{"id":105,"date":"2011-03-11T05:46:15","date_gmt":"2011-03-11T05:46:15","guid":{"rendered":"http:\/\/calamariqueen.wordpress.com\/?p=105"},"modified":"2011-03-11T05:46:15","modified_gmt":"2011-03-11T05:46:15","slug":"omg-crispy-pata","status":"publish","type":"post","link":"https:\/\/www.calamariqueen.com\/?p=105","title":{"rendered":"OMG Crispy Pata!"},"content":{"rendered":"

Imagine how happy and surprised I was when last week I did our weekly grocery and I saw the pork hocks\/legs, totally surprised because I shopped in an \u00a0American market and rarely \u00a0you will see this kind of meat cut! \u00a0Usually I prepare Crispy Pata when I go once a month to the Filipino store\/market in Tukwila(Seafood city) where I get other Filipino products (magnolia quickmelt cheese,nagaraya,chippy,ug uban pa) and produce ( like ampalaya,japanese eggplant). Once in a while I do crave Filipino comfort food and once I do, nothing can stop me! \u00a0So this morning I was not sure what to do with the “pata”, maybe patatim or crispy pata! We had humba ( braised pork in pineapple juice) \u00a0last week so I wasn’t really up for that savory sauce this week! \u00a0Bring on the Crispy Skin!!<\/p>\n

Ingredients:
\nPork Pata (hocks)
\nCanola or vegetable oil for deep frying
\nOnions,black peppercorn,bay leaves,salt<\/p>\n

Procedure:<\/p>\n