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a4techkeyboard t1_iy4zmm6 wrote

Reply to comment by RogueViator in [homemade] crispy pata, a filipino feast staple by goldngreygoose

Just to be clear, I meant the kind that doesn't have soy sauce or sugar.

In Batangas, Paksiw na pata is made kind of like how one would make a paksiw na bangus or isda but with no eggplant or ginger, though I guess ginger can be optional.

I like to rinse the banana blossoms first because I feel like the fine powder surrounding adds some sort of bitterness, but I suppose banana blossoms are optional altogether.

I do sometimes make humba out of pork shoulder instead of pata, I usually have tausi and I add whole heads of garlic so I have some braised garlic as well that I can squeeze nice whole delicious cloves out of. I like to eat it with scrambled eggs, though hardboiled eggs are good, too.

Obviously the paksiw with soy sauce or humba, I don't eat with patismansi.

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RogueViator t1_iy4zux6 wrote

Oooohhhh I've never had THAT. Now, I must have it.

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a4techkeyboard t1_iy50pd7 wrote

I suggested it because you did say you like crispy pata and you like the vinegar dip.

Batangas Style Paksiw na Pata is basically just doing the pork boiling step (same spices, basically) but with siling haba, optional banana blossoms, and with vinegar in the broth.

The pata is usually not whole. Sometimes when I make paksiw na pata, before I put more vinegar in, I set a slice or two aside to make into a sort of mini-crispy pata slice. It's not quite the same but it's close enough.

The broth gets quite sticky, as you might imagine.

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RogueViator t1_iy516el wrote

Dammit, my mouth just involuntarily watered thinking about that.

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a4techkeyboard t1_iy52mds wrote

Yeah, me too. I think I'll plan it for next time I go buy groceries.

You can skip the dried banana blossoms if you don't like them, especially since outside the Philippines I think the alternative you can usually find in Asian stores is dried lily buds which I think you definitely should rinse. But it's really not necessary. But definitely have whatever you use for siling haba cooking in there to add to your dipping sauce later on.

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RogueViator t1_iy53r4e wrote

I don't know what they call "siling haba" here. I've been wanting to get some to make my version of Dynamite Spring Rolls (I use longganisa meat instead of just regular minced pork) and multiple types of cheese.

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a4techkeyboard t1_iy54lg8 wrote

I think I used to substitute a smaller Serrano (because I remember they can get quite big.) I think they might be spicier.

I've seen people use jalapeños for dynamite, though it's quite a girthy dynamite.

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RogueViator t1_iy54xch wrote

I was considering using Korean peppers but I don't know what their heat levels are. I want spicy but not painful levels of hotness.

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a4techkeyboard t1_iy574x4 wrote

According to Wikipedia, siling haba is 50,000 Scoville Heat Units (SHU) while Korean chili peppers are 1,500 SHU unless it's specifically a Chyeongyang chili pepper which is 10,000 SHU. I don't know if siling haba is quite that spicy since Serrano is supposedly 25,000-50,000 and I thought that was spicier than siling haba, so I think if it's a Chyeongyang chili pepper, you should go use that. 10,000 is only slightly spicier than a jalapeño (4,000-8,500 SHU).

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RogueViator t1_iy5di3z wrote

This gives me sinister Lumpia ideas using Sichuan peppercorns and Cheongyang peppers.

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