Re­vis­it­ing a deep-fried Ce­buano clas­sic

Re­cre­ate an all-time crispy fa­vorite right at home.

Cebu Living - - Contents | Editor’s Note - By JUDE BA­CALSO Im­age by ER­WIN LIM

In 1991, Ale­jan­dro Yap gave his wife Malou—at that time work­ing for a phar­ma­ceti­cal com­pany—a gift. He had bought an old restau­rant on Don Jose Avila Street, re­named it Ale­jan­dro’s Steak and Seafood House, and gave it to her to run so she could fi­nally be her own boss. With the restau­rant came a cook whose crispy

pata soon be­came the cus­tomers’ fa­vorite. Malou fur­ther per­fected the recipe and soon dropped the “Steak and Seafood” from her restau­rant’s name, go­ing in­stead with the star of their menu.

When the cou­ple’s son Alexis took over the busi­ness in 2006, he was able to steer it through dif­fi­cult times, such as when the orig­i­nal branch had to close and find a new home. To­day, Ale­jan­dro’s Crispy Pata is on its 26th year as Cebu’s “home of the best crispy pata since 1991.”

ALE­JAN­DRO’S CRISPY PATA

I NGREDIENTS

Pork hocks, front pair only ( pata) Wa­ter Salt Cala­mansi Black pep­per Gar­lic

PRO­CE­DURE

1. Place the pata in a deep pot. 2. Fill the pot with wa­ter un­til the pata is

com­pletely sub­merged. 3. Put in all the rest of the in­gre­di­ents. 4. Boil for 3 hours. 5. Re­move the pata from the broth and

let cool. 6. Once cooled, put in the freezer. 7. Deep fry the pata for 10 to 15 min­utes

un­til the skin is crisp and brown. 8. Serve with vine­gar-soy dip in­fused with

onion and chilies.

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