Sakto Lang Crispy Pata para sa puso mong palaging pinapaasa | Ninong Ry
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- Опубліковано 27 сер 2024
- / ninongry
/ ninongry
COMPLETE RECIPES
Ninong Ry's Crispy Pata
Ingredients:
Black peppercorns - 2 tbsp
Star anis - 2 tbsp
Dry bayleaves - 4 leaves
Water - 3 liters
1 whole bone in front pork leg/pata
Water- 3 liters
Salt- 2-3 tbsp
Procedure:
1. Toast your spices in a dry pressure cooker or stockpot
2. Add water and salt. Bring top a boil
3. Clean your pork leg. Cover completely with cheesecloth and secure the package with butcher's twine.
4. Place the secured pork leg in the boiling water and cook for 20-30 mins if using a pressure cooker/1-1.5 hours on simmer if using a stockpot or until the pork leg is tender but not falling apart.
5. Retrieve the pork leg from the the pot, run over cold water or let sit for 15 minutes until it is cool enough to handle.
6. Uncover the pork leg and carefully place it in a turbo broiler or in an oven preheated at 200c and cook the pork leg for anywhere between 40 mins to 1 hour and 20 minutes. The skin should be dry enough that it resembles hard plastic. Somewhat hard but still a bit malleable but not crispy. Please remember that every pork and every oven/turbo is diferent so you may need to adjust your time and temperature to achieve the result that we want.
7. Heat up your choice of cooking oil to 220c - 235c.
8. Pleace your pork leg in a perforated heat proof pan with another heat proof vessel below it. Slowly pour the hot oil over the pork leg until it is blistered enough to your liking. Do this with the bottome side as well.
Unfermented "Kimchi"
Ingredients
Salt - 2 tbsp
Napa cabbage/Pechay baguio - 500g
Peeled garlic - 7 cloves
Grated ginger - 2 tbsp
Korean Chili flakes - 3 tbsp or as needed
Patis/Fish sauce - 2 tbsp or as needed
Brown Sugar - 3 tbsp or as needed
Vinegar to taste
Procedure
1. Wash and drain al your vegetables.
2. Cut cabbage into 1-1.5 inches and toss with salt.
3. Grate or finely mince the garlic.
4. Grate or finely mince the ginger.
5. Mix garlic, ginger, chili flakes, patis, brown sugar, and vinegar.
6. Rinse your cabbage and squeeze most of the excess moisture.
7. Combine the mixture and the cabbage together. Adjust seasoning if needed.
Pinoy Atsara
Ingredients
Unripe papaya - 1kg
Bell pepper - 2 small
Salt - 2 tbsp
White sugar - 2 cups
Vinegar - 2 cups
Salt - 2 tsp
Black peppercorns - 1 tsp
Dry bayleaves - 1 tbsp
Procedure
1. Wash and dry all your vegetables.
2. Peel and grate your papaya using a box grater.
3. Cut your bellpeppers into thin strips.
4. Combine grated papaya, bell pepper strips, and salt in a bowl. Mix them together and set aside.
5. Prepare your pickle solution by mixing white sugar, vinegar, salt, black peppercorns, and dry bayleaves.
6. On medium heat, stir until all the sugar is dissolved. No need to boil.
7. Rinse your salted papaya and bell peppermixture to get rid of the salt. Squeeze out most of the excess moisture.
8. While still hot, combine the pickling solution and the papaya mixture together. Adjust seasoning if needed.
BONUS:
Crispy Pata Dipping Sauce
Ingredients:
Vinegar as needed
Soy sauce as needed
Red onion as needed
Garlic as needed
Calamansi juice as needed
Ground black pepper as needed
Brown sugar as needed
Procedure:
1. Combine all ingredients together.
2. Asjust ingredients as needed.
Who's watching 'til now? Imagine how Ninong Ry started vlogging all by himself. But look at him now, a successful vlogger with a team. He made it through with hardship, perseverance, and patience hehe.
Sinong nandito dahil sa post ni Ninong Ry?
wala. ikaw lang
Meeee!
Ang lupit pala ng glow up ni ninong
ang cute pa ni ninong dito
Meee
The difference the two years made….
