Chelsea’s Homecook #CrispyPata (part 2)

I’m back!! Miss me? 😅😂
Okay! After a long 24hours wait, we’re gonna start the part 2 of this homecook series of mine😅; where we cook #CrispyPata at home.

Firstly, we start off by preparing the precooked and air dried pata (pork leg) from yesterday’s series and some cooking oil for deep frying.

Heat a pan, add sufficient cooking oil into it. Oh yeah before I forgot, rub a generous amount of coarse salt onto the pata’s skin before deep frying. This is what makes the skin crunchy, savoury and gives that crackling-like appearance... in other words the “ideal” crispy pata look and taste.

While that’s frying, let’s make the #CrispyPata dipping sauce shall we? Basically, these are the ingredients you’ll need:-

Just follow these simple steps below aite 👍🏽😉 (it’s much more easier that way)






Voila! That’s it for the sauce. Place it in a saucer/ dipping bowl. (Pfft 🙄 I don’t have to tell you that right? Silly me 😅)

The end results....Basically we’re DONE!!! Yippie 🤸🏽‍♀️🤸🏽‍♀️🤸🏽‍♀️ Now I can start eating! 🍴🤤

Woooowww! Look at the inside 🤩

That’s what I call S-A-T-I-S-F-A-C-T-I-O-N!!! *crunch

Look at how tender the meat is....

I usually eat #CrispyPata with plain white rice...all Asians pair their food with 🍚 🤣 it wouldn’t be complete without it
Happy Cooking everyone!