Crispy Pata / Crispy pork knuckle

AuthorMaxime
Rating

Yields1 Serving

 1 Pork knuckle
 3 Bay leaves
 Peppercorn
 Salt
 1 Onion
 1 Whole garlic head
 Water
 Cooking oil

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1

Two possibilities for cooking the shank: in a casserole dish or under pressure (Cookéo for example).

Arrange the knuckle in the cooking container of your choice.

2

Add the salt, peppercorns, bay leaves, coarsely chopped onion, the head of garlic just cut lengthwise and water.

3

Cook 45 to 60 minutes in the casserole dish or 20 minutes under pressure. Check that the meat is tender but still holding to the bone.

4

Set the shank aside and heat the cooking oil.

5

When the oil is hot, fry the knuckle until it becomes crisp on all sides.

6

Take out the knuckle from the oil and remove the excess oil with absorbent paper.

7

Cut into slices and serve with a sauce consisting of soy sauce and white vinegar (easily found in Asian grocery stores) in equal parts.

Category

Ingredients

 1 Pork knuckle
 3 Bay leaves
 Peppercorn
 Salt
 1 Onion
 1 Whole garlic head
 Water
 Cooking oil

Directions

1

Two possibilities for cooking the shank: in a casserole dish or under pressure (Cookéo for example).

Arrange the knuckle in the cooking container of your choice.

2

Add the salt, peppercorns, bay leaves, coarsely chopped onion, the head of garlic just cut lengthwise and water.

3

Cook 45 to 60 minutes in the casserole dish or 20 minutes under pressure. Check that the meat is tender but still holding to the bone.

4

Set the shank aside and heat the cooking oil.

5

When the oil is hot, fry the knuckle until it becomes crisp on all sides.

6

Take out the knuckle from the oil and remove the excess oil with absorbent paper.

7

Cut into slices and serve with a sauce consisting of soy sauce and white vinegar (easily found in Asian grocery stores) in equal parts.

Crispy Pata / Crispy pork knuckle

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