It’s very interesting and educational to see how far you’ve gone Ninong Ry!
2024 may15
15:13 pinaka nakaka inis na part ninong!!
Maraming salamat Ninong Ry! Marsmi akong na tutunan dito. More content to come! Dapat itong channel ang sumikat! 💯😎
Iba talaga magluto ang mga chubby na tulad natin. O mga sponsors hanggat hindi pa mataas ang talent fee ni Ninong Ry grab nyo na. For sure in a matter of months nambawan cooking channel ito sa UA-cam from the Philippines. Salute
Nagkakatotoo na nga.
Up ❤️
yes
you are true, you are confident yet honest about things which you know you lack the necessary abilities to properly perform, while watching this, i was looking at your "reasons", your "motivations", and the "struggles" which you've endured to reach where you are, tears didn't showed, still, i was emotional, THIS "path", was YOUR "bet", you already won, now it's your turn to maintain that title, thank you for the efforts, this may all sound cringey, still, i wish you MORE success, kudos to Nong Ry!
Ito yung mga panahon na nag s'start palang si Ninong. Re-watching this kasi gusto kong magluto ng crispy pata. huhu
I find it hillariously raw and original. Love your video bro.
Finally, pinoy na solid ang content about cookin! (Aside from erwan) More power to you channel sir. Looking forward sa more vids! Dito ako kukuha ng mga reference about sa pagluluto!
Nakakamiss yung OLD NINONG RY😊
oo chka wla syang assistant pra yung sahod sa youtube sa knya lng
The humble beginning ❤️
I hope you realease two versions of your videos, eto po vlog style chaka yung fast paced, i enjoy both naman po, bagay rin sa tiktok yung mabilis
SALAMAT NAK AND YES GANUN GAGAWIN NI NINONG HEHHHE TY
Swabe kasi sinasabi mo na yung ingredients and bonus lessons on the side 🤘🏽🤘🏽🤘🏽 keep it coming ninong!!!
SALAMAT NAK
Galing dumali.....
Sobra sa sakto...
Ang Galing mo Po Sir👌❤️ naalala ko po Papa ko sa inyo...He died way back 2018...after he Died never na po ako kumain ng Crispy Pata kasi feeling ko Crispy Pata ng Papa ko lang ang pinaka da best Business po kasi namin yan dati nung nabubuhay pa sya...Suddenly i saw your Vlog regarding how to cook crispy pata and Its so much remind of my Papa❤️
the best talaga pag may commentary mo, tapos may konting joke haha hindi lang pag luluto mo ung sinusubaybayan ko pati personality. nga pala new sub here galing facebook!
I do the same procedure put inside the oven and use the broiling method to dry out the moisture of the meat or if you don’t have an over or turbo broiler you can sun dry it for about 4-5 hours. It’s more safe when you deep fry it because there’s no moisture left and the oil will not splatter around your cooking area.
Hi Ninong. I'm a new subscriber of your you tube channel. I'm a senior already and I find your style of doing it, I mean your cooking style is somehow relaxing so I'm watching it and honestly the steps are simple and easy to follow. The best recipe I'd like to do is this sakto lang crispy pata. My kids love to eat crispy pata but It's hard to cook this because of the oil splattering. Today I ordered 2 pcs pata and I will try your procedure. I hope hindi ako mabigo this time. Sana makuha ko ung lutong na hinahanap ng mga anak ko or else sayang ang pera na binili sa 2 pata hahhha..... I'll be sending you a video ng pagluluto ko and wish me good luck....PAHABOL NINONG
SANA MAGREPLY KA DITO SA COMMENT KO. Thank you and God bless
UwU
di nakakapagod panoorin and from this to now Ninong Ry, congrats ninong! salamat sa pagsama sa amin during start ng pandemic and sana level up na soon...cooking travel vlogs!
ninong ry's voice gives me a genuine warm na para niya talaga akong inaanak or parang tatay-tatayan ko sya.
very informative. More subs to come ninong!
Pwede ka magturo sa mga culinary students ninong. Informative at for sure hindi magiging boring ang klase dahil sa mga jokes. New subscriber here.
