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Learn how to cook Crispy Pata from

Crispy Pata Recipe is one of the famous dishes served in many popular restaurants in the Philippines and in other parts of the world where there is a 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 by Filipino Recipes Portal

Learn to cook Crispy Pata Recipe

Crispy Pata Recipe
Prep time
Cook time
Total time
Recipe type: Pork
Cuisine: Filipino
Serves: 3
  • 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
  • 3 tablespoons whole peppercorn
  • 2 tablespoon salt
  • ½ tablespoon freshly ground black pepper
  • ½ tablespoon Garlic powder
  • 1 Onion, sliced
  • 10 cups water
  • 10 cups cooking oil
For the Sawsawan (Dipping Sauce)
  • ½ cup White vinegar
  • ¼ cup soy sauce
  • 1 tablespoon Fish sauce (Patis)
  • 3 cloves garlic, minced
  • 3 pcs. Siling Labuyo (wild chili), sliced
  • Freshly ground Black Pepper
  1. Clean the pork leg, scrape any stray hairs with a knife and remove the nails.
  2. Pour sprite or 7up and Water in a cooking pot, then let boil.
  3. Add the onion, dried bay leaves, whole peppercorn, and 1 /12 tablespoon of salt.
  4. Add the whole Pork Pata in the cooking pot, bring to a boil, skim the scum that accumulate to the top.
  5. When its boiling, lower the heat then simmer for 2 hours or until the Pata leg becomes tender.
  6. Remove the tender Pata from the pot and let it cool down.
  7. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let it stand for 20 minutes to fully absorb the ingredients.
  8. Heat a deep frying pan, must be with cover and pour the cooking oil.
  9. Deep fry the pork leg, when the oil becomes hot.
  10. When placing Pork 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 Pork Pata in the frying pan, then set to low heat when pata starts to turn to golden brown in color.
  11. Continue cooking in medium heat turning as needed, until golden brown.
  12. Turn off heat and slowly pour the ¼ cup of the water on the pork (this process will make the the skin more crispy).
  13. Remove the Crispy Pata then place it on paper towel to drain the oil.
  14. Serve with Atcharang papaya recipe and dipping sauce.
Dipping Sauce (Sawsawan)
  1. In a small bowl, combine vinegar, patis, soy sauce, garlic, siling labuyo and black pepper. Stir to mix all the ingredients, Serve with Crispy Pata.


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, 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 by

Crispy Pata Recipe is a famous Filipino Pulutan, served during drinking sessions with friends.

Crispy Pata Recipe

First Published: June 11, 2011

Updated: May 21, 2015

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About the author: author Ed Joven is founder and of author at He loves to travel and eat good food with family and friends. You can find him on Google+ , Twitter, Facebook and Pinterest.

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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