Crispy pata is a Filipino dish made by cooking pork leg until tender, then deep-frying it until the skin is golden and crisp.
It's often served for gatherings and special meals, with a vinegar dipping sauce on the side.
This recipe will show you how to get crispy skin and tender meat that's worth the effort.
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Ingredients You'll Need
Notes and Substitutions
- Pork hock (knuckle): This cut comes from the lower part of the pig's leg, right above the foot. It has meat and skin, and it turns tender as it cooks.
- Star anise: Optional, but it adds flavor and can help with any strong pork smell. You can also use lemongrass, cloves, or a little Chinese five-spice powder instead.
How to Make Crispy Pata (Step-by-Step)
Step 1: Clean the pork hock
Rinse the pork hock well under cold water and check the skin for any hairs.
If there are any, carefully burn them off with an open flame or kitchen torch. Try not to burn the skin.
If you want, wrap the pork hock in a cooking mesh so it holds its shape better and is easier to lift later.
Step 2: Cook until tender
For a pressure cooker:
In the pot, combine:
- 3 tablespoons kosher salt (use half for table salt)
- 1 tablespoon whole peppercorns
- 1 head garlic (smashed)
- 3 bay leaves
- 2 star anise
- ½ cup vinegar
- ¼ cup fish sauce
- 2 cups of water
Stir everything together, then add the pork hock. Try to keep it from pressing against the sides of the pot, so the skin stays intact.
Cook until tender, about 1½ to 2 hours, depending on the size.
For the stovetop:
Use the same ingredients, but add enough water to fully cover the pork hock in the pot.
Bring to a boil over high heat, then lower the heat to medium-low.
Simmer for 3 to 4 hours, or until tender.
TIP: Cook the pork until tender, but not so much that it falls apart. It should still hold its shape for frying.
Step 3: Dry the pork for crispy skin
Use the mesh to carefully lift the pork hock out of the pot.
Remove the mesh right away while the skin is still moist so it does not stick. If it does stick, wet it slightly and remove it gently so the skin does not tear.
Place the pork hock on a wire rack or plate and let it dry in the fridge overnight.
If you are short on time, you can use a turbo broiler, air fryer, or low oven at 250°F to help dry the skin.
Step 4: Fry until crisp
Heat enough oil in a large, heavy-bottomed pot to fully or mostly cover the pork hock. Heat the oil over medium-high heat until it reaches about 350°F.
If you do not have a thermometer, dip in a wooden toothpick. If small bubbles form around it, the oil is ready.
Fry for 15 to 20 minutes until the skin is golden brown and crisp. Turn as needed and watch it closely near the end so it does not burn.
Caution: Hot oil may splatter, so be careful. A splatter screen can help.
Step 5: Drain
Carefully lift the pork hock out of the hot oil. Place it on a wire rack or a plate lined with paper towels to drain any excess oil.
Step 6: Make the dipping sauce
In a bowl, combine:
- ¼ cup vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- ¼ cup finely chopped onions
- 1 to 2 cloves garlic (minced)
- chilies (if using)
- 1 tablespoon sugar
- ground pepper (to taste)
Stir until combined, then taste and adjust as needed.
Serve your crispy pata while hot and crisp, with the dipping sauce on the side.
Tips for Crispy Skin
- Cook the pork until tender, but not falling apart. It should still hold its shape for frying.
- Dry the skin well. Let it sit in the fridge overnight so it dries out and crisps up better.
- Use enough oil. The pork should be fully or mostly submerged so the skin fries more evenly.
- Make sure the oil is hot before frying. This helps the skin turn crisp and golden.
How to Make Ahead
Crispy pata is best hot and freshly fried. You can cook the pork hock ahead of time and fry it just before serving.
- To make ahead: Cook the pork hock until tender, then let it cool completely.
- To refrigerate: Place it on a rack or plate and let it dry in the fridge overnight before frying. Keep it in the fridge for up to 3 days.
- To freeze: Wrap it well and freeze for up to 3 months.
- When ready to fry: Thaw in the fridge first if frozen, then fry until hot and crisp.
Recipe FAQs
Crispy pata is usually made with pork leg, also called pork hock or knuckle.
It depends on the size and how tender you want it.
