Crispy pata
In this article, we will explore the topic of Crispy pata from different perspectives. We will delve into its history, analyze its impact on today's society and discuss possible future implications. Crispy pata has captured the interest of academics, experts and enthusiasts alike, generating passionate debates and generating a wide spectrum of opinions. Throughout these pages, we will immerse ourselves in an exhaustive analysis that seeks to shed light on the most relevant aspects of Crispy pata, with the aim of providing the reader with a complete and enriching vision of this fascinating topic.
 | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Main ingredients | Deep fried pig trotters or knuckles served with a soy-vinegar dip |
Crispy pata[1] is a Filipino dish consisting of deep fried pig trotters or knuckles[2] served with a soy-vinegar dip.[3] It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.
See also
Food portal- Bagnet
- List of deep fried foods
- List of Philippine dishes
- List of pork dishes
- Pata tim
- Philippine cuisine
- Traditional Filipino Recipes
References
- ^ "Crispy Pata Recipe". Pinoy Recipe At Iba Pa. Retrieved June 11, 2011.
- ^ Cordero-Fernando, Gilda (1976). The Culinary culture of the Philippines. Bancom Audiovision. p. 72. OCLC 3347795.
- ^ Fernandez, Doreen; Edilberto N. Alegre (1988). Sarap: essays on Philippine food. Mr. & Ms. Publishing. p. 203. ISBN 978-971-91137-0-6.
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