Focused recipe
Air Fryer Crispy Pata
Crispy pork leg cooked using an air fryer.
Filipino Updated 7/5/2021
Ingredients
Measured from the catalog payload.
- 1 piece pork hock
- 3 pieces dried bay leaf
- 2 pieces star anise
- 1 piece onion wedged
- 3 cloves garlic crushed
- 2 tablespoons white vinegar
- 1 tablespoon peppercorn
- 3 tablespoons cooking oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
5 cooking steps
- Combine pork hock, garlic, bay leaves, star anise, whole peppercorn, onion, and salt in a wide cooking pot. Add water until the pork hocks are fully submerged. Cover and let it boil. Adjust heat to low and continue boiling for 60 to 90 minutes or until the pork gets tender.
- Remove pork hock from the pot. Let it cool down. Rub vinegar all over followed by salt and ground black pepper. Let it air dry for at least 6 hours (note: you may also soak it under the sun or dehydrate in the air fryer for 3 hours).
- Rub cooking oil all over the pork hock. Place it in an air fryer and air-fry at 450F for 15 minutes. Adjust the temperature to 350F and continue air frying for 10 minutes.
- Remove from the air fryer and arrange in a serving plate. Serve with spicy vinegar dipping sauce.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Pork crispy pata, crispy pork belly Public recipe Revision 1
Recipe notes
- Ensure the pork hock is completely dry before air frying for maximum crispiness.
- The drying step is crucial for achieving crispy skin.
- For faster drying, use a dehydrator or air fryer at low temperature.
- Serve with spiced vinegar, soy sauce with calamansi, or lechon sauce.
Storage notes
- Best consumed immediately while crispy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in air fryer at 375°F for 8-10 minutes to restore crispiness.