Focused recipe
Crispy Pata Dinakdakan
Chopped crispy pork hock tossed in onion and pepper with a creamy tangy glaze
Filipino Ilocano Updated 12/13/2022
Ingredients
Measured from the catalog payload.
- 3 ounces pork liver
- 2 onion sliced
- 1/2 cup green onion chopped
- 3 thai chili pepper chopped
- 1 1/2 teaspoons salt
- 4 lbs pork hock
- 2 teaspoons peppercorn
- 3 bay leaf
- 6 cups water
- 3/4 cup ladys choice mayonnaise
- 2 tablespoons knorr liquid seasoning
- 3 tablespoons white vinegar
- 1/4 teaspoon ground black pepper
Instructions
7 cooking steps
- Tenderize the pork hock by combining all the pork hock boiling ingredients in a cooking pot. Cover and boil between low to medium heat setting for 80 minutes. Drain the liquid and let the pork cool down to room temperature. Debone the pork hock using a sharp knife. Set aside (note: You may discard the bones.).
- Rub 2 teaspoons of salt all over the skin of the pork.
- Prepare the dressing by combining all the dressing ingredients in a bowl. Stir until smooth.
- Rub 1 teaspoon salt all over the liver. Heat the cooking oil in a pan. Fry both sides of the liver until it browns. Remove from the pan and slice into serving pieces. Set aside.
- Heat oil in a deep cooking pot. Fry the pata until golden brown and crispy. Remove from the pot and let it cool down.
- Chop the crispy pata into bite-size pieces. Put it in a large mixing bowl, add the fried liver, and add the dressing, onion, green onion, and chili peppers. Toss until well blended.
- Transfer to a serving plate. Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Appetizer, Main Course, Pork dinakdakan, filipino sisig, pork sisig Public recipe Revision 1