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Traditional Crispy Pata
Traditional dish · Filipino
A classic Filipino dish featuring a whole pork leg, boiled until tender, then deep-fried to achieve an incredibly crispy skin and succulent meat. Served with a soy-vinegar dipping sauce.
Ingredients
- Pork leg (hock or trotters)1 whole
- WaterEnough to cover
- Salt2 tablespoons
- Black peppercorns1 tablespoon
- Bay leaves3 leaves
- Garlic6 cloves, smashed
- Soy sauce1/2 cup
- Vinegar1/4 cup
- Cooking oilFor deep frying
Steps
- 1
Rinse the pork leg thoroughly. Place it in a large pot and cover with water. Add salt, black peppercorns, bay leaves, and smashed garlic.
- 2
Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until the pork leg is tender. Skim off any scum that rises to the surface.
- 3
Remove the pork leg from the pot and drain well. Let it cool and pat it dry with paper towels.
- 4
In a separate bowl, mix soy sauce and vinegar for the dipping sauce. Set aside.
- 5
Heat a generous amount of cooking oil in a deep fryer or a large, heavy-bottomed pot over medium-high heat. The oil should be hot enough to sizzle when a piece of pork is dropped in.
- 6
Carefully deep-fry the pork leg until the skin is deep golden brown and very crispy, about 10-15 minutes. Turn occasionally to ensure even crisping.
- 7
Remove the Crispy Pata from the oil and drain on a wire rack. Let it rest for a few minutes before serving.
- 8
Serve hot with the prepared soy-vinegar dipping sauce.
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