Crispy Pata Recipe (Pork Leg with Crispy Skin)

Crispy pata with dipping sauce on a plate with banana leaf.

Crispy Pata Recipe (Pork Leg with Crispy Skin)

Filipino pork leg dish cooked until tender, then deep-fried until the skin is golden and crisp.

Course Main Course

Cuisine Filipino

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 457kcal

Author Nora Rey

Cost $16-$18

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.

Cooking Tips

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.

Make Ahead

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.

Nutrition