Crispy Pata has always been treated as one of the beloved pork dish that’s commonly served by Filipinos on special occasions. The process of making one is almost the same as Lechon Kawali, the only difference is the tenderness to be achieved before frying the meat and the broth it’s cooked with. In this recipe the whole pigs leg is to be boiled in flavorful broth with soy sauce in order to achieve a dark crispy rind and juicy meat that will determine a good Crispy Pata.
A whole pig’s leg; Pata or Pangunahan in Filipino, is required for this recipe, It may look easy to prepare this dish but the reason why it’s only made for special occasions is due to the dangers of frying the leg coming from the refrigerator, as the sudden change in the oil temperature will cause serious splattering but will make the skin crispy, so one must be cautious in doing this procedure.
The best way to enjoy Crispy Pata is with a dipping sauce, made by combining some soy sauce with vinegar together with chopped onions and tomatos. It’s also a common practice to accompany it with Atsara; a green papaya salad. Many famous restaurants serve Crispy Pata in their menu as it’s one of the most adored pork entree there is. Boneless Crispy Pata has also become trendy these days that’s often paired with beer.
- 1 whole Pig’s leg, preferably the front leg
- 10 cups Water for boiling
- 2 Ltrs. Oil for Frying
- 1 pc. Large Onion, chopped
- 1 pc. Garlic bulb, chopped
- 4 tbps Peppercorns, cracked
- 3 pcs. Bay leaves
- ½ cup Soy sauce
- Salt & Pepper to taste
- In a large pot, boil water and add Onion, Garlic, Bayleaf, Soy sauce, Pepper and Salt.
- Add Pork’s leg and boil until soft and almost falling apart.
- Drain the pork and let it sit in the refrigerator for at least an 3 hours or until it’s really cold.
- Heat the oil enough to cover the pork to about 180 deg. Celsius. Rub it with soy sauce and season the pork with salt and pepper before frying.
- Cook the meat until dark brown and crispy.
- Remove pork and drain on a wire rack. Let it rest for about 10 min.
- Slice the leg into parts and enjoy the crispy and moist Pata!
Quick tips on How to make Crispy Pata
- Make sure that the meat is already very tender at the boiling process, it will ensure that the Pata is moist after frying.
- Be cautious in frying the Pata as it will make a lot of splattering.
- Rubbing the meat first with soy sauce will add color to the Pata when fried.
If you want to see another version of this dish, check out this video: