Pineapple and Honey-glazed Crispy Pata

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Give crispy pata the holiday treatment and have Christmas any time of the year!

Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Serves 6 to 8

Ingredients
1 piece pork pata
3 liters water
2 pieces white onion, cut into quarters
3 pieces carrots, cut into
1-inch round slices
1 bunch celery stalks, cut into large pieces
3 pieces bay leaf
5 pieces star anise
10 pieces garlic cloves
5 grams whole peppercorns
10 grams salt
1.5 liters vegetable oil

FOR THE PINEAPPLE HONEY GLAZE
500 mL pineapple juice
100 mL honey
25 grams Dijon mustard
2 pieces star anise
5 pieces garlic cloves
120 grams pineapple tidbits

Procedure
1. In a large heavy bottom pan, add pork pata, water, white onions, carrots, celery, bay leaf, star anise cloves, garlic cloves, whole peppercorns and bring to a rolling boil.
2. Boil the pork pata until tender but not falling apart, approximately 1.5-2 hours depending on the size of the pork pata.
3. Once tender, let the liquid drain of the pork pata, pat dry and rub the skin with salt. Let it rest in the fridge uncovered for about an hour or even overnight but wrapped in plastic wrap.

FOR THE PINEAPPLE GLAZE
Combine pineapple juice, honey, Dijon mustard, star anise, and cloves in a heavy bottom sauce pan. Reduce the liquid by half to create syrup consistency. Stir frequently for 6-10 minutes. Add the pineapple tidbits.

FOR THE PATA
1. Preheat oil to about 180°C in a heavy bottom pot for deep frying. Slowly place the cooked pork pata in the hot oil. Use a large tong to slowly drop the pata, making sure the grip is firm. Deep fry until crispy and golden brown.
2. Drain excess oil from the deep fried pata and generously brush with the pineapple and honey glaze. Best served hot and crispy in the middle of the table.

Recipe by Chef Benjo Tuason
Photography by Karlo Cadang

This recipe was originally published in the December 2017 – January 2018 issue of Breakfast Magazine.