Comments on: Crispy Pata a la Gardenman

By: Marketman

Marketman — Sun, 20 Sep 2009 00:31:26 +0000

thea, I think the hind leg is traditionally used for the larger hams, so yes I would have to agree that it makes sense that the hind leg is meatier.

By: thea

thea — Sun, 20 Sep 2009 00:25:03 +0000

hi marketman! is there a difference between the front or the hind leg of the pig? my dad prefers the hind when we go to the market because he said it’s more value for your money, you get more laman than the front. have you noticed the difference?

By: Hunter

Hunter — Wed, 09 Sep 2009 10:30:56 +0000

the quality of the crispy pata or bagnet also depends on the kind of pig. the best bagnets are made from the belly of the native pigs, those small black pigs that are sometimes free to roam around (i saw some of these pigs in the ilocos and cagayan areas). there is a distinctive flavor that no amount of seasonings can beat.

By: Napadaan_Lang

Napadaan_Lang — Tue, 02 Dec 2008 01:13:02 +0000

If only all employers were like you, I guess this country would be a better place. God bless you.

By: tercer

tercer — Tue, 21 Aug 2007 20:03:49 +0000

Two of my favorite pork dishes!!! Crispy Pata and Der Schweinshaxe!!! Although very similar in appearance, I understand they are actually cooked differently. Crispy pata is deep fried, but Schweinshaxe is grilled. The best I had was at the Haxenbauer Restaurant in Munich, near Marienplatz, but I was wishing I had spiced toyo w/ calamansi … :)
As good as those are though, I think the spanferkel beats all. “Spanferkel” is grilled crispy suckling pig.