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COMPLETE RECIPES
Ninong Ry's Crispy Pata
Ingredients:
Black peppercorns - 2 tbsp
Star anis - 2 tbsp
Dry bayleaves - 4 leaves
Water - 3 liters
1 whole bone in front pork leg/pata
Water- 3 liters
Salt- 2-3 tbsp
Procedure:
1. Toast your spices in a dry pressure cooker or stockpot
2. Add water and salt. Bring top a boil
3. Clean your pork leg. Cover completely with cheesecloth and secure the package with butcher's twine.
4. Place the secured pork leg in the boiling water and cook for 20-30 mins if using a pressure cooker/1-1.5 hours on simmer if using a stockpot or until the pork leg is tender but not falling apart.
5. Retrieve the pork leg from the the pot, run over cold water or let sit for 15 minutes until it is cool enough to handle.
6. Uncover the pork leg and carefully place it in a turbo broiler or in an oven preheated at 200c and cook the pork leg for anywhere between 40 mins to 1 hour and 20 minutes. The skin should be dry enough that it resembles hard plastic. Somewhat hard but still a bit malleable but not crispy. Please remember that every pork and every oven/turbo is diferent so you may need to adjust your time and temperature to achieve the result that we want.
7. Heat up your choice of cooking oil to 220c - 235c.
8. Pleace your pork leg in a perforated heat proof pan with another heat proof vessel below it. Slowly pour the hot oil over the pork leg until it is blistered enough to your liking. Do this with the bottome side as well.
Unfermented "Kimchi"
Ingredients
Salt - 2 tbsp
Napa cabbage/Pechay baguio - 500g
Peeled garlic - 7 cloves
Grated ginger - 2 tbsp
Korean Chili flakes - 3 tbsp or as needed
Patis/Fish sauce - 2 tbsp or as needed
Brown Sugar - 3 tbsp or as needed
Vinegar to taste
Procedure
1. Wash and drain al your vegetables.
2. Cut cabbage into 1-1.5 inches and toss with salt.
3. Grate or finely mince the garlic.
4. Grate or finely mince the ginger.
5. Mix garlic, ginger, chili flakes, patis, brown sugar, and vinegar.
6. Rinse your cabbage and squeeze most of the excess moisture.
7. Combine the mixture and the cabbage together. Adjust seasoning if needed.
Pinoy Atsara
Ingredients
Unripe papaya - 1kg
Bell pepper - 2 small
Salt - 2 tbsp
White sugar - 2 cups
Vinegar - 2 cups
Salt - 2 tsp
Black peppercorns - 1 tsp
Dry bayleaves - 1 tbsp
Procedure
1. Wash and dry all your vegetables.
2. Peel and grate your papaya using a box grater.
3. Cut your bellpeppers into thin strips.
4. Combine grated papaya, bell pepper strips, and salt in a bowl. Mix them together and set aside.
5. Prepare your pickle solution by mixing white sugar, vinegar, salt, black peppercorns, and dry bayleaves.
6. On medium heat, stir until all the sugar is dissolved. No need to boil.
7. Rinse your salted papaya and bell peppermixture to get rid of the salt. Squeeze out most of the excess moisture.
8. While still hot, combine the pickling solution and the papaya mixture together. Adjust seasoning if needed.
BONUS:
Crispy Pata Dipping Sauce
Ingredients:
Vinegar as needed
Soy sauce as needed
Red onion as needed
Garlic as needed
Calamansi juice as needed
Ground black pepper as needed
Brown sugar as needed
Procedure:
1. Combine all ingredients together.
2. Asjust ingredients as needed.