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Crispy Pata (Deep-Fried Leg of Pork)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.3959
Energy (kCal)200.315
Carbohydrates (g)32.22
Total fats (g)0.7574
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean pata and slit skin (3-4 slits on both sides) without cutting bone. | 2. Place in a deep pan with a tight cover. | 3. Add water, 7 Up and salt. Bring to a boil after 15 minutes, add baking soda. Baking soda will hasten the softening of the pata’s skin. Continue cooking for another hour or until tender. If water dries up and pata is not yet done, add another cup of water. Drain when done. | 4. Hang for 1 day or place in refrigerator overnight to make skin dry. Before frying, brush with patis (fish sauce) and sprinkle with flour generously. | 5. Deep fry until crispy and golden brown. Put off heat and pour 1/4 cup water. This will make the skin more crispy. | 6. ENJOY! | 7. *Prep and cooking time doesnt include drying the leg all day or overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork leg 3 -5 lb 0.0 0.0 0.0 0.0
    sprite 1 bottle - - - -
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    salt 1 tablespoon - - - -
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    msg 1 teaspoon - - - -
    oil - - - -
    water 2 -3 cups 0.0 0.0 0.0 0.0
    vinegar 3/4 cup 37.6425 1.6669999999999998 0.0 0.0
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    garlic clove 2 crushed chopped - - - -
    red chili pepper 1 chopped - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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