Crispy Pata

Yields: 2 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 2 Hr Total Time: 2 Hr 15 Mins
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Crispy Pata is a popular dish in the Philippines that is made from deep-fried pig’s leg. The pig’s leg is first boiled until tender, then marinated in a mixture of soy sauce, bay leaves, peppercorns, and other spices before being deep-fried until the skin is crispy and golden brown.

The dish is often served as a main course, accompanied by a dipping sauce made from vinegar and chili peppers. It can also be served with a side of kakang gata, a thick coconut milk sauce, or with a side of atchara, a pickled papaya relish.

Crispy Pata is a favorite among Filipinos and is often served at special occasions such as weddings and parties. It’s also a popular dish in Filipino restaurants and can be found in many Filipino communities around the world.

The dish is easy to make and is a great way to enjoy the flavorful meat of a pig’s leg. To make crispy pata, you will need a large pot, a deep fryer, and a marinade made from soy sauce, bay leaves, peppercorns, and other spices. The pig’s leg is first boiled until tender and then marinated overnight in the mixture. The next day, the pig’s leg is deep-fried until the skin is crispy and golden brown.

Crispy Pata is a delicious and satisfying dish that is sure to be a hit with your family and friends. The combination of the tender meat and crispy skin is irresistible and the dipping sauce adds a delicious kick of flavor. If you haven’t tried it yet, be sure to give it a try and experience the delicious taste of Crispy Pata!


0/16 Ingredients
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  • Dipping sauce


0/8 Instructions
    Dipping Sauce
  • Combine vinegar, soy sauce, onion, garlic, ground black pepper and coriander in a jar with a lid and shake. Set aside.
  • Preparing the Pork Hock
  • In a large bowl, rub salt and pepper on pork hock until evenly coated.
  • In a deep pot with water, transfer the seasoned pork hock. Make sure the pork hock is submerged in water.
  • Add peppercorn, onion, garlic, bay leaves and lemon grass. Cover and bring to a boil. Once boiling, turn the heat to medium low and let it simmer for 40 minutes or until the meat is tender.
  • When the pork hock is tender, remove from the pot. Drain excess liquid and air-dry. Set aside.
  • Frying the Pork Hock
  • Heat oil in a deep, heavy-bottomed pot then put the boiled pork hock carefully.
  • Flip to cook each side to cook evenly for 15 minutes or until it turns golden brown and crispy.
  • Transfer to a strainer to drain off excess oil. Serve while hot with dipping sauce. Enjoy!

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