HOW THE CRISPIEST PATA IS MADE (with Erwan Heussaff)
HTML-код
- Опубликовано: 12 июн 2024
- Can you make the best crispy pata at home? Erwan Heussaff tries to recreate the famous deep fried dish in the studio, but before that, we head out to get inspiration from an underrated spot in Valenzuela City that makes one of the best crispy pata in the city. Join us on this episode of Erwan Cooks.
KK Crispy Pata House - 257 Hulo St. Bignay, Valenzuela City
CRISPY PATA
Ingredients:
1 pc whole pig leg, cleaned thoroughly
5 pc bay leaves
6 cloves garlic, crushed
2 tbsps whole peppercorns
1 tbsp salt
3 tbsp rock salt
cooking oil
Dip:
Sauce
1 tbsp white sugar
⅓ cup soy sauce
¼ cup vinegar
2 tbsp calamansi juice
1 birds eye chilli , seeded and finely chopped
3 cloves garlic , finely chopped
Atcharang Papaya:
1 pc large green papaya, shredded (not too fine)
1 tbsp fish sauce
1 pc small carrot, julienne
1 small red bell pepper, julienne
3 cloves garlic, crushed
1 red onion
6 red chilies
1 thumb ginger, julienne
2 cups vinegar
⅓ cup sugar
1 tsp salt
½ tbsp whole peppercorns
Procedure:
1. Bring a large stock pot with water to a boil. Add bay leaves, garlic, peppercorns, salt, and pork leg. Simmer for 2-3 hour or until tender. Cool down. Let it rest in the fridge uncovered for 1 day on a drying rack.
2. Rub the leg with rock salt and heat your oil in a large enough pot to fit the leg.
3. Deep-fry the leg until crispy all-over. Make the dipping sauce by combining all the ingredients together.
4. To make the atchara, fry off all the ingredients. Drain and squeeze out the excess moisture. Boil vinegar, sugar, salt, and pepper once cooled. Pour into the veggies. Let it cool down and serve.
5. Serve with Butterhead lettuce, steamed rice and some extra hot sauce or even some sweet chili sauce!
Jump to:
(0:00) Intro
(1:25) KK Crispy Pata House
(6:00) Erwan Cooks Crispy Pata
(10:00) Taste Test
(14:30) Outro
-------------------------------
We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.com
The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Kleo Balares - Editorial Producer
Julius Rivera - Videographer
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Interns:
Mary Lournette Baligod
Patricia Beatrice Te Seng
Hans Rivera
Mary Zarrahmaiden Cabrera
Alyssa Gwyneth King
Social Media:
/ featrmedia
/ featrmedia
/ featrmedia
/ erwan
/ erwanheussaff
Ok so more than the Crispy Pata...WHERE CAN WE GET THE SHIRT ERWAN IS WEARING??? FEATR MERCH PLS!
as a cookery student i enjoy watching this, because there is a lot to learn about cooking🥰
Your content makes me want to come home to the Philippines and try all these food and see these places and meet these people!
I love all your content Sir Erwan🥰
Sobraaaang legit na ang sarap neto 🤤🤤🤤
been binge watching your channel this holyweek and this is the only episode i saw you cursing because the food is so good and i love it!!! will try that crispy pata in valenzuela thanks featr
Crispy PATA😩 Grabe watching you guys made me crave!!
Thank you for continuously creating high quality, relevant and interesting videos like this. Your quality is international.
Wow looks so yummy
Hmmmm just yummy totally salivating…. thanks
Yay!! Kk Crispy Pata ❤
that is ridiculously soft and crispy!
On 🔥 chef Erwan! Lodi!
Yummy 👌crispy pata
I have to get that crispy pata!!!😋
Go!
Best for pulutan 👌🤤🤤🤤
Omgeee why are doing this Erwan?!!! I am on intermittent fasting and you make me drool 🥺
ang sarap naman🤤🤤
Now I want crispy pata!
Oh yes, this is a level up from the one you made four years ago. ♥️♥️
Delish!
I agree. Things like crispy pata, lechon kawali and the likes are what I call "starter foods". I am a first gen FilAm and whenever I introduce a friend to the cuisine it is always through one of those or pancit, adobo, asado or bistek. Americans relate well to the fried or the meaty stew/soup dishes (or in pancit's case- similar to other cuisines they've had before).
you make the best videos
Wow 😍🥰☺😊
you make me hungry again Erwan….wanna try soon ☺️
Wow look soooo crispy hmmmm delicious🥰🤩,nice one chef
Kainis nakakagutom 😅
Thanks Erwan.
Thank you for sharing Erwan. I am also from Valenzuela but I have not been to Bignay which is far from where I am in the border of Caloocan City. Looks very very yummy.
I just know Anne would love this
i am craving for crispy pata right now
chef martin x kuya erwan best duo!!🤩🤩
Good looking pata and I am sure it tastes great. Does putting the pata in the oven make it crispier? And crispier longer? I notice that when you fry it frozen it does get crispy only when it's hot. The skin gets soggy later on.