Nakaka-ilang beses ko ng pinapanood to sa magkakaibang araw simula ng mapadpad ako sa channel na to. Aliw na aliw pa din ako kahit may bad words eh walang kaplastikan. Di ko sinasabi na good ang pagmumura. Masubukan ko sana to paguwi ko ng Pinas.
samgyeop na crispy pata rapsa! salamat sa tips dami ko nakuha ninong
I always watch cooking videos and unlike others, ninong ry cares about the viewers ang sipag nya mag explain ng mga bagay-bagay i love it! ❤️ Parang akong nag enroll sa culinary online class 😅
daig ang skillshare mare
good old days ng NinongRy Channel, ito ung trip ko na content nya ung sya lang at basic lang, pero 100% focus sa character, humor at luto nya, no other bullshit.
Ninong idol na kita. Galing mag explain. Totoong totoo pa sa sinasabe. Upload ka pa ng videos para madame kame matutunan. More power sa channel mo. Mano po.
Sobrang solid talaga mag explain ni ninong ry, para akong nasa culinary school
Brad leone ng bon appetit vibes si ninong ry! 🔥🔥👍
GRABI NAK HINDI
Sinong nandito dahil naghahanap ng comment na napunta dito dahil sa post ni Ninong Ry?
Iba iba tlaga procedure ng crispy pata or lechon kawala between bisaya at katagalugan, samin nman marination before boiling,palambutin mabuti para ma achife crispy, sa pagpapalambot naman d kami nagdadagdag ng water pag d matigas or makunat ang meat.
sana may magluto ng ganyan for me, kasi titikim lang naman ako, side dishes mo parang yummy yummy, pero archara lang pinakalike ko. God Bless you Ninong Ry, more teachings sa lahat ng nagwawatch ng blog mo!
New subscriber from Cong TV's vlog. 👌🏻
Cong
Humble beginnings, Ninoooon you're the beeest 🥺🥺🥺🥺
Eto yung informative pa si ninong at di pa puro kababuyan :)
Napakamahal ng isang content ni Ninong Ry! Kudos! Don’t skip the ads!
Pag pray ko talaga na maging 1m subs ka ninong!! U really deserve!
❤️ ❤️ ❤️ ❤️ ❤️
Tamang kain lang ng fitnesse cereal while binge watching your videos. Nag umpisa talaga ako sa pinaka unang upload, pero dito ako napa-comment. Tangina! Ang sarap! Naiyak ako sa cereal ko
Its okay po ako nga po tubig lang iniinom eh so ayun nagugutom din kakapanood nito
Hi Ninong Ry, isa ako sa Milyong fans mo na nanonood sa mga content mo dito sa Dubai, Minsan pag wala akong maisip lutuin, naghahanap ako sa playlist mo ng malulito and it never disappoint me. more power sayo at sana magkaroon ka nt ninong ry gaming channel.. ang cool mo sigurong panoorin habang naglalaro.
Sep 12 2021 napanood ko to ngayon wow grabe the best tong pag putok ninong magawa nga to
Ang sarap panoorin na entertain ako sa dami ng sinasabi mo ninong
Sarap ng pata putok na putok an balat
"Ngayon ilalagay na naten ang ating sanggol 😅" Currently binge watching your vids. ninong. Dabest ka talaga!
Nakaka tuwang panoorin yung mga dati mong vids dahil nakita namin kung saan ka nag simula at kung nasaan kana ngayon sa mga maaabot mopa in life❤
Ang sarap Po yan sir,maraming slamat Po sa pagshare
More recipes ninooooong! I enjoy watching your videos talaga ❤
SALAMAT JOLENS MAHAL KA NI NINONG
3:33 SOBRANG RELATABLE! HAHAHHAA
👏👏👏👏👏👏👏👏love your cooking vids.unique.funny but informative...you don't make things complicated
Thanks chef
Di ako nasalang bilang linecook kaya salamat sa mga tehnique ng pagfry ng pata
Yung kimchi, maganda ung recipe nung kay Maaangchi dito sa youtube, simple at legit
Facebook brought me here!
Same us
haha same here
same 😊
New sub here
Dis my new fav cooking vlog!