In a pressure cooker, it usually takes about 1½ to 2 hours. On the stovetop, it usually takes about 3 to 4 hours.
The skin may not have dried enough, or the oil may not have been hot enough before frying.
Yes. You can cook the pork ahead, dry it in the fridge, and fry it just before serving.
You can use an air fryer to dry or reheat it, but deep-frying works best.
Try These Filipino Fried Dishes
- Lechon kawali: Crispy pork belly served with lechon sauce or a vinegar dipping sauce.
- Lumpiang shanghai: Fried spring rolls filled with ground pork and vegetables.
- Daing na bangus: Marinated milkfish fried until crisp.
- Camaron rebosado: Battered shrimp fried until golden and crisp.
- Fried whole fish: Whole fish fried until golden and crispy.
- Fried calamari: Squid fried until crisp and tender.
Other Pork Recipes You May Like
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📖 Recipe
Crispy Pata Recipe (Pork Leg with Crispy Skin)
Equipment
- Pressure cooker or large pot (for boiling)
- Large heavy-bottomed pot or wok (for frying)
Ingredients
For the pork
- 2 pork hock (with or without the trotters)
- 3 tablespoons kosher salt (use half for table salt)
- 1 tablespoon whole peppercorns
- 1 head garlic smashed
- 3 bay leaves
- 2 star anise
- ½ cup vinegar
- ¼ cup fish sauce
- 2 cups water
- Neutral oil (for frying)
For the dipping sauce
- ¼ cup vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- ¼ cup finely chopped red onion or shallot
- 1 to 2 garlic cloves minced
- Bird's eye chilies optional
- 1 tablespoons sugar
- Ground black pepper to taste
Instructions
- Clean the pork: Rinse the pork hock and check the skin for any hairs.If there are any, carefully burn them off with an open flame or kitchen torch. Try not to burn the skin.If you want, wrap the pork hock in a cooking mesh so it holds its shape better and is easier to lift later.
- Cook until tender: Pressure cooker: Combine the salt, peppercorns, garlic, bay leaves, star anise, vinegar, fish sauce, and 2 cups water. Add the pork hock and cook for 1½ to 2 hours, depending on the size.Stovetop: Use the same ingredients, but add enough water to fully cover the pork hock. Bring to a boil, then lower the heat and simmer for 3 to 4 hours, or until tender.
- Dry the pork: Lift the pork hock out of the pot and remove the mesh right away while the skin is still moist so it does not stick.If needed, wet it slightly to loosen it, then remove it gently so the skin does not tear.Place the pork hock on a wire rack or plate and refrigerate overnight to dry.
- Fry: Heat enough oil to fully or mostly cover the pork hock over medium-high heat. If you have a thermometer, bring it to about 350°F.Fry for 15 to 20 minutes, turning as needed, until golden brown and crisp.
- Drain: Place it on a wire rack or paper towel-lined plate to drain.
- Make the dipping sauce: Combine the vinegar, soy sauce, water, onion, garlic, chilies if using, sugar, and ground pepper in a bowl.Mix, then taste and adjust as needed.
- Serve: Serve crispy pata hot with the dipping sauce on the side.
Notes
- Pork hock: Use a meaty cut with the skin on.
- Star anise: Optional, for extra flavor. You can use lemongrass, cloves, or a little five-spice powder instead.
- Cook the pork until tender, but not falling apart. It should still hold its shape for frying.
- Dry the skin well. Let it sit in the fridge overnight so it dries out and crisps up better.
- Use enough oil. The pork should be fully or mostly submerged so the skin fries more evenly.
- Make sure the oil is hot before frying. This helps the skin turn crisp and golden.
- To make ahead: Cook the pork hock until tender, then let it cool completely.
- To refrigerate: Place it on a rack or plate and let it dry in the fridge overnight before frying. Keep it in the fridge for up to 3 days.
- To freeze: Wrap it well and place it in a freezer-safe bag or container for up to 3 months.
- When ready to fry: Thaw in the fridge first if frozen, then fry until hot and crisp.
Therese says
Looks like i won’t be needing a knife for this. Ill make it for Christmas. Thanks
Nora Reyes says
Hi Therese, Seriously, you won't be needing a knife...just a fork or your fingers! =) Enjoy!