Crispy Pata is a special kind of dish—not something you eat every day, but when you do, it should be nothing short of amazing. The skin should be golden and crispy enough to break with just a fork, while the meat stays tender and juicy on the inside.
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What is Crispy Pata?
Crispy Pata is the ultimate comfort food in Filipino cuisine. Pork hock or knuckle is simmered until tender, then deep-fried to get that crispy skin while the meat stays tender and juicy inside. It's usually served with a soy-vinegar dipping sauce.
Ingredients you'll need
Notes and substitutions
- Pork hock (knuckle): This is the lower part of a pig’s leg, right above the foot. It has both meat and skin, and when cooked, it turns tender and develops a rich, gelatinous texture thanks to the collagen.
- Star anise: This spice is shaped like a star and has a mild licorice-like flavor. It’s optional, but it helps reduce any strong pork smell. You can also use other aromatics like lemongrass, cloves, or Chinese five-spice powder—just adjust the amount to your taste.
How to make this recipe
Step 1: Prepare the pork hock
Rinse the pork hock well under cold water. Check the skin for any leftover hairs. If there are any, carefully singe them off using an open flame or a kitchen torch. Just burn off the hairs—don’t cook the skin.
Optional: You can wrap the pork hock in a cooking mesh to help it stay together and make it easier to handle. Lay the mesh flat, place the pork hock in the center, wrap it snugly, and tie the ends.
PRO TIP: Using a mesh helps the pork hock keep its shape and makes it easier to lift out of the pot without it falling apart.
Step 2: Tenderize the meat
In your electric pressure cooker, 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, and 2 cups of water. Give it a quick stir to mix everything together.
Add the pork hock, making sure it’s not pressed against the sides of the pot to help keep the skin intact. Cook for about 1½ to 2 hours, depending on the size and desired tenderness.
If you're using a stovetop:
Place the pork hock in a large pot and make sure it’s fully covered with water. Bring it to a boil over high heat, then lower the heat to medium-low. Let it simmer gently for 3 to 4 hours, or until the meat is nice and tender.
PRO TIP: If you have a pressure cooker, use it to speed up the cooking and help the pork hock turn out evenly tender. For that irresistible crispy skin, the key is to cook the meat until it’s tender but still holds 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—this helps prevent it from sticking.
Place the pork hock on a wire rack (or a plate) and let it dry in the fridge overnight. If you're short on time, you can use a turbo broiler, air fryer, or a low-temperature oven set to around 250°F (121°C) to help dry out the skin.
PRO TIP: If the mesh sticks to the skin, wet it slightly to help release it without tearing. Use your fingers to gently remove it and avoid damaging the tender skin.
Step 4: Fry the pork hock
Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat—enough to fully or mostly submerge the pork hock. You're going for a deep-fry here to get that signature crispy, blistered skin.
The oil should reach around 350°F (177°C). If you don’t have a thermometer, you can test it by dipping in a wooden toothpick—if small bubbles form around it, the oil is ready.
Carefully lower the pork hock into the hot oil. Fry for about 15 to 20 minutes, flipping halfway through, until the skin is golden brown and super crispy. Watch it closely near the end to avoid burning.
CAUTION: Hot oil can pop and splatter while frying, so be extra careful. Use a splatter screen if you have one, and keep a safe distance to avoid burns.
Step 5: Drain the Crispy Pata
Carefully lift the pork hock out of the hot oil and place it on a wire rack or a plate lined with paper towels. This helps drain excess oil and keeps the skin nice and crispy.
Step 6: Make the dipping sauce
In a bowl, combine the ¼ cup vinegar, 2 tablespoons soy sauce, 2 tablespoons water, ¼ cup finely chopped onions, 1-2 cloves garlic (minced), chilies (if using), 1 tablespoon sugar, and ground pepper to taste. Adjust the seasoning as needed.
How to store Crispy Pata before frying
Let the cooked pork hock cool completely before storing. Wrap it tightly in cling wrap and refrigerate for up to 3 days. To freeze, wrap it in cling wrap and place it in a freezer-safe bag or container. It will keep for up to 3 months.
When you're ready to fry, you can cook it straight from frozen. Just lower the oil temperature slightly to give the inside time to heat through without burning the skin.
Recipe FAQs
Crispy Pata is made from pork hock or knuckle—the part of the pig where the leg meets the foot. In some cases, the cut includes the foot (trotter) as well.
Boil the pork hock for about 1½ to 2 hours in a pressure cooker, or 3 to 4 hours on the stovetop. Cooking time can vary depending on the size of the hock and how tender you want it.