GRABE NAMAN YUUNG FAVORITE PERO SALAMAT PO
Galing mag bigay ng info salamat me natutunan na nman ako.Panoorin ko pa lahat ng videos mo mahilig kasi ako magluto
Grabe, isang camera ka lang before!! Dami nang improvements pero yung quality ng vlog never nagbago mula noon! Saludo, Ninong!
ky nga kagulat yung transformation
By the way, you look great with a neat hair and shaved face.lumalabas po ang kaguapuhan nyo
I agree but if it's a "Ninong" Type he looks great with a beard
Agree with you also, Gwapo si Ninong ❤️
I agree
You look better with shaved face and neat hair
Mas iconic yung look ngayon ni Ninong Ry.
🤣🤣🤣🤣🤣🤣😂😂😂😂😂😂hahahahahaha,nakakatawa ka
TikTok brought me here! Finally great content! More please! Let’s get him to 1 million! 😭
UY NAK GUSTO KO YON
Facebook naman ako
Pa shout out naman ninong
Facebook din ako
SAME! galing mo ninong
NINONG RY IDOL. 16:23 NA PALA LUMIPAS. DIKO NAMALAYAN. NGAYON LANG AKO HINDI NAG SKIP FORWARD NG VIDEO. SOLID NINONG RY
solid to bro! nice to see a pinoy using techinques to make the food taste better! share ko lang I once tried using sou vide para magpalambot ng pata tapos sa oven ko tinapos i worked kaso sou vide method is not good for pata kasi madaming collagen and ligaments. Big up sayo bro keep the vids and recipe coming!
Grabe ka ninong, lakas mo magmantika dito.
"Ilagay na natin ang sanggol." Bwisit ninong dami kong tawa😂
Ninong ry, namiss ko tong mga ganitong videos mo, panahon ng pandemia and buti nanjan ka na pumapawi sa stress na dala ng covid.
Subscribed dahil gusto ko yung pagluluto na may mura
Ninong eh pano yung crispy pata na nabibili sa goodwill na halfcook na pano procedure non tuturbuhin nalang?
Yes, punasan lang ng pampalasa
Hi ninong! It’s always been my dilemma how to make the skin crispy. Thanks to this vid I know how to do it properly. I prepared this today for my birthday, and I’m so glad with the result. Moist and tender on the inside, crispy and crunchy on the outside! Grabe ang balat putok na putok po. 😂
Ano po ang Turbo time / temp nyo po?? idea lang
@@Powgchamp hi! I followed Ninong Ry’s advice. Around 150-200 degrees tapos mga 1hr 30mins. Just like ninong ry, wala talagang exact time for cooking pata sa turbo. Depende din kasi sa size and kapal ng pata. Malalaman mo lang talaga na parang tinatawag ka na ang pata na ready na siya. Basta yun po. Hehehe Sana nakatulong!🫶🏼
Eh ung amoy?
New subscriber here matagal kuna nakikita vlog nito pero Panay scroll ko pero now napanoud ko Ito ganitong vlogger Pala hinahanap ko may MGA tips saka may natutunan good luck sir more more videos pa god bless 🙏
Ninong Ry pumutok luto koooo, yung isa di masyado yun yung una, pero sa pangalawa na gets ko kung bakit walang decent na time and temp para mapaputok yung balat, kaya perfect siya, solid ninong Ry salamaat!!!
"Ngayon, Ilalagay na naten ang ating sanggol" HAHAHAHAHAHAHAHAHAHAHAHHAHA LT HAHAHAHA NEW FAN HERE, NINONG!
Suoerb.... another recipe idea... thanks nongni ry. ❤
SALAMAT NAK
Sniper si ninong 😂😂
Nong alas dos na pero andito ako ginutom ang sarili, naglaway at natakam ng lubusan kahit sakto lang ang Crispy Pata content mo. Iba talaga 🥺❤️
Nakakatuwa ka chef! The way you explain yung niluluto mo..d boring! Pinatawa mo ko the way you make mura kasi nakikita ko anak ko syo..chef na komedyante pa! See u in all your videos..
Salamat, i made one today 😂
How's the taste?
