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Crispy Pata with Annatto Oil Glaze
Traditional dish · Filipino
A flavorful twist on Crispy Pata, where the boiled pork leg is coated in a vibrant annatto oil glaze before deep-frying, adding a subtle earthy flavor and a richer color.
Ingredients
- Pork leg (hock or trotters)1 whole
- WaterEnough to cover
- Salt2 tablespoons
- Black peppercorns1 tablespoon
- Bay leaves3 leaves
- Garlic6 cloves, smashed
- Annatto seeds (atsuete)1/4 cup
- Cooking oil1 cup (for annatto oil) + for deep frying
- Soy sauce1/4 cup
- Vinegar1/4 cup
Steps
- 1
Boil the pork leg with water, salt, peppercorns, bay leaves, and garlic until tender (about 1-1.5 hours). Drain and pat dry.
- 2
Prepare the annatto oil: Heat 1 cup of cooking oil with annatto seeds over low heat until the oil turns deep orange. Strain out the seeds.
- 3
Brush the boiled pork leg generously with the warm annatto oil.
- 4
In a separate bowl, mix soy sauce and vinegar for the dipping sauce.
- 5
Heat enough cooking oil for deep frying in a large pot over medium-high heat.
- 6
Carefully deep-fry the annatto-glazed pork leg until the skin is very crispy and has a rich, deep color, about 10-15 minutes.
- 7
Remove from oil, drain on a wire rack, and let rest.
- 8
Serve hot with the soy-vinegar dipping sauce.
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