Go Back

Crispy Pata

Delicious pork leg meat that is tender  and juicy in the inside with a crispy crackle in its skin with a matching spicy dipping sauce consisting of  vinegar, soy sauce, calamansi  juice and  slices of red onions – this crispy pata recipe is a popular  favorite indulgence of the meat-loving Filipinos.
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Main Course
Cuisine: Filipino
Keyword: Crispy Pata
Servings: 3 people
Cost: $10

Equipment

  • Cooking Pot
  • Frying Pan
  • Pressure cooker optional

Ingredients

  • 1 pc Pork Leg front leg preferred
  • 5 leaves Laurel or Bay leaves
  • 1 tablespoon Peppercorns
  • 5 cloves Crushed garlic
  • 1 medium Onion sliced
  • 2 tablespoon Salt divided
  • 3 cups cooking Oil

For the Crispy Pata Dipping Sauce

  • 1/4 cup Soy sauce
  • 1 tablespoon White Vinegar
  • 1 tablespoon Sugar Brown or White will do
  • 1 tablespoon Calamansi juice
  • 1 big Red onion chopped in small pieces
  • 3 pcs Hot Chilli Pepper (Siling Labuyo) optional

Instructions

  • Clean the pork pata by washing it and removing any remaining hairs if any.
  • Put water in a cooking pot and add  bay leaves, peppercorn, crushed garlic, onion and 1 tablespoon salt. Add in the pork leg making sure it is submerged in the water. Boil it for 2 hours or until pork leg is tender.
  • Remove pork from the pot. Let it cool and dry for 20 minutes. Then rub the salt all over the pork.
  • Heat oil in the pan and fry the pork leg until golden brown and crispy, flipping the other side as needed.
  • Transfer to a wire rack to drain excess oil.
  • Place it to a serving plate and serve with the crispy pata dipping sauce.

For the sauce

  • Combine the soy sauce, vinegar, sugar, calamansi juice, onions, the chilli pepper and mix them all together.

Notes

  1. Be careful when deep frying the pork to avoid getting burned from splashing hot oil.
  2.  Put aromatics and salt when boiling the pork so that the pork can absorb their flavors and pleasant aroma.