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Crispy Pata is an uncut pork leg boiled in spices and left to air-dry for a day for crispiness. The leg is covered with flour & deep fried. Filipinos love it as a compliment to drinks & typically served during special occasions and festivals.

 

 

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Crispy Pata Recipe

 

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

 

Crispy Pata Ingredients:

  • 1 Pata (front or hind leg of a pig including the knuckles)

  • 1 bottle of soda (7Up or sprite)

  • 1 tablespoon of salt

  • 2 tablespoons patis (fish sauce)

  • 1/2 tablespoon baking soda

  • 1 tablespoon of monosodium glutamate (MSG)

  • 4 tablespoons of flour

  • Enough oil for deep frying

  • Enough water for boiling

Crispy Pata Cooking Instructions:

  • Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

  • Make four to five inch cuts on the sides of the pata.

  • On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

  • Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

  • After the above process, rub patis on the pata and sprinkle flour liberally.

  • In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce:

 

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

 

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