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Home » Appetizer Recipes » Crispy Pata Recipe

Learn how to cook Crispy Pata from PinoyRecipe.net

Crispy Pata is one of the famous dish served in many popular restaurant in the Philippines and in other parts of the world where there is Filipino restaurant.

Crispy Pata dish is deep fried pork legs ( Pata means Pork Feet in spanish ), a very delicious meal and although it is very high in cholesterol but with the crispy skin and soft meat plus the dipping sauce ( soy sauce, combined with vinegar and diced garlic ) makes it irresistible and keeps customers coming back for more.

crispy pata recipe

Crispy Pata Ingredients:

  • 1 whole Pata (pig’s leg) about 2 kilos, cleaned and knuckles removed
  • 1 Can Sprite or 7UP (or 12 oz size)
  • 7 pieces dried bay leaves
  • 2 tablespoons whole peppercorn
  • 5  pcs star anise (optional)
  • 6 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 whole Garlic
  • 10 to 12 cups water
  • 12 cups cooking oil

Crispy Pata Cooking Instructions:

  • Pour water and sprite or 7up in a cooking pot then let boil.
  • Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
  • Add the whole pata in the cooking pot then simmer until the leg becomes tender (about 1 hour).
  • Remove the tender leg from the cooking pot and set aside until the temperature goes down.
  • Rub the leg with garlic, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
  • Heat a frying pan (must be with cover) and pour-in cooking oil.
  • When the oil becomes hot, deep fry the pork leg.
  • When placing pata in heated oil get your cover ready there will be a lot of hot oil splashing. Set your stove from high heat to medium when you have placed the pata in the frying pan, then set to low heat when pata starts to turn to golden brown in color.
  • Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
  • Turn-off the heat then remove the crispy pork leg  and transfer it to a wide serving plate.
  • Serve with atcharang papaya and dipping sauce ( soy sauce, diced garlic and vinegar plus siling labuyo if you want a spicy sauce).

Crispy Pata Frying Tips: Deep frying a whole leg can cause the hot oil to be uncontrollable. It is a must to slightly cover the cooking pot while frying but not fully as the cover may pop-up due to pressure. Some Crispy Pata Recipe technique require the leg to be frozen then deep-fried immediately, PinoyRecipe.net do not recommend that. The technique can be effective, but it is very risky. It is better to fry the leg in medium heat until it becomes crispy.

 crispy pata recipe





Ed Joven is the owner of PinoyRecipe.net and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 6 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.

Ed Joven – who has written posts on Filipino Recipes Portal.

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10 Responses

  1. lalalapatricia

    March 24th, 2012 at 11:16 pm


    I love crispy pata! <3

  2. Khakiness

    April 13th, 2013 at 7:31 pm


    This is one of my favorite dishes!

  3. Nicole Becker

    April 18th, 2013 at 10:20 pm


    I dont know if I could eat deep fried pork legs!! It sounds a little gross to me!!

  4. Healy Harpster

    April 18th, 2013 at 11:53 pm


    Those Crispy Pata looks so yummy and crunchy! Would like to have a taste of it! :)

  5. veronica lee

    April 19th, 2013 at 1:31 am


    I’ve never heard of pata but this looks soooooo good! Yummmmm!

  6. Michelle Proper

    April 19th, 2013 at 8:49 am


    I love trying new chicken recipes and this one is perfect! Thanks so much!

  7. jess

    July 24th, 2013 at 7:52 am


    i love crispy. it’s true that the oil may splatter but your family will surely love it. i will try your recipe but what i usually do is i fry it twice for a crispier skin.

  8. Izzie

    July 27th, 2013 at 12:27 pm


    I think this is a good recipe. I will try this one when husband goes away for a day or something so I can have it all…one thing that I would do is take my deep fryer outside and cook it in the deck to take care of the splashes. We have an electrical outlet there that I can hook on to.

    Thank you for the recipe.

  9. Vic

    October 8th, 2013 at 10:08 am


    The reason for the splatter is due to the MOISTURE in the pata. The reason why freezing the meat is done is exactly to draw out the moisture. Hanging the meat to dry works the same way.


    October 24th, 2013 at 1:14 am


    Wow! I’m craving for this one! Maluto nga ito! Thanks for the recipe!

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