Boneless Crispy Pata
By Maggi Magic Sarap
INGREDIENTS:
2 pcs pork leg, front part deboned
4 - 8g sachets MAGGI MAGIC SARAP
8 stalks white part of leeks, sliced
4 cloves garlic, crushed
2 cups water
2 liters vegetable oil, for deep frying
Dipping Sauce:
1/4 cup vinegar
1/4 cup sukang Iloko
4 cloves garlic, minced
2 pcs bird’s eye chili, minced
1 Tbsp sugar
1 tsp MAGGI MAGIC SARAP
Servings: 7-9
INSTRUCTIONS:
1. Season the pork legs with 2 sachets 8g MAGGI MAGIC SARAP. Lay skin side down.
2. Scatter the leeks and garlic on top of the pork legs. Roll tightly, then secure with kitchen twine.
3. Place the rolled pork legs in a pot just large enough to fit the 2pork legs. Cover with water. Bring to a boil, skim the scum and season with 2 sachets 8g MAGGI MAGIC SARAP and simmer until tender.
4. Drain, cool to room temperature and remove twine.
5. Heat oil in a large work and deep-fry the pork legs until crispy and golden brown. Place in a rack or paper towels to remove excess oil. Rest for 10minutes.
6. To prepare the sauce. Combine vinegar, sukang Iloko, garlic, chili, sugar and MAGGI MAGIC SARAP.
7. Slice pork leg into serving pieces and serve with dipping sauce.
No Comment to " Boneless Crispy Pata "