Inspired from growing up in a small farm in the Philippines, Crispy pata is one of our guests favorite dishes to eat when family gets together. He shares they usually have it around when having a party and the chefs usually cook this when there are done cooking the party meal to have it as their pupus and while consuming their beverages.
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Crispy Pata by Joey Macadangdang
Joey Macadangdang, born in the Philippines, grew up working on his family’s farm piggery, poultry, and rice business. At a very young age, not only did he learn to harvest, he learned how to cook rice, which sparked his passion for food. In 1983, he immigrated to Hawaii along with his parents and four brothers. In 1994, he joined Roy’s Restaurant starting out as a Line Cook and moving up to become a Sous Chef. Thereafter he was named Executive Chef in 2001, helping to open Roy’s Kihei and additional Roy’s Restaurant locations on Maui. Macadangdang took a leap of faith in 2015 to make his dream of becoming a restaurant owner a reality. Joey’s Kitchen opened up in Whaler’s Village Shopping Center that year. Macadangdang prides himself on using locally grown, raised, and caught products to create a farm-to-table service. He makes his popular Crispy Pata.
Ingredients
- 1 Whole Pork leg 3-4 pound size
- 2 gallon cold water
- 1/2 cup minced garlic
- 2 stalks Lemongrass cut into 2”inches size pieces
- 1/4 cup Kosher Salt
- 1/2 cup fish sauce
- 2 oz. baking powder
- 1 cup Sugar Cane Vinegar
- 1/2 cup sugar
- 2 table spoon Whole peppercorn
- 5 each bay leaf
- 1 parchment paper 9 inches x 12 inches size
Instructions
- To clean pig feet, soak in cold running water scrubbed feet with green scrubby all of it side and toes and rinse with clean water.
- Pour water in a large cooking pot and bring to a boil add garlic, lemongrass, kosher salt fish sauce, Sugar, baking powder, cane vinegar, peppercorn and bay leaf. Slowly drop pig feet in the boiling water and let simmer on a low heat for 4 to 5 hours cover with parchment paper on top of the water.
- Preheat oven to 200 degrees F. then removed pig feet out of the boiling water and transfer into a flat sheet tray with wire mess to sit on. Place inside the oven to dry for 30 minutes with having to play temperature at 200 degrees F. for the first 15 minutes and turn off to pilot for the last 15 minutes.
- Preheated fryer to 350 degrees F. and slowly drop pig feet in the hot oil and step back as it will splash hot oil towards you let this process for 2-3 minutes before start turning and hot oil is no longer popping. This process will cook for 8-10 minutes and the keep pig feet turning 4 times on each side allowing the skin to get crunchy.
How To Serve:
- Serves 4.
Notes
As pig feet is simmering from time to time check on water level to make sure water is covering the pig feet. If water level evaporated add more water and keep simmering. Until the process is done and meat is tender.
Nutrition
Calories: 172kcalCarbohydrates: 41gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.2mgSodium: 10953mgPotassium: 280mgFiber: 2gSugar: 26gVitamin A: 41IUVitamin B1: 0.1mgVitamin B5: 0.2mgVitamin C: 6mgCalcium: 969mgIron: 3mg
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