You need some heat to cut the crazy amount of fat and grease. A dipping sauce of soy sauce and vinegar is served on the side, but ask for some hot sauce. For example, some of the meat inside were dried out, while other parts like the crackly skin, as long as you scraped off some of the subcutaneous fat (because there was A LOT), was lip-smackingly good. Some parts of the leg were better than others. The briny egg white was soft and the outer parts of the yolk which were almost liquid-like in texture was quite tasty.Īnd then the Crispy Pata ($12.95) arrived….Ī whole deep-fried pig’s leg, including the foot, it was huge, and beyond crispy. Baffling, but the salt-cured egg was at least nice. There was no dressing, and it seemed like just a bunch of ingredients in a bowl rather than a prepared dish. A condiment with some acid would have been nice to cut the grease, but creamy garlic sauce is hard to deny.Ĭonsidering I was about to eat a deep-fried pork leg, I thought vegetables seemed to be a good idea, so I ordered Ensaladang Mangga ($7.95), a confusing “salad” of diced mangoes, tomatoes, and onions with a shell-on, salted egg cut lengthwise on top. The oiliness aside, I liked the fried spinach with the garlic sauce. The fried spinach reminded me of oily ggennip twiggim (깻잎 튀김 Korean perilla leaf tempura), but without the spicy herbal bite of perilla leaves. According to the owner, it was just a little something to tide us over until our entrées were ready. This past weekend, David and I finally dropped by for pork leg and a little bit more.ĭinner began with a complimentary plate of fried spinach with garlic sauce. Sa Aming Nayon is another Filipino restaurant to open in the East Village this year, and since I read about the crispy pata in the Village Voice, I’ve been longing for crispy pork leg.
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