Focused recipe

Crispy Pata

Filipino crispy deep-fried pork leg with shatteringly crisp skin and tender meat, served with papaya atchara and spiced vinegar dip.

Difficulty Hard

Time 90 min

Servings 4

Ingredients 8

Steps 9

Filipino Updated 12/18/2017

Ingredients

Measured from the catalog payload.

9 cooking steps

Bring water to a boil in a wide cooking pot.
Add bay leaves, garlic, and whole peppercorn.
Place the pig leg into the pot. Cover and boil over low to medium heat for 1 hour. Note: turn the leg over after 30 minutes to tenderize evenly.
Remove the pig leg from the pot and place it on a clean plate. Let it cool until safe to handle. Pour cooking wine over the leg and rub to coat completely. Pour Knorr liquid seasoning over the pata and rub to coat evenly.
Place the leg on a cooling rack, arranging it so both sides are exposed. Let it air dry for at least 3 hours. Note: place a small electric fan in front of the leg to speed drying.
Heat oil in a deep cooking pot to 320°F. Slowly lower the air-dried pork into the pot. Cover, leaving a gap for steam to escape. Deep fry one side for 12 minutes or until crispy. Turn the leg over and deep fry the other side for the same amount of time. Note: once the oil sound subsides, you may replace the cover with a splatter screen, but remain cautious.
Remove the crispy pata from the pot. Place on a plate lined with a cooling rack or paper towels to drain excess oil.
Transfer to a serving plate. Serve with papaya atchara and a bowl of spicy vinegar dip.
Serve hot. Share and enjoy!

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Pork No tags Public recipe Revision 1

Ensure the pork leg is completely dry before frying to prevent dangerous oil splatter.
Use caution when deep-frying; the leg can cause significant splatter even when dry.

Best consumed immediately. Leftovers can be refrigerated for up to 2 days and reheated in an oven or air fryer to restore crispiness.