Cripy pata choco binagoongan

​Pata means pork leg or pork thigh that is boiled until tender then deep fried until golden and crispy that's why it is called Crispy Pata.

The goal really is to make the skin crispy and the meat not to be too dry.  On this recipe, I made Crispy Pata Choco Binagoongan composed of stir fried raw shrimp paste, chocolate syrup, sugar, vinegar and pork stock. 

I know what is in your head? Chocolate in Binagoongan? Yes, if you check online, some have already made this homemade sauteed shrimp with chocolate.
​Adding chocolate syrup actually adds sweetness and aroma to the sauce. It also makes your sauce a darker since shrimp's color are too light and balances the overall taste of the Binagoongan.
But, on this recipe, you have the option not to add the chocolate syrup. Just make sure to adjust the sugar and vinegar.
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​crispy pata choco binagoongan

Ingredients:

• 1 whole pork leg / thigh /hock
• 6-8 cups water 
• 2 tbsp salt
• 1 medium onion, sliced
• 1 tsp whole peppercorns
• laurel or bay leaves
• 1 medium onion
• 6- 8 cloves garlic, chopped
• 1 medium tomato, sliced
• 1 cup raw shrimp paste
• 1 cup pork stock (reserved from the boiled pork)
• 2 tbsp chocolate syrup 
• 1/2 cup vinegar
• 4 tbsp sugar
• eggplant, fried (for serving)

Notes: If using a ready made shrimp paste, please adjust the vinegar and sugar as those ready made ones have vinegar and sugar content already. Please adjust accordingly.

Watch my video below how to make Crispy Pata Binagoongan

​Procedure:

• Combine water, pork leg, salt, onion, peppercorns and laurel leaves. Boil for at least 1- 1 1/2 hours until tender. You can also use a pressure cooker and boil for 12-15 minutes (boiling time or when it starts to whistle) or until tender.  
• Remove from the water and cool it down. 
• Refrigerate for at least 8 hours or overnight.
• When ready, rub the whole leg with salt and leave for 30 minutes.
• Heat cooking oil deep enough to fry the pork leg.
• Add the pork and fry for few minutes or until just the color turns light brown. Do not over cook. 
• Remove from the oil and cool completely.

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• ​While waiting, prepare the sauce by adding cooking oil in a heated pan.
• Saute onion then add garlic. Cook until onion is soft and garlic is aromatic.
• Add the shrimp paste. Saute' for about 5-8 minutes.
• Add the reserved pork broth and chocolate syrup. Let it boil
• Add the vinegar. Do not stir. Continue boiling.
• Add sugar and cook for another 10 minutes. 
• Once the pork has cooled down, heat the cooking oil again.
• Deep fry the pork leg again until golden and crispy.
• Remove from oil and drain on paper towels.
• Rest for few minutes before adding the binagoongan sauce.
• Serve with fried eggplants if preferred.
• Enjoy.

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