Air-Fryer Crispy Pata: The Perfect Crunchy Treat

Crispy pata is a popular Filipino dish that is often served during yearly gatherings and special occasions. It is known for its irresistible crunch and juicy flavour. Traditionally, crispy pata is deep-fried, but it can also be made in an air fryer with less oil, resulting in a healthier dish without compromising on the crispiness. This paragraph will discuss the process of making crispy pata in an air fryer, from preparing the pork to air-frying it to perfection.

How to Make Crispy Pata in an Air Fryer

Boil the pork leg in water for 2 hours with peppercorns and bay leaf

To make Crispy Pata in an air fryer, you'll need to start by boiling the pork leg. Place the pork leg in a pot and cover it with water. Add in peppercorns and a bay leaf for flavour. Bring the water to a boil, then reduce the heat to low and continue boiling for about 2 hours, or until the pork is tender. This step is crucial, as it ensures that the pork is fully cooked and tender before it's air-fried. This will give you that signature crispy texture on the outside while keeping the meat juicy and tender on the inside.

While the pork is boiling, you can prepare the rest of your ingredients and get your air fryer ready. This recipe calls for a few simple spices and seasonings, including peppercorns, bay leaves, garlic, and salt. You can also prepare a dipping sauce to serve with the Crispy Pata. A spicy vinegar or soy sauce-based dip would be a great option!

Once the pork has finished boiling, remove it from the pot and let it cool down. This step is important for food safety and handling, as it will make it easier to handle the pork and apply the next steps of the recipe.

After the pork has cooled, you'll want to season it with salt and ground black pepper. This step ensures that the pork leg is evenly and thoroughly seasoned before it's air-dried and air-fried.

The boiling process helps to tenderize the pork and infuse it with flavour from the peppercorns and bay leaf. By boiling the pork for 2 hours, you're giving the meat time to absorb the flavours and become tender, resulting in a juicy and flavourful dish.

Now, you're ready to move on to the next steps of the recipe, which involve air-drying and air-frying the pork leg to achieve that signature crispy texture.

Place on a rack to cool and dry

Once your pork has been boiled and is tender, remove it from the pot and place it on a rack to cool and dry. This is an important step as it ensures the pork is dry before air frying, which is key to achieving a crunchy texture. Place the rack on your kitchen counter and allow the pork to drip and cool. Avoid covering the pork with a lid, as this will cause condensation and prevent the pork from drying effectively. Leave the pork to cool and dry for at least 6 hours. Alternatively, you can place it under the sun or in your air fryer for 3 hours to speed up the dehydration process.

If you're preparing the dish over two days, once the pork has cooled, place it in the fridge overnight to dry. The next day, when you're ready to air fry, remove the pork from the fridge and poke holes all over it with a fork. This will help the meat puff up and become crunchy during frying.

Before air frying, cover or rub all sides of the pork with rock salt. This will enhance the crunchiness of the dish and won't make the dish overly salty, especially if you didn't add salt during the boiling process. Simply tap away any excess salt before serving.

Now your pork is ready to be placed on a rack and air-fried!

Rub with rock salt to make it crunchy

How to Make Crispy Pata in an Air Fryer

After boiling the pork leg in water with peppercorns and a bay leaf for two hours, place it on a rack to cool. Once cool, place it in the fridge overnight to dry. The key to making it crunchy is to ensure it is dry before air frying.

The next day, take the pork out of the fridge and poke all over with a fork. Preheat the air fryer for five minutes at 150 degrees Celsius. While preheating, cover or rub all sides of the pork with rock salt. This will help the skin puff up and become crunchy.

Rock salt is ideal because it is coarser than regular salt, so it will not dissolve as quickly and can be easily tapped away before serving if there is too much.

Air-fry for 20 minutes at 200 degrees Celsius

Now that you've prepared your crispy pata, it's time to air-fry! Set your air fryer to 200 degrees Celsius and let it preheat for about 5 minutes. While you're waiting, rub or cover all sides of the pata with rock salt. This step is crucial as it helps the pata puff up and gives it that irresistible crunch. Don't worry about it becoming too salty, as you can easily tap off any excess salt before serving.

Once the air fryer has preheated, it's time to place your pata inside. Position it on the top rack or as close to the heating element as possible. This ensures that all sides of the pata will get crispy. Set the timer for 20 minutes and let the air fryer work its magic.

If you have a smaller air fryer, you might need to cook the pata in batches. Simply air-fry for 20 minutes at 200 degrees Celsius, then flip the pata over and cook the other side for the same amount of time. This ensures even cooking and that coveted crunch on all sides.

Keep an eye on the pata as it cooks. You want to make sure it doesn't burn, but you also want to achieve that perfect golden colour. Depending on your air fryer and the size of the pata, this process may take a little less or a little more time, so adjust accordingly.

Once the timer goes off, tap the pata with a fork to check if it's reached your desired level of crispiness. If some parts still seem a bit soft, not to worry! Simply adjust the position so that the less-cooked parts are closer to the heating element, and air-fry for an additional 5 to 10 minutes.

Serve with a dipping sauce

The crispy pata is a delicious, crunchy and juicy Filipino dish that pairs well with a variety of dipping sauces. The key to achieving the perfect crispiness in an air fryer is to ensure the meat is dry before air-frying, and this can be done by air-drying, dehydrating in the air fryer, or even placing it under the sun. Once you've achieved the perfect crunch, it's time to think about the dipping sauce, which can truly elevate the dish. Here are some ideas to get you started:

Spicy Vinegar Sauce

A spicy vinegar dipping sauce is a classic choice to pair with crispy pata. The sourness of the vinegar perfectly complements the rich flavors of the meat. You can adjust the level of spice to your preference, making it a mild or fiery addition to your meal.

Special Blend Soy Sauce

For something a little different, you can create a special blend soy sauce. Combine different types of soy sauce to create a unique flavor profile. You can also add in some sliced or crushed red chilies to give it a spicy kick. This sauce will add a savory and salty element to your crispy pata.

Thai Sweet Chili Sauce

If you're looking for something on the sweeter side, Thai sweet chili sauce is an excellent choice. It has a perfect balance of sweet and spicy flavors that will complement the crispy pork. You can also add a few drops of this sauce to your special blend soy sauce for an extra kick of flavor.

Spicy Side Sauce

For a simple yet effective dipping sauce, combine rock salt, kalamansi or lemon juice, and sliced red onions. You can also add a few drops of Thai sweet chili sauce to this mixture for an extra punch of flavor. This sauce will add a tangy and spicy element to your crispy pata.

No matter which sauce you choose, these dipping sauces will enhance the flavors of your crispy pata and make your meal even more enjoyable. Don't be afraid to experiment and find the perfect combination of flavors that suits your taste buds!

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