Crispy pata
From Wikipedia, the free encyclopedia
Filipino dish
CourseMain course
Place of originPhilippines
Main ingredientsDeep fried pig trotters or knuckles served with a soy-vinegar dip
 | |
| 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.
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.
_-_grilled_saba_bananas_-_01.jpg){kind=small} | This Filipino cuisine–related article is a stub. You can help Wikipedia by expanding it. |