AuthorBiteSized
DifficultyIntermediate

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Yields4 Servings
Total Time1 hr 30 mins
Pork Broth






Pata



Sauce










Pork Broth
1

In a large pot, boil pata for 10 – 15 minutes, remove scum. Drain and wash pata well.

2

Place pata back into the pot with enough water to completely submerge it. Add peppercorns, garlic, onion, and bay leaves. Boil for 30 minutes – 1 hour. Drain pata and save broth.

Pata
3

Pat dry pata, then air dry pata uncovered in the refrigerator until dry to the touch.

4

Rub pata all over with salt and vinegar.

5

In a large pot over medium-high heat, deep fry until crisp and golden.

Sauce
6

In a pan over medium heat, saute garlic, onions, and bay leaves for a few minutes until soft. Add brown sugar and continue cooking until caramelized. Toss in black beans.

7

Add vinegar and do not stir until the acidic smell has disappeared.

8

Pour in half of the soy sauce and stir. Bring to a boil and reduce.

9

Pour in pork broth and remaining soy sauce. Add banana blossoms.

10

Add cornstarch slurry. Stir and reduce to a thick sauce. Season with black pepper as desired.

11

Pour sauce over crispy pata and serve.

Ingredients

Pork Broth






Pata



Sauce










Directions

Pork Broth
1

In a large pot, boil pata for 10 – 15 minutes, remove scum. Drain and wash pata well.

2

Place pata back into the pot with enough water to completely submerge it. Add peppercorns, garlic, onion, and bay leaves. Boil for 30 minutes – 1 hour. Drain pata and save broth.

Pata
3

Pat dry pata, then air dry pata uncovered in the refrigerator until dry to the touch.

4

Rub pata all over with salt and vinegar.

5

In a large pot over medium-high heat, deep fry until crisp and golden.

Sauce
6

In a pan over medium heat, saute garlic, onions, and bay leaves for a few minutes until soft. Add brown sugar and continue cooking until caramelized. Toss in black beans.

7

Add vinegar and do not stir until the acidic smell has disappeared.

8

Pour in half of the soy sauce and stir. Bring to a boil and reduce.

9

Pour in pork broth and remaining soy sauce. Add banana blossoms.

10

Add cornstarch slurry. Stir and reduce to a thick sauce. Season with black pepper as desired.

11

Pour sauce over crispy pata and serve.

Crispy Pata Paksiw