Crispy Pata

Name: Crispy Pata
Prep time: 20 min
Cook time: 120 min
Yield: 4 portions
Cuisine: Filipino
Ingredients: 1½ kg · 3¼ lb pork hock (pata), front, about 1.5 kg; 3 l · 12 cups water; 40 g · 1 head garlic, crushed; 150 g · 1 onion onion; 2 g · 4 leaves bay leaves; 5 g · 2 tsp whole peppercorns; 60 ml · ¼ cup soy sauce; 2 g · 2 stars star anise; 30 g · 2 tbsp salt; 2 l · 8 cups oil for deep frying; 150 ml · ¾ cup soy-vinegar dip with onion and chili, to serve

🍽 Serves 4⏱ Prep 20 min🔥 Cook 120 min⏳ Rest 720 min🌍 Filipino

Pork knuckle simmered with aromatics, dried, then deep-fried until the skin puffs and crackles.

📍 Manila · Philippines

The story of the dish

Crispy pata is said to have started at the Barrio Fiesta restaurant in Manila in the 1950s and became a pulutan and party favourite.

The name: Pata is the Spanish word for 'leg'.

Ingredients

Ingredient	EUg · ml	UScups · spoons
pork hock (pata) front, about 1.5 kg	≈ 1½ kg	≈ 3¼ lb
water	≈ 3 l	≈ 12 cups
garlic crushed	≈ 40 g	≈ 1 head
onion	≈ 150 g	≈ 1 onion
bay leaves	≈ 2 g	≈ 4 leaves
whole peppercorns	≈ 5 g	≈ 2 tsp
soy sauce	≈ 60 ml	≈ ¼ cup
star anise	≈ 2 g	≈ 2 stars
salt	≈ 30 g	≈ 2 tbsp
oil for deep frying	≈ 2 l	≈ 8 cups
soy-vinegar dip with onion and chili to serve	≈ 150 ml	≈ ¾ cup

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Dji Osmo Pocket 4 Creator Combo	🛒 Buy	🛒 Buy
Filipino Wok	🛒 Buy	🛒 Buy
Cutting Board	🛒 Buy	🛒 Buy
Mixing Bowl	🛒 Buy	🛒 Buy
Pressure Cooker	🛒 Buy	🛒 Buy
Instant-Read Thermometer	🛒 Buy	🛒 Buy

Also used: large stock pot · deep pot or fryer · splatter screen · wire rack

Method

Simmer the pata with water, garlic, onion, bay, peppercorns, soy sauce, star anise and salt for 1.5 hours until tender.
Drain and dry completely, then refrigerate uncovered overnight.
Prick the skin all over with a fork.
Deep-fry in hot oil, covered with a splatter screen, 15 to 20 minutes until puffed and crisp.
Rest 5 minutes and serve with the soy-vinegar dip.

🌡️ Oil 180°C (355°F)

👨‍🍳 Chef’s tips

The skin must be completely dry before frying: dry overnight in the fridge.

📱 Scan to watch me cook ityoutu.be/Hq8xTaKSabgEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 4

980kcal

56 gprotein

4 gcarbs

82 gfat

Allergens

GlutenSoySulphites

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▶ Watch me cook it: youtu.be/Hq8xTaKSabg

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