This is me everytime I lock the pressure cooker 🤣
KAINIS DIBA NAK
😂😂😂😂
Panoorin nyo #malakasatmagaling thank me later
@@NinongRy sanaol may lock
Saaaame
napaka sarap po ng set up nnyo ninong ry.
Sarap naman nyan pata Ninong! Baka naman matitikman yan.
Support Ninong Ry
UYYYY SALAMAT NAK
Tawang tawa ako dun sa pagla-lock nya ng pressure cooker kasi nakikita ko sarili ko sa kanya 😂😂 Nakakafrustrate. Yung parang ayaw mo na ituloy pagluluto 😅
HAHAHA
ito ang pinaka first na video na napanood ko sa facebook. after that na hook na ako sa mga videos ni ninong ry!
nong salamat sa mga cooking style content mo masaya nang manuod mabilis pa matoto dahil sa simpleng pagluluto na naituturo mo
IPAGPATULOY MO PA YAN BRO AT DAMIHAN MO PA ANG CONTENT MO AT GALINGAN MO PA AT MARAMING SALAMAT..,..
“Putang ina mo”
- Ninong Ry -
Quotable Quote for 2020
SORRY NAK POSO NEGRO MOUTH SI NINONG HE HE HE
@@NinongRy Boss Nong pwd ba gamitin pressure cooker sa pag sasaing nang bigas?
"What's up with you mga inaanak" HAHAHAHA Nice Ry! Congrats! More power! See you soon!🤗
YUN O HAHAHHAHHA
Nakakatuwang balikan ang sinimulan mo nong!
Wow grabe ang sarap naman 😍😍😍😋😋😋
"Tang ina mo wag mo kong ipahiya."
HAHAHAHAHHAAHHA LT NINONG! HAHAHAHAHAHAHA!
Judy ann’s ba yorn? Hhahaah. Watching from the bottom of your vlogs😂❤️
salamat sa ideas po, sarap talagang magluto support from babez
Hi Ninong Ry: di ko naluto yun Crispy Pata pero nag start lang ako sa Lechon Kawali. First time ko nagamit yun technique ninyo naging success ,wala ng talsik talsik ng pag prito. Panalo! Salamat. Crispy sarap!
HAHAHAHHAA I LOVE THE "Putangina mo wag mko pahiya"
SORRY NAK HA POSO NEGRO MOUTH SI NINONG
@@NinongRy ok lang yun Ninong uso na yan since 2016.
All is great, presentation and the swearing is really a catalyst that makes me stick to the end. The finish product is beyond my imagination. Keep it on guys.
Sarap mong magluto Pao now ko lang kita nagluto very impressive and also yummy all ur dishes hanga ako sa u all those years
salamat po sa mga way at technic nyu po CHEF RY .. malaking tulong po ito sa akin na bago palang po sa kusina ..kaya lage po akong na nonoud ng mga video nyu God bless po at more power pa po sa mga vedio nyu . 😇
Solid! 🍻
SALAMAT NAK
Panahong nagrereply pa si ninong
"tangina mo wag mo kong pahiya" hahaha new subscriber here bro.. love your content..
Ganyan din ako sa prrssure cooker lalo na yung tatanggalin na takip, kainis
Sarap manood.. Madami ako g natututunan
Nakakarelate naman yung "TANG INA MO WAG MO KONG IPAHIYA" AHAHAHAHAA
Ginagawa ko ngayon to ninong Ry, sana pumutok patapos na turbo wooooohhh
Tulo laway ko dito IDOL NINONG RY🤤
Ikaw na ang bagong paborito ko ninong ry!!! More power and more paputok sa pork skin sa yow... 🤙
Parang ang tagal na nitong video na to pero kung iisipin mo 9 months ago lang naman pero ang laki ng pinagbago ni ninong sa style nya pag present (though not complaining) labyu lods support kita sa lahat ng gagawin mo (huwag lng illigal) 😁
Ang sarap nito Ninong ka ka gutom.
Just went back to see the glory days of Ninong Ry. - 2024 august 11, 6:27pm, sunday.
Sayo ko lng pala makikita kung pano gumawa ng achara, kahit Crispy Pata yung content ninyo.👍