Crispy Pata and Adobo Recipes
Here are a couple of posts about Filipino food that have made my mouth water recently.
* Pinoy Cook Connie Veneracion shares her recipe for Oven-Roasted Crispy Pata, which is lechon using only pork hock. She simmers the hock in salted water and spices before finishing it in an oven. The result is lechon with all the yummy and crispy rind you can want.
* My friend Ning shares her interesting take on adobo in her blog, G.A.N.D.A. (which are her initials, by the way, lucky her). She adds Hokkaido white chocolate to the national dish (above). She writes, “The chocolate’s sweetness adds to the already flavorful pork adobo.” Why Hokkaido chocolate? Well, she currently lives in Japan with her husband and their son. Gotta try this!
Tags: Filipino food, Filipino recipes, lechon, adobo, crispy pata
2 Comments
How can you make crispy pata crispier? Are there any special herbs that you can cook it with to make it more delicious?
[...] sadness that we received the news of the passing of a friend’s husband yesterday. Gina, whose adobo and chocolate dish we once featured, has had to experience what every wife fears to know. Her husband, Ali, has gone [...]