Many new restaurants came flying right off the bat in this modern times. Most of them serve grilled dishes and are slowly coming into town, so here the "Third Degree Charred Cebu" located at Mandaue City, Cebu Philippines pops up with a promising menu that will set your craving on to whole new other level.
The restaurant brings fusion cuisine to the table, crafted as an original masterpiece by Mr. Richard himself, The father of business manager Rina Lim. Operations of this restaurant begun last December 2016, and furthermore continues to improve and offers new dish with a unique taste and a little bit of twist up until now.

But in this blog I will focus more on One main dish which is the Crispy Pata.

Crispy pata or deep fried crispy pork knuckles

Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants offers boneless pata as a specialty or a hidden menu. The dish is quite similar to the German dish which is the Schweinshaxe.

It has been part of the Filipino tradition that has been passed from generation to generation. Reunions, birthdays, any events and for so many other celebrations,It is definitely a must try!. I guarantee it 100% you'll fell in love by its unique taste. But did you know who is the person behind this amazing food?

This sinfully-made crispy pata skin pulled me in complete reverie, and I was quick to give in to the temptation to limit myself to just a few servings. Even without the sauce, the meat itself is tender to satiate my mouth. A single order can already appease a whole family or big group, and so I’d recommend this as well.

It's Origin

In the 1950’s, Barrio Fiesta was an eatery located at the Ongpauco ancestral home in Caloocan. Sixta “Mama Chit” Evangelista Ongpauco’s the woman behind this eatery.

A few years later, Mama Chit’s son, Rodolfo Ongpauco, added something to the menu that totally revolutionized the Filipino palate — the crispy pata. Rod bought unused pork legs from lechon houses then, that he deep fried and had an amazing result. And as they say, the rest is history.

Have you tried this dish yet?

If not, then I definitely recommend you on eating it right now! or , you can try making it. All the ingredients you need and the tools in making it are just a one purchase away from malls and markets. This is my way of cooking it.

How It's Made

INGREDIENTS :

• 1 pork, cleaned and stray hairs removed

• 1 250-ml bottle clear soda

• 3 bay leaf

• 5 cloves garlic, smashed

• 1 tablespoon sea salt, for seasoning

• 1 teaspoon peppercorns

• Garlic powder, to season

• vegetable oil, for shallow-frying

• 1/4 cup vinegar

• 1 tablespoon soy sauce, or to taste

• 1 teaspoon sugar

• 1/2 teaspoon black pepper

• 1 tablespoon red onion, chopped

• 1 red chili pepper (siling labuyo), chopped

COOKING PROCEDURE

• Step 1:
  Make 3 deep slits on pork.
• Step 2
  Place pork in a deep casserole, together with soda, bay leaves, garlic, 1 tablespoon salt, and black peppercorns.
• Step 3
  Fill with water to cover pork. Bring to a boil then reduce to a simmer. Cook for 1 hour or until pork is fork tender.
• Step 4
  Remove pork from casserole and discard water.
  *Step 5
  Let pork cool on a wire rack.
• Step 6
  Dry pork thoroughly with paper towels.
• Step7
  Season generously with salt and garlic powder.

Wrap tightly in plastic wrap and freeze overnight.
When ready to cook, heat oil in a deep, heavy-bottomed pot until oil registers 350°F on a thermometer.

• Step 8
  Carefully place frozen pork in pot. Cover pot with a lid or splatter guard (the oil will bubble and splatter). Fry 1 side for 10 minutes or until golden and crisp.

Meanwhile you have to make the dipping sauce: Combine all ingredients in a bowl. Stir until sugar dissolves. Taste to adjust seasoning.

Carefully turn pork to cook the other side. Cover pot and fry for another 10 minutes or until golden and crisp.

• Step 9
  Drain crispy pata on paper towels to remove excess oil. Transfer to a platter and serve whole or remove crispy pata from the bone and slice into 2-inch pieces. Serve immediately with dipping sauce on the side.

Make sure to dry the pork thoroughly after boiling-this is the secret to achieving that crisp skin!

Now you're good to go or should I say you are good to EAT! I hope it will satisfy your cravings!
You can share your thoughts and comments right below about this yummy food :)

Again I am Hive account@thonnavares, Ciao!