Crispy Pata Dinakdakan combines crackling pork and liver in a creamy, spicy dressing.
1 hour 45 minutes · Serves 4
Ingredients for Crispy Pata Dinakdakan
3 oz pork liver
2 onions, sliced
1/2 cup green onions, chopped
3 Thai chili peppers, chopped
1 1/2 teaspoons salt
4 lbs pork hock (pata)
2 teaspoons whole peppercorns
3 bay leaves
6 cups water
3/4 cup Lady's Choice Mayonnaise
2 tablespoons Knorr Liquid Seasoning
3 tablespoons white vinegar
1/4 teaspoon ground black pepper
Oil, for frying
How to cook Crispy Pata Dinakdakan
1.Boil pata with peppercorns, bay leaves, 6 cups water, and 1 1/2 teaspoons salt, covered over low-medium heat for 80 minutes. Drain, cool, and debone.
2.Rub pata skin with 2 teaspoons salt. Mix mayonnaise, Knorr Liquid Seasoning, vinegar, and black pepper into a smooth dressing.
3.Rub liver with 1 teaspoon salt. Fry in hot oil until browned on both sides, then slice.
4.Deep-fry pata until golden and crisp; cool slightly, then chop into bite-size pieces.
5.Toss pata, liver, dressing, onions, green onions, and chilies until coated. Transfer to a serving plate.
