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Crispy Pata with Garlic Bagoong Recipe

This Crispy Pata with Garlic Bagoong will surely be the talk of the party. After all, it’s been elevated to food perfection by Knorr Pork Cubes and Knorr Liquid Seasoning. With this dish, we think we’ve got ourselves a winner.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • Serves

    People

  • 1 whole pork pata, deboned
  • 1 tbsp black peppercorns
  • 2 pcs. onions, quartered
  • 1 head garlic, crushed
  • 3 pcs. star anise
  • 2 pcs. Knorr Pork Cube
  • water, to cover
  • oil for frying
  • Knorr Liquid Seasoning, as needed
  • For the Garlic-Bagoong Rice, mix together:
  • 1 cup cooked rice
  • 2 tsp bagoong
  • 1 tbsp toasted garlic

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

91kcal

Energy (kJ)

380kJ

Protein (g)

2.4g

Carbohydrate incl. fibre (g)

20.2g

Carbohydrate excl. fibre (g)

18.6g

Sugar (g)

2.2g

Fibre (g)

1.6g

Fat (g)

0.3g

Saturated fat (g)

0.1g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

4mg

Salt (g)

0.01g

Vitamin A (IU)

10IU

Vitamin C (mg)

6.3mg

Calcium (mg)

37mg

Iron (mg)

0.47mg

Potassium (mg)

140mg

Total

364kcal

1518kJ

9.4g

80.9g

74.6g

8.9g

6.2g

1.1g

0.3g

0.5g

0.2g

0.3g

0.0g

0mg

16mg

0.03g

40IU

25.1mg

149mg

1.90mg

561mg


  • 1 Pork knuckles or pata is a tough cut of meat. In order to come up with a crispy pata, you need to tenderize this first in water with Knorr Pork Cube, pepper, onions, garlic and star anise. Bring these to a boil over high heat and then reduce the heat to a simmer until the pork is tender. Drain the pata well and season with Knorr Liquid Seasoning.
  • 2 Let’s now move on to making the stuffing for the pata. Combine cooked rice, bagoong and toasted garlic and fill the pata with this mixture. Secure the sides with some twine(thick form of sinulid) to properly seal the filling inside.
  • 3 Now, get a pan that’s big enough to fit the pata and fill it with cooking oil. Get it nice and hot and deep-fry the stuffed pork until brown and crispy. Next, you have to remove it from the oil and place it on top of a tray lined with paper towels.
  • 4 Celebrate good company, good food, and even greater flavour with this Crispy Pata with Garlic Bagoong recipe. You’ll be talking about it for a long time even after the last bite.