Comments on: Two Patas…

By: rina

rina — Mon, 04 Jan 2010 06:23:28 +0000

hi MM, just a heads up. the Saveur Jan/Feb 2010 issue (The Saveur 100) has crispy pata as #27.

By: wil-b cariaga

wil-b cariaga — Sun, 22 Nov 2009 06:56:51 +0000

sometimes it’s really hard to have the cuts or parts you specifically need in some supermarkets, specially that i really dont know how it is named in tagalog or whatever filipino dialect. . . and i really have to educate myself what the meat parts are called like kasim etc hehehe

By: el_jefe

el_jefe — Fri, 20 Nov 2009 03:14:06 +0000

MILLET…you are welcome…no need to refrigerate…just put it on your kitchen table….refrigeration slows down fermentation process….yes millet….no salt…just plain water…preferablymineral water…tapped water is chlorinated…it might affect the fermentation process.

By: Jing_Bacolod

Jing_Bacolod — Wed, 18 Nov 2009 06:18:43 +0000

bukas na ang highblood….masarap ang bawal tlaga..yum!

By: millet

millet — Wed, 18 Nov 2009 02:33:23 +0000

thanks, el jefe…no salt, just plain water? i suppose i need to refrigerate it during the fermentation period?

ted, yes, i pre-boil it in water with salt (make sure there is enough salt so that the meat inside is seasoned too, but not too much) and peppercorns until tender, and then i drain and air-dry the pata for a few hours at least. salt and pepper the surface before sticking it in the turbo – 350 degrees for about an hour, but make sure you check every 30 minutes, and turn the pata so the other side gets crisp too.