I just had a crazy idea... I don't know if anyone here has ever had or made crispy pata. It is a Filipino dish made from a whole pork leg simmered until tender, and then deep fried. One of the great foods of the world! I was just struck by the idea of deep frying a smoked pork butt in a similar fashion. Is that too crazy? One of the concerns is that the pork leg in traditional crispy pata still has the skin on, which would affect the frying, and the ability of the meat to hold together in the fryer. And if I just tried this with a skin-on pork leg, I wouldn't be able to get much smoke and flavor through the skin. I don't have much experience with deep frying, so I don't know what some of the considerations might be, but I though I would put it out there, in case somebody had any thoughts or ideas.
By the way, here is crispy pata:http://www.angsarap.net/2013/02/05/crispy-pata/
By the way, here is crispy pata:http://www.angsarap.net/2013/02/05/crispy-pata/
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