Doing R.S.’s Crispy Pata – Part 1

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A while back, I saw a delicious, fried pork shank at R.S.’s site Ang Sarap http://angsarap.net/2013/02/05/crispy-pata/ and hoped that one day I could try it.  Today’s the day.  I had some amazing, German pork shanks that I found at Fresh Paradise and thought they would be perfect for this recipe.  Going rogue immediately, I decided not to use the ground pepper called for in the recipe but to substitute peppercorns.

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While looking for the peppercorns, my eyes were dazzled by my colorful mixture of peppercorns and berry spices, I don’t know what you call this in the States, I bought it in France.  In they went, along with lots of garlic and fresh bay leaves.

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I added the shanks and will refrigerate the pot for 24-48 hours, depending on family activities.

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While I was putting the pork to cure in the fridge, the insolent glare from my aging cherry tomatoes on the bottom shelf was a bit off-putting!  So that’s what happened to them, the old cherry tomato in the chard dish :)

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Pork Shank Cure

4 pork shanks

1/2 cup soy sauce

1/2 cup fish sauce

1 1/2 quarts sprite

2 tbsp baking soda

1 whole garlic head, cloves separated, smashed with the flat of a knife and skin removed

1 large onion, quartered

1 1/2 tbsp assorted peppercorns and spice berries

4 tbsp rock salt

6 fresh bay leaves

Stab the pork shanks all over with a knife or cooking fork.  Mix all the rest of the ingredients together, then add the pork and refrigerate for at least 24 hours.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , . Bookmark the permalink.

22 Responses to Doing R.S.’s Crispy Pata – Part 1

  1. Colin Brace says:

    This looks hugely promising, and I look forward to enjoying the denouement, albeit it vicariously. I am not going to cheat and go the other site to find out how you *fry* hog shanks (?!?). One question: what is sprite? Not Sprite (TM) I suppose ;)

  2. Nice pictures. I love those little baies roses in your pepper mixture. There very good with fresh goat cheese. In fact, I’ve just thought of a picture.

  3. I’m keen to see the result. I effing love pork shanks… And any conversation where German is involved is always gonna be a winner…

  4. Mad Dog says:

    They look good though the recipe does remind me of the health and safety warning films about deep frying frozen turkey. I hope you’ll be taking pictures during frying ;-)

  5. oh can’t wait to see the finished shanks… i’ll be waiting :) lovely post..sarah

  6. Conor Bofin says:

    I love it. Making up for the later post that I read earlier by posting no dish. If you know what I mean.
    Best,
    Conor

  7. Pingback: Doing R.S.’s Crispy Pata – Part 2 | Cooking in Sens

  8. Sprite? AWESOME!

    And I love the ol’ cherry tomatoes in the chard trick. Works like a charm :-)

  9. rsmacaalay says:

    I am so excited on your take on this crispy pata, nice photos

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