Crispy Pata is an indulgence—the kind of dish you don't savor every day, but when you do, it has to be truly exceptional. It needs a crispy golden exterior that practically shatters when you touch it, while the inside is moist and tender.
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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 achieve a crispy skin while keeping the meat inside tender and juicy. It's often served with a soy-vinegar dipping sauce.
Ingredients you'll need
Notes and substitutions
- 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.
How to make this recipe
Step 1: Prepare the pork hock
Thoroughly rinse the pork hock under cold water. If you notice any hairs on the skin, you'll need to singe them off by briefly passing over an open flame or using a kitchen torch. Be careful to lightly burn off the hairs without cooking the skin itself.
As an option, wrap the pork hock in a cooking mesh to keep it intact and makes it easier to handle. Lay the mesh flat and place the hock in the center. Wrap snugly, securing the ends with twine or by tying.
PRO TIP: Using a mesh is beneficial as it maintains the shape of the pork hock and makes it easier to remove from the pot without falling apart.
Step 2: Cook the pork hock
Combine the salt, peppercorns, garlic, bay leaves, star anise, vinegar, fish sauce, and 2 cups of water in your electric pressure cooker. Mix them together.
Place the pork in the pot, making sure it's well-positioned for even seasoning and to keep the skin intact. Cook for 1½ to 2 hours, depending on the size and desired tenderness.
For stovetop cooking, make sure to fully submerge the pork hock in water. Bring it to a boil over high heat, then reduce to medium-low to maintain a gentle simmer, cooking until tender for about 3-4 hours.
PRO TIP: If you have a pressure cooker, use it to speed up the cooking process and ensure that the pork hock becomes evenly tender. The key to achieve that irresistible crispiness is to boil the meat until it's tender enough to melt in your mouth.
Step 3: Dry the pork hock
Use the mesh to carefully lift and remove the pork hock from the pot. Remove the mesh right away while it's still moist to avoid it sticking to the skin.
Place the pork hock on a plate and let it dry in the fridge overnight. If you're in a hurry, you can dry it in a turbo broiler or a low-temperature oven around 250°F (121°C).
PRO TIP: If the mesh sticks to the skin, wet it slightly. This helps in removing the mesh without damaging the tender skin. Use your hands instead of tongs to prevent breaking the skin.
Step 4: Fry the pork hock
Heat a generous amount of oil in a deep fryer or a large pot over medium-high heat. The oil should reach about 350°F (177°C), ideal for achieving crispy skin. You can also check the oil temperature by placing a wooden toothpick in the oil. If small bubbles form around it, the oil is ready for frying.
Carefully lower the pork hock into the hot oil. Fry until it turns golden brown and the skin is crispy, about 15 to 20 minutes depending on the size of the hock. Flip it halfway to cook it evenly and brown all sides.
CAUTION: Watch out for oil popping and splattering while frying. Use a splatter screen for protection and keep your distance to avoid burns.
Step 5: Drain the Crispy Pata
Carefully remove the Crispy Pata from the oil and let it drain on a wire rack or paper towels. This helps to remove any excess oil and keeps the skin crispy.
Step 6: Make the dipping sauce
Combine the vinegar, soy sauce, water, chopped onions, garlic, chilies (if using), sugar, and pepper in a bowl. Adjust according to your preference.
Storing Crispy Pata before frying
Let the Crispy Pata cool completely after cooking. Refrigerate in an airtight container for up to 3 days.
To freeze, wrap it tightly in cling wrap or aluminum foil, then place it in a freezer-safe bag or container for up to 3 months. You can fry it straight from the freezer. Use a slightly lower oil temperature to make sure the inside warms up and cooks through without burning the outside.
Recipe FAQs
The pork hock or knuckle, which is the part of the pig where the leg meets the foot, is used for Crispy Pata. Sometimes, this cut includes the foot (trotter) as well.
Boil the pork hock for about 1½ to 2 hours in a pressure cooker or 3-4 hours on a stovetop. The cooking time may vary depending on the size and tenderness desired.
Yes. Using an air fryer is a healthier alternative by using significantly less oil. Lightly spray with oil before air frying to help achieve a crispy skin. Cook at a high temperature, around 400°F (204°C), for about 30 minutes, flipping halfway through.
More Filipino fried dishes
- Lechon Kawali: Crispy pork belly deep-fried or air-fried with a crispy skin and tender meat, served with lechon sauce or vinegar-based dipping sauce.
- Lumpiang Shanghai: Spring rolls filled with a mixture of ground pork and vegetables, then deep-fried until golden and crunchy. Lumpiang Gulay, Dynamite Lumpia, and Shrimp Lumpia are delicious variations.
- Fried Bangus: Milkfish marinated in vinegar, garlic, and spices, then deep-fried until crispy. It is often enjoyed as part of a traditional silog breakfast.
- Camaron Rebosado: Deep-fried battered shrimp served with a sweet and sour dipping sauce.
- Fried Whole Fish: Fish seasoned and lightly coated with starch, deep-fried until golden and crispy.
- Fried Calamari: Tender squid pieces coated in a light batter, then deep-fried until crispy.
Other pork recipes you may like
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📖 Recipe
Crispy Pata Recipe
Equipment
- Pressure cooker or large pot (for boiling)
- Large pot (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 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: Thoroughly rinse the pork hock under cold water. If you notice any hairs on the skin, singe them off by briefly passing over an open flame or using a kitchen torch.As an option, wrap the pork hock in a cooking mesh to keep it intact and makes it easier to handle. Lay the mesh flat and place the hock in the center. Wrap snugly, securing the ends with twine or by tying.
- Cook: Combine the salt, peppercorns, garlic, bay leaves, star anise, vinegar, fish sauce, and 2 cups of water in your pressure cooker. Mix them together. Place the pork in the pot, making sure it's well-positioned for even seasoning and to keep the skin intact. Cook for 1½ to 2 hours, depending on the size and desired tenderness. For stovetop cooking, make sure to fully submerge the pork hock in water. Bring it to a boil over high heat, then reduce to medium-low to maintain a gentle simmer, cooking until tender for about 3-4 hours.
- Dry: Use the mesh to carefully lift and remove the pork hock from the pot. Remove the mesh right away while it's still moist to avoid it sticking to the skin. Place the pork hock on a plate and let it dry in the fridge overnight. If you're in a hurry, you can dry it in a turbo broiler or a low-temperature oven around 250°F (121°C). PRO TIP: If the mesh sticks to the skin, wet it slightly. This helps in removing the mesh without damaging the tender skin. Use your hands instead of tongs to prevent breaking the skin.
- Fry: Heat a generous amount of oil in a deep fryer or a large pot over medium-high heat. The oil should reach about 350°F (177°C), ideal for achieving crispy skin. You can also check the oil temperature by placing a wooden toothpick in the oil. If small bubbles form around it, the oil is ready for frying. Carefully lower the pork hock into the hot oil. Fry until it turns golden brown and the skin is crispy, about 15 to 20 minutes. Flip it halfway to cook it evenly and brown all sides. CAUTION: Watch out for oil popping and splattering while frying. Use a splatter screen for protection and keep your distance to avoid burns.
- Drain: Carefully remove from the oil and let it drain on a wire rack or paper towels. This helps to remove any excess oil and keeps 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. Adjust according to your preference.
- Enjoy the Crispy Pata with white rice, Sinangag, or Java Rice. Serve with a side of Achara and dipping sauce for a satisfyin meal.
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!