Looks like you have a merch coming?? We want. Please make a functional canvas tote bag for grocery shopping or even a sako palengke bag. Hehe
Sarappppp😩😩😂😂❤️❤️
Fiesta feels! Crispy Pata with very very spicy dip! 🤗👌
So good!
buti pa kayu may crispy pata pag fyesta 😢😢
Nakaka gutOoom.... 😋🐷
Dito samin ang daming siling labuyo.. 🌶️🥵
mmm asmr with Erwan Heussaff haha
I want that FEATR shirt
Nakakatakam naman erwan 🥹
Yum 🙃
MY FAVORITE WITH 🍻🍻🍻
That looks so freakin bussin 🤤🤤🤤
Erwan 😍😍😍😍😍💖💖💖
The Merch look so cool😍. Where can we get that?
That shirt looks cool.
That shirt looks 🔥 Will it be available as a merch?
At first, I thought the pata would be boiled for 45 hours, but then I realized it was 4-5 hours only. Sorry for my poor hearing. 😁
Same! You are not alone, hahaha!
pag 45 hrs sguro no grabe 😂
nakakagutom naman po yun *v*
Damnit, now I want crispy pata. lol
Where can I get this damn that looks so good
❤❤❤
Hi Erwan, you should try the crispy pata in my home town in Norzagaray Bulacan. It's one of the best!
like the first one.. like deep fried lechon kawali.. the second one looks like the " Classic Crispy Pata"...
Jusko 🤤🤤🤤
Watching this at 1:45 am nagcrave tuloy ako hahahahah!
😍😍😍
The shirt is sick! Merch niyo po ba yan?
First thing i noticed is the shirt!!! I want one
I want that shirt!
oh yeah the katcha is a good idea. 4-5 hours braising liquefies pork fat. but older pigs with thicker skins will definitely soften up.
May wet brine step pa kaya? Baking soda, suka? nakaka curious talaga. Ang lambot at crispy e!
🔥
I love the tshirt!!!!😊 where can we get the shirt.
Omg this wants me to make one😢
Hindi pa nakakain ng lechong maskara,mukhang is super lambot ng laman very crispy ang balat, anong address ni kuya na gumagawa nyan please, puedeng malaman?
Yes! Team no raisin, and team not too sweet on achara.
WOW .. YUMMY CRISPY PATA 😍 SALAMAT MUCH SA VIDEO CONTENT #ERWANCOOKS THUMBS-UP ANNEERWAN 👍
That shirt! Kelan na po ang release ng merch? 😬✌️
how long can you maintain the crispiness?? for example the visitir is late or fir catering purpose
FEATR MERCH YAS pls
🤤🤤🤤
pahingi erwan haha
LOL ginawang sosyal ni Erwan ang crispy pata 😂
If you want that lechon-like skin. I suggest you brush it with white vinegar and let it dry in the oven for 40 minutes at 300. Magiging malutong at makinis yan erwan pag naprito
300 degrees???? Huhhhhhh ma over cook pagod na pagod
masarap ang bawal.... JUICEKOLORD!!!
My mom tried making one before the traditional way. Ipiprito sa kalan. She tried again when we bought an airfryer, it works. Sobrang lutong din and hassle free. Di ka makikipag-away sa mantikang talsik ng talsik hahahahha
Haha good tip! Was the meat as crispy and juicy?
@@featrmedia it was still crispy and juicy. but the best pa rin ang traditional way. nagcrave kami ng lasang mamantika :D
Try mo sa Norzagaray, Bulacan.
No to raisins in Atchara!!! Huraaah!
14:11 is everybody’s Filipino dad’s face when you bring home an A-.
Tumba tumba and Gordo's are good patas as well.
Nice man, you are right: sometimes the Filipino community can do better in ways of presenting our food if they decide to showcase it.
I remember the cripy pata were it was boiled in my previous restaurant that I’ve worked , they put bagoong alamang in it
❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥
tanginaaaaaa...watching this at 3AM and in a fasted state. it's sending mixed signals to my brain to want this right now but at the same time i feel satiated with the meal that I ate 13 hours ago.
Shout out to ninong ry with your bubbly crispy pata. 😂😂😂
Erwan's reaction: Guilty Pleasure! haha damn and you are watching this Midnight! droll!
drop the merch! :D
Where to get your julienne slicer??
try cooking crispy pata in chicken oil heavenly 😋😋😋
Wait you didn't review the meat on that second crispy pata!! Was it as tender and juicy?
si salt papi pala tong KK crispy pata house eh.
hi, what makes the skin bubble??
I wanna do this but I don't know what to do with that much oil leftover. Or does it not affect the flavor of the oil that much and can still be reused? I use canola oil.
Yes you can still use the oil,
🥰❤🥰❤
Unang kita ko pa lang sa krispy ulo alam ko na kung san galing 😅 diyan kmai bumibili da best talaga diyan
CUTE NIYA MAG ENGLISHH
I'm watching it at 5 in the morning and F*CCCCCCCCKKKKKKK I AM HUNGRY
I don’t look at the Pata,,,,I kept looking to Erwan’s face,you’re so handsome,
You should invite ninong ry as he was doing different crispy pata techniques
yo san link ng mga merch na yan ha