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Crispy, crunchy on the outside and tender on the inside, The Good Meat’s Crispy Pata will surely pique everyone’s appetite. Already pre-cooked, all you have to do is deep fry it to get that crunchy golden exterior.
1. Thaw in chiller overnight (8-12 hours).
2. Deep fry in preheated oil at medium-high fire (200’C) for 5-7 minutes or until crispy.
Primal Cut: Pata Hind SOBI
Ingredients: Pork Pata, Garlic, Onion, Bayleaf, Star Anise, Coconut Oil, Iodized Salt, Black Pepper, Lemon Grass, Vinegar