Crispy Pata is a popular Filipino (Philippines) delicacy consisting of deep fried pork leg served with a soy-vinegar dip. The leg (pata in Tagalog) is made tender by simmering in water along with other spices and then deep fried. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. Crunchy on the outside and moist on the inside, this popular Filipino delicacy is delicious! In the Philippines, crispy pata is also a popular beer food.
How to Cook Crispy Pata Filipino Style
Prep time: 20 mins Cook time: 90 mins Total time: 1 hour 50 mins Serves: 4
- 1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned and stray hair removed.
- 6 pieces dried bay leaves
- 2 tablespoons whole peppercorn
- 4 to 6 pieces star anise (optional)
- 6 teaspoons salt
- 2 teaspoons ground black pepper
- 2 to 3 teaspoons garlic powder
- 12 to 15 cups water
- 8 to 12 cups cooking oil
- Pour water into a cooking pot then let boil.
- Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
- Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
- Remove the tender leg from the cooking pot and set aside until the temperature goes down.
- Dry pork thoroughly with paper towels. Make sure to dry the pork thoroughly —this is the secret to achieving that crisp skin.
- Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 25 minutes to absorb the rub.
- Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
- When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat for 10 minutes or until golden and crisp and then cautiously flip the leg to crisp the other side. Be extra careful in doing this procedure. Cover pot with a lid or splatter guard (the oil will bubble and splatter).
- Turn-off the heat; remove the crispy pork leg and drain on paper towels to remove excess oil.
- Remove bone and slice.
- Transfer it to a wide serving plate.
- Serve with pickled green papaya and soy sauce – vinegar dipping sauce.
- Share and enjoy!