Yes, you can! An air fryer is a healthier alternative since it uses much less oil. Lightly spray the pork hock with oil to help the skin crisp up. Cook at 400°F (204°C) for about 30 minutes, flipping halfway through for even browning.
Try these Filipino fried dishes
- Lechon Kawali: Crispy pork belly that's deep-fried or air-fried , served with lechon sauce or vinegar-based dipping sauce.
- Lumpiang Shanghai: Classic spring rolls stuffed with ground pork and vegetables, then deep-fried until golden and crunchy. Lumpiang Gulay, Dynamite Lumpia, and Shrimp Lumpia are delicious variations.
- Fried Bangus: Marinated milkfish fried until crisp. It is often enjoyed as part of a traditional silog breakfast.
- Camaron Rebosado: Battered and deep-fried shrimp, often paired with a sweet and sour dipping sauce.
- Fried Whole Fish: Whole fish seasoned and lightly coated in starch, then deep-fried until golden and crispy.
- Fried Calamari: Lightly battered squid fried until crisp and tender.
Other pork recipes you may like
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📖 Recipe
Crispy Pata Recipe
Equipment
- Pressure cooker or large pot (for boiling)
- Large heavy-bottomed pot or wok (for frying)
Ingredients
For the Crispy Pata
- 2 pork hock (with or without the trotters), about 4-5 pounds (see note)
- 3 tablespoons kosher salt (use half for table salt)
- 1 tablespoon whole peppercorns
- 1 head garlic smashed
- 3 bay leaves
- 2 star anise (see note)
- ½ cup vinegar
- ¼ cup fish sauce
For the dipping sauce
- ¼ cup vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- ¼ cup finely chopped red onion or shallot
- 1-2 cloves garlic minced
- Bird's eye chilies to taste; chopped
- 1 tablespoons sugar
- Ground black pepper to taste
Instructions
- Prepare the pork hock: Rinse thoroughly under cold water. If there are any hairs on the skin, singe them off with a kitchen torch or over an open flame.As an option, wrap the hock in cooking mesh to keep it intact and make it easier to handle. Place it in the center of the mesh, wrap snugly, and secure the ends.
- Tenderize the meat: In a pressure cooker, combine salt, peppercorns, garlic, bay leaves, star anise, vinegar, fish sauce, and 2 cups of water. Stir to mix. Add the pork hock, making sure it’s not pressed against the sides of the pot to help keep the skin intact. Cook for 1½ to 2 hours, depending on the size and how tender you want it.For stovetop cooking, make sure the pork is fully submerged in water. Bring to a boil over high heat, then lower to a gentle simmer. Cook for 3 to 4 hours, or until tender.
- Dry for crispy skin: Use the mesh to carefully lift the pork hock out of the pot. While it’s still warm and moist, gently remove the mesh to prevent it from sticking to the skin. Place the pork on a wire rack (or plate) and let it dry in the fridge overnight, uncovered.If you're short on time, you can speed up the drying process using a turbo broiler, air-fryer, or a low-temperature oven at around 250°F (121°C).PRO TIP: If the mesh sticks, dampen it slightly to help release it without tearing the skin. Use your fingers to avoid damaging the delicate skin.
- Fry: Heat enough oil in a large pot over medium-high heat to fully or mostly submerge the pork hock. Once the oil reaches 350°F (177°C)—or small bubbles form around a wooden toothpick—carefully lower the pork hock in. Fry for 15–20 minutes, flipping halfway, until golden brown and crispy.CAUTION: Hot oil may splatter. Use a splatter screen and keep a safe distance to avoid burns.
- Drain: Carefully remove the pork hock from the oil and place it on a wire rack or paper towels to drain excess oil and keep the skin crispy.
- Make the dipping sauce: Combine the vinegar, soy sauce, water, chopped onions, garlic, chilies (if using), sugar, and pepper in a bowl. Taste and adjust. Serve and enjoy!
Notes
- Pork Hock: Also known as knuckle, it is the lower part of a pig's leg, where it meets the foot. It contains both meat and skin, and when cooked, it develops a collagen-rich and gelatinous texture.
- Star Anise: A spice with a distinct star-shaped appearance and a licorice-like flavor. While it's optional, it helps neutralize any strong odors from the pork leg. You can use other aromatic ingredients like lemongrass, cloves, or Chinese five-spice powder. Adjust quantities to taste.
Therese
Looks like i won’t be needing a knife for this. Ill make it for Christmas. Thanks
Nora Reyes
Hi Therese, Seriously, you won't be needing a knife...just a fork or your fingers! =) Enjoy!