Crispy Pata
Crispy Pata is a popular Filipino dish featuring deep-fried pork leg, known for its incredibly crispy skin and tender, juicy meat. The pork is first simmered until tender, then air-dried and deep-fried to achieve its signature crunch. It's often served with a soy-vinegar dipping sauce.
An original recipe by Forkin
- Total time
- 5 hr 30 min
- Serves
- 6
- Difficulty
- Hard
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 pcspork hock, whole, about 1.5 kg
- 2.5 cupwater
- 3 pcsbay leaf
- 1 tbsppeppercorn, whole
- 2 tbspsalt
- 6 clovegarlic, smashed
- 6 cupvegetable oil, for deep-frying
dipping sauce
- 0.5 cupsoy sauce
- 0.5 cupvinegar, cane or white
- 2 clovegarlic, minced
- 0.25 pcsred onion, thinly sliced
- 1 pcschili, sliced (e.g., bird's eye)(optional)
- 1 tspsugar(optional)
Equipment
deep pot or dutch oven · large pot · wire rack · knife · thermometer
The method
Step by step
- 1
Wash the pork hock thoroughly and pat it dry.
About 5 min
Cook’s note: Ensure the pork is very clean to remove any impurities.
- 2
In a large pot, combine the pork hock, water, bay leaf, peppercorn, salt, and smashed garlic.
About 5 min
Cook’s note: Use a pot large enough to fully submerge the pork hock.
- 3
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the pork is very tender but not falling apart.
About 3 hr
Cook’s note: The pork should be easily pierced with a fork.
- 4
Remove the pork hock from the pot and let it cool completely on a wire rack.
About 30 min
Cook’s note: Reserve the cooking liquid for other dishes like soup if desired.
- 5
Once cooled, pat the pork hock very dry with paper towels. The drier it is, the crispier the skin will become.
About 5 min
Cook’s note: You can also air-dry it in the refrigerator overnight for best results.
- 6
In a small bowl, whisk together the soy sauce, vinegar, minced garlic, sliced red onion, sliced chili (if using), and sugar (if using) for the dipping sauce.
About 5 min
Cook’s note: Adjust the proportions to your taste for a balance of sweet, sour, and spicy.
- 7
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
About 10 min
Cook’s note: Use a thermometer to ensure the oil reaches the correct temperature. Do not overcrowd the pot.
- 8
Carefully lower the dried pork hock into the hot oil. Fry for 15-20 minutes, turning occasionally, until the skin is golden brown and very crispy.
About 20 min
Cook’s note: Be extremely careful as the oil may splatter. Use a splatter guard if available.
- 9
Remove the crispy pata from the oil and drain excess oil on a wire rack lined with paper towels.
About 5 min
Cook’s note: Let it rest for a few minutes before chopping to retain juices.
- 10
Chop the crispy pata into serving pieces and serve immediately with the prepared dipping sauce.
About 5 min
Cook’s note: A sharp knife or cleaver works best for cutting through the crispy skin.
Keep it good
Store leftover crispy pata in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 350°F (175°C) until crispy again.
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