, I used the organic one

Any brand of Hoisin sauce

Some garlic

Peanut oil

Note: This is my version, I have various versions of this depending on my taste. Sometimes I like it spicy, salty, and a bit sweet and sour. Will show you soon the rest of my versions.

HOW TO…….

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PORK MEAT

🇵🇭CRISPY PATA/ CRISPY KNUCKLE of PORK and RED-PURPLE CABBAGE-APPLE SALAD

Dolly

👩‍🍳Red-PurpleCabbage and Apple Salad, and Roast or Crispy Knuckle of Pork in Tagalog Crispy Pata is a Filipino dish consisting of deep-fried pork knuckles, served with a soy vinegar dip is today’s dunch at home for us hubby and me. It can be served as a party dish or as an everyday dish. Many restaurants serve boneless Pata as a speciality. The red cabbage is an ideal side dish for this too. As to accompaniment to crispy Pata or crispy knuckle of pork. Your loved ones cannot get enough of this delicious fusion. Try the great recipe.

Red-purple cabbage and apple salad with crispy pata (knuckle of pork)

YOU NEED…….

FOR CRISPY PATA:

1 Knuckle of Pork

2 Bay Leaf

Pepper Corns

some Water for boiling

Any Vegetable Oil for deep frying

Salt

FOR SALAD:

1/4 head Red-purple Cabbage

3pieces small Apples

100ml Red Wine

1tbsp Olive Oil

1tbsp Sugar

half Lemon for juice

Salt and Pepper

HOW TO…….

PORK MEAT, PURE VEGGIES

EGGPLANT SALAD and CRISPY PATA

Dolly

My hubby had something very sinful today- Crispy pata while in oven, I decided to make ensaladang talong as combination for his oven-crispy-pata :pump-:)

YOU NEED…….

* 4 pcs. medium sized eggplant boiled and cut into chunks
* 3 pcs. tomatoes cut into cubes
* 1 white onion thinly sliced
* 1/2 head garlic finely chopped
* 2 tbsps. toyomansi
* 1 tsp. drops of Tabasco (optional)
* 1 finger chilli not hot, cut into rings
* 2 tbsps. olive oil
* salt and pepper to taste

HOW TO…….

Mix all ingredients together and that’s it…ENJOY!

ABOUT, PORK MEAT

KNUCKLE OF PORK AND SAUERKRAUT (PICKLED CABBAGE)

Dolly

This sounds a little bit lots of work and seems you need four hands to work on it…lol… but I tell you I did it alone but if you want you can buy also the cooked ones but not as good as my home cooking…lol.. and my recipe!

For bread dumpling recipe just check it out from my previous entry about it!

YOU NEED…….

* 1 Stilt (Knuckle of Pork)
* 2pcs. Onions
* 1 whole Garlic
* 1 pc. Carrots
* 1 tbsp. Caraway Seeds, powder or whole
* some Cumin
* Broth from Stilt
* Salt and Pepper
* 3 pcs. Bay leaves
* some Peppercorns
* some Juniper berries

HOW TO…….

1.) In a high pot pour some water just to cover the stilt and add crushed juniper berries, 5 Laurel leaves, peppercorns, 1 split onion with shell, 1 halved bulb garlic, and the stilt and cook approximately 1.5 hours. Broth in another pot sieve to empty and set aside.

2.) Quartered 2 onions. Cut carrot into lengthwise slices. Place onion and carrot in a casserole. Peel Garlic, toes and some oil puree with hand blender. Rub cumin, salt and pepper all over. Pour on some broth. Roast in the preheated oven at 180C approx. 1.5 hours, again and again pour over the broth.

3.) When done debone stilt, saute onion and sauerkraut add the rest of herbs and spices add the deboned stilt. Pour in the broth into the pot boil and season to taste. You can mix cornstarch to the broth to make it thicker the sauce or bind. I served it with bread dumplings and the sauce. Guten Appetit! 🙂

ABOUT

MY TURBO BROILER

Dolly

TURBO-BROILER is a uniquely Filipino appliance!
TURBO is very popular because not everyone has an oven in the Philippines. Mine I bought it from Switzerland. My hubby and I, we use it for chicken and crispy pata. . . using basic marinade of calamansi, toyo, asin and paminta, or toyo, lemon, garlic, sugar, asin and paminta…
And later I tried fish, baking, and other dishes as well. I would say great idea and it helps a lot in the kitchen.

As you could see here, I cooked chicken legs in my Turbo broiler. A small Japan-made kitchen-top convection oven that was very popular in the Philippines in the late ’70s and early ’80s. Turbo chicken is definitely one of comfort foods tha my tow kids love. If you’ve never tried it, well it’s about time you have!
Cook Tender, Juicy and Crispy Chicken Using a Turbo Broiler. I sometimes use it also for baking some simple stuff like brownies, chocolate chunk cookies, banana cake and cones was great too.