HOW TO DEBONE A PORK LEG (PATA)

With the delicious recipe - BONELESS CRISPY PATA I posted earlier, many were asking how to debone the pata or pork leg.

Here are some videos on HOW TO DEBONE A PORK LEG (PATA):

First video:


Source: http://www.youtube.com/watch?v=N40NkBoHGSk

and another...


Source: http://www.youtube.com/watch?v=JJPFoe0KTzs

and one more...


Source: http://www.youtube.com/watch?v=-RUygXYZ9dc&NR=1

A RECIPE: BONELESS CRISPY PATA

An online friend from the Online Club I'm in asked me how to debone a pata (pork leg) because she wanted to cook Boneless Crispy Pata for her husband, being his favorite dish.

Since I don't know it myself, I decided to research on how a pork leg or pata is deboned and at the same time took the liberty of looking for the recipe of Boneless Crispy Pata.

I'm posting here in my blog both the recipe of Boneless Crispy Pata and videos I found on how to debone a Pork Leg or pata.

First, let me share with you the recipe.

Boneless Crispy Pata

Serves 4 Prep Time 5 minutes Cooking Time 35 minutes, plus 90 minutes boiling time

1 kilogram pork leg
2 tablespoons whole black peppercorns
2 tablespoons rock salt
3 pieces laurel leaves
4 cups vegetable oil for deep-frying

1 Debone and cook the pork leg or pata in boiling water with salt and whole black peppercorn for 1 1/2 hours. Cool.
2 Place pata in a deep pan filled with cooking oil; simmer for 20 minutes on very low heat.
3 Set aside to cool.
4 Place again in cooking oil and simmer for another 10 minutes on very low heat. Then deep-fry for 5 minutes on high heat, or until golden brown and crispy.
5 Slice into thin rounds and serve with soy vinaigrette (see next page) on the side.

Tip: This frying technique–simmer-cool-simmer and deep-fry–is the secret to achieving that extra crispy skin.

Source:http://www.yummy.ph/recipe/Boneless-Crispy-Pata

A Very Easy Fish Recipe You'll Surely Love

Here's a very easy fish recipe I know you'll surely love! It's also healthy! This is similar to the ones we often see served in Chinese restaurants.

I was again in one of my frequent gatherings with my BLD community. The hostess, Tita Malou Leh, prepared a fish dish as her contribution to our potluck dinner.

She was not only gracious to share that delectable fish dish but also shared her recipe.

Here it is:

FISH FILLET IN SOY SAUCE

Ingredients:
2 pcs. fillet of any white meat fish( I recommend the Cream Dory or Lapu-Lapu)
2 tbsp. ginger, minced, divided
water for boiling, enough to cover the fish
salt and pepper to taste
2 tbsp. spring onions,sliced
1/4 cup soy sauce or toyo
1 tbsp. cooking oil or olive oil

Procedure:
1. Boil the fish with some ginger, salt and pepper to taste. Cook just until done.
2. Strain the fish. Set aside in a serving platter.
3. Pour the soy sauce over the fish.
4. Garnish the fish with the remaining ginger and the spring onions.
5. Boil the oil. Pour it over the fish.
6. Serve.

Note:
You may add or reduce the ginger, spring onions and soy sauce according to your taste.

AN EASY CHICKEN RECIPE

Here is an easy chicken recipe that you can turbo broil or bake in your oven.

WHITE BARBECUE CHICKEN

Ingredients:
¾ cup mayonnaise
2 tbsp. Worcestershire sauce
½ tbsp. cane vinegar
1 tsp. salt
1 ½ tsp. ground black pepper
1 pc. Chicken cut into desired pieces

Procedure:
1. Prepare the marinade by combining all ingredients together except the chicken.
2. Dry the chicken well and marinate it with the mixture above for at least 10 minutes.
3. Bake chicken at 350 degrees F or turbo broil at 300 degrees F for 20 minutes or until fully cooked.

Source:Yummy, June 2007 Issue