Crispy Pata is a deep fried pork leg or limb served with soy sauce-vinegar dipping sauce. It is similar to lechon kawali. The only difference is the cut of meat used. But they are both similar in taste. It is called crispy pata because when the pork leg (pata) is deep fried in hot cooking oil, the blisters start to come out and the skin becomes crispy. This dish has become more and more popular in many Filipino restaurants and is often served some atchara on the side.
During deep frying, try to cover the pan partially with lead. This will lessen the hot oil splashing. If you don’t have enough oil, you may flip the pata to other side. The indication that the pata is cooked, you will notice it will start to blister.
- 1 whole pata pork leg (2 lbs. with knuckles)
- 2 bay leaves
- 3 cloves garlic pressed
- 1 tbsp. whole peppercorn
- ground black pepper
- salt to taste
- enough water to cover the meat
- cooking oil
- Servings: 4
- Time: 1 hour 30 minutes
- Level: Easy
- Cuisine: Filipino
(5 / 5)
- Place pata in deep pan with boiling water. Add the garlic, salt, whole pepper corn and bay leaves. Simmer over low heat for about 1 hour or until fork tender. A Pressure cooker might take 40 minutes.
- When pata is tender, remove from pot and drain excess oil or water.
- After the pata was drained thoroughly. (You can put it in the fridge for 24 hours to drain well.) Rub salt and pepper around the meat. Sprinkle with flour on all sides.
- In deep frying pan, heat cooking oil. Deep fry the pork over medium high heat until golden brown and crispy on all sides. Alternatively, you can use turbo broiler or cook in oven for about 450 – 475 degrees F until all sides are crispy and brown.
- Slice the pata into serving pieces. Serve with atchara, lechon sauce or soy sauce dipping sauce.
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