Crispy Pata
User Reviews
3.9
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Prep Time
10 mins
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Cook Time
2 hrs 20 mins
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Cooling
8 hrs
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Total Time
10 hrs 30 mins
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Servings
4 Servings
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Calories
560 kcal
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Course
Main Course, Appetizer
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Cuisine
Filipino
Crispy Pata
Description
This recipe begins by simmering a whole pork leg in a mixture of vinegar, 7-Up soda, garlic, peppercorns, bay leaves, and salt until the meat is tender but still holds shape. After cooking, the pork is drained, cooled, and generously salted before being frozen overnight, a step that helps dry out and firm the skin to achieve maximum crispiness during deep frying. The pork is then fried in a heavy-bottomed, deep pot filled with neutral oil heated to 350°F, turning occasionally until golden brown and crisp all over.
The resulting dish has a rich, juicy interior contrasting the crunchy, crackling skin exterior. The included dipping sauce composed of vinegar, soy sauce, minced shallots, garlic, Thai chili, salt, and pepper offers acidity and spice that cuts through the pork's richness. The cooking approach requires careful handling of hot oil and proper equipment to ensure safety and even frying.
After frying, the crispy pata is rested on a wire rack to drain excess oil and allow the juices to redistribute, further enhancing tenderness. It is traditionally chopped prior to serving, making it suitable as a centerpiece dish or shared platters during celebrations.
Ingredients
- 1 pork leg whole
- 1 cup vinegar
- 1 can 7-Up or Sprite, 12 ounces
- 1 head garlic peeled and minced
- 1 tablespoon peppercorns
- 3 bay leaf
- salt
- 5 cups neutral cooking oil generic cooking oil
For the Dipping Sauce
- 1 cup vinegar
- ¼ soy sauce
- 2 shallot peeled and chopped
- 3 cloves garlic peeled and minced
- 2 Thai Chili pepper peeled and minced
- salt to taste
- black pepper to taste
Instructions
- With a knife, scrape any stray hairs on pork leg and trim off nails.
- In a large pot over medium heat, combine pork leg, vinegar, 7-up, enough water to cover, garlic, peppercorns, bay leaves, and ⅓ cup salt. Bring to a boil, skimming scum that may accumulate on top.
- Lower heat, cover, and then simmer for about 1-½ to 2 hours or until meat is tender but not falling apart. If the meat is drying before it is fully cooked, add more water in 1 cup increments.
- Drain pork leg, discarding liquid and aromatics. Place on a rack and allow to cool to touch.
- Sprinkle with about 2 tablespoons salt and massage all over. Place in a container with a lid and freeze overnight.
- In a large, tall pot over medium heat, heat about 4 to 5 cups of oil (enough to cover the pork leg during deep-frying) to 350 F.
- Gently add pork leg and deep-fry, turning as needed, until golden.
- Remove pork from the pat and drain on a wire rack set over a baking sheet. Let rest for about 3 to 5 minutes before chopping. Serve hot with dipping sauce.
Dipping Sauce
- In a small bowl, combine vinegar, soy sauce, shallots, garlic, chili peppers, and salt and pepper to taste. Stir well.
Notes
- Use a heavy-bottomed, tall pot wide enough to safely hold the pork leg and hot oil to avoid spills.
- Cover the pot immediately after adding the pork to reduce oil splatters, removing the lid once splattering subsides.
- Rest the fried pork leg on a wire rack before chopping to let juices redistribute and reduce excess oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 16g | 5% |
| Protein | 55g | 110% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 185mg | 62% |
| Sodium | 229mg | 10% |
| Potassium | 1055mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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