Crispy Pata
Crispy Pata
Golden, Crackling Pork Knuckle Everyone Fights Over
About This Recipe
Crispy Pata ranks among the most ordered dishes in Filipino restaurants for good reason. A whole pork leg gets simmered until fork-tender, dried thoroughly, then deep-fried until the skin shatters at first bite. That contrast between the crackling exterior and the melt-in-your-mouth meat inside is hard to beat.
Most Filipino households reserve this dish for celebrations - birthdays, fiestas, Noche Buena. But honestly, any weekend gathering turns into a party once somebody brings out crispy pata on a platter. The trick that separates a great version from a soggy one? Getting the skin bone-dry before it hits the oil. Patience during that step pays off big time.
Ingredients
- 1 whole pork leg (pata), about 2-3 lbs
- 1 tbsp whole black peppercorns
- 5 dried bay leaves (laurel)
- 1 head garlic, crushed
- 2 tbsp salt
- 1 tbsp soy sauce
- Water for boiling
- Cooking oil for deep frying
- 1/2 cup vinegar (for dipping sauce)
- 3 tbsp soy sauce (for dipping sauce)
- 4 cloves garlic, minced (for dipping sauce)
- 2 bird's eye chili, chopped (for dipping sauce)
- 1 medium onion, chopped (for dipping sauce)
Instructions
- 1
Boil the Pork Leg
Place the pork leg in a large pot and cover with water. Add peppercorns, bay leaves, crushed garlic, salt, and soy sauce. Bring to a boil, then reduce heat and simmer for 1 hour to 1.5 hours until tender. A fork should go through the meat easily.
- 2
Dry the Pata Thoroughly
Remove the pork leg from the pot and drain well. Pat dry with paper towels - this step is critical for achieving crispy skin. Let it air dry for at least 30 minutes in the refrigerator uncovered. The drier the skin, the crispier the result.
- 3
Prepare the Dipping Sauce
While waiting, combine vinegar, soy sauce, minced garlic, chopped chili, and onion in a small bowl. Mix well and set aside. Some families add a pinch of sugar to balance the acidity.
- 4
Deep Fry the Pata
Heat cooking oil in a large, deep pot or wok (enough to submerge the pata). When oil reaches 350F (175C), carefully lower the pork leg into the hot oil. Be cautious as it will splatter. Fry for 15-20 minutes, turning occasionally, until the skin is golden brown and crispy all over.
- 5
Rest and Serve
Remove the crispy pata from oil and drain on a wire rack. Let it rest for 5 minutes before chopping into pieces with a heavy cleaver. Arrange on a platter and serve with the spiced vinegar dipping sauce alongside steamed rice.
Tips & Variations
Air Dry Overnight
For extra crunch, boil the pata a day ahead and leave it uncovered in the fridge overnight. The cold dry air works wonders on the skin.
Oil Temperature Matters
Keep oil between 340-360F. Too cool and the skin absorbs grease. Too hot and the outside burns before the inside crisps through.
Use a Splatter Guard
Pork skin pops aggressively in hot oil. A mesh splatter guard and long tongs will save you from burns. Stand back when lowering the pata.