Crispy Pata
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
10 hrs 15 mins
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Servings
4
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Calories
953 kcal
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Course
Main Course, Appetizer
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Cuisine
Filipino
Crispy Pata
Description
The Crispy Pata recipe starts with boiling a whole pork leg with aromatics and spices until the meat and skin get tender but remain firm enough for frying. After resting, the skin is treated with lye water—a solution that helps in achieving a crispier texture when fried. The leg is then refrigerated uncovered to dry out the skin further before being rubbed with vinegar and salt, which aids in crispiness. Finally, the pork leg is deep-fried in neutral cooking oil until the skin turns golden and crunchy.
This dish balances textures: the skin is crisp while the meat stays juicy and tender inside. The accompanying dipping sauce of vinegar, soy sauce, and chili complements the richness of the pork with acidity and a touch of heat.
Crispy Pata is ideal for sharing and is often served as a main dish during gatherings. The note about substituting lye water with a mixture of baking soda and water offers a practical tip for home cooks who might not have lye water on hand.
Ingredients
- 1 whole pork leg - about 1.7 to 2 kgs with nails trimmed
- 1 tablespoons peppercorn
- ⅓ cup rock salt
- 1 head garlic - cut across into half
- 1 medium onion - cut into quarters
- 3 pieces bay leaf
- 6 cups water
- 1 tablespoon lye water - See NOTE 1 for alternative to lye water
- 1 tablespoon vinegar
- salt
- 4 cups neutral cooking oil generic cooking oil
DIPPING SAUCE
- ½ cup vinegar
- 2 tablespoon soy sauce
- ½ teaspoon peppercorn -crushed
- 1 small red onion - chopped finely
- 1 piece chili labuyo - chopped or use chili flakes
Instructions
- Place the pork leg in a snuggly fitting pot. Add salt, peppercorn, garlic, onions and bay leaves. Pour in the water ad bring to a boil over high heat.
- Once it starts to boil, cover the pot and bring the heat down to low. Let it simmer for 1 hour or until meat and skin is tender but not too tender. You may add some water in between if it starts to dry up and the leg is not cooked yet.
- Remove the pork leg from the pot and drain excess liquids. Place it on a rack over a pan so the liquids can drip easily. Let it rest for 30 minutes.
- Brush the skin part completely with lye water. Place the leg in the fridge uncovered for at least 5 hours or overnight.
- Brush the skin this time with vinegar then rub some salt all over. Rest again for 30 minutes then use a kitchen or paper towel to remove the salt from the skin.
- Heat oil in a large, deep pot over medium-high heat. Once the oil is hot, gently add the pork leg and cover the pot. Wait until the splattering sounds subside a little and remove the cover. Replace the lid with a splatter screen if you have it.
- Fry the pork leg until the skin becomes crispy Turn as needed to get all the skin to cook until they crackle. Takes about 30 minutes to cook all sides and maybe lesser if completely submerged in oil.
- Transfer to a plate with paper towels to drain excess oil. Serve with vinegar-soy sauce dip while still warm and enjoy.
DIPPING SAUCE
- Combine all ingredients in a bowl and mix together. Adjust as the ingredients based on personal preference.
Notes
- You can substitute lye water by mixing 2 teaspoons baking soda with 2 tablespoons water.
- Trimming the nails from the pork leg before cooking is recommended for easier handling and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 953 kcal
% Daily Value*
| Calories | 953kcal | 48% |
| Carbohydrates | 2g | 1% |
| Protein | 81g | 162% |
| Fat | 66g | 102% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 315mg | 105% |
| Sodium | 722mg | 30% |
| Potassium | 1093mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Calcium | 69mg | 7% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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