Last Updated on January 25, 2023 by Ed Joven
Learn how to cook Crispy Pata
Crispy Pata Recipe is one of the famous dishes served in many popular restaurants in the Philippines. You can also find it 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. This is a very delicious meal and although it is very high in cholesterol, but with the crispy skin and soft meat plus the dipping sauce makes it irresistible and keeps customers coming back for more.
The dipping sauce is very easy to make just combine soy sauce with vinegar and diced garlic plus siling labuyo for added kick. Learn how to cook the famous Crispy Pata from our recipe below.
Ingredients and Cooking Procedure of Crispy Pata
Crispy Pata Recipe
- 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
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon Garlic powder
- 1 Onion sliced
- 10 cups water
- 10 cups cooking oil
For the Sawsawan (Dipping Sauce)
- 1/2 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
- Clean the pork leg, scrape any stray hairs with a knife and remove the nails.
- Pour sprite or 7up and Water in a cooking pot, then let boil.
- Add the onion, dried bay leaves, whole peppercorn, and 1 /12 tablespoon of salt.
- Add the whole Pork Pata in the cooking pot, bring to a boil, skim the scum that accumulate to the top.
- When its boiling, lower the heat then simmer for 2 hours or until the Pata leg becomes tender.
- Remove the tender Pata from the pot and let it cool down.
- Rub the leg with garlic powder, ground black pepper, and remaining salt. Let it stand for 20 minutes to fully absorb the ingredients.
- Heat a deep frying pan, must be with cover and pour the cooking oil.
- Deep fry the pork leg, when the oil becomes hot.
- 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.
- Continue cooking in medium heat turning as needed, until golden brown.
- Turn off heat and slowly pour the 1/4 cup of the water on the pork (this process will make the the skin more crispy).
- Remove the Crispy Pata then place it on paper towel to drain the oil.
- Serve with Atcharang papaya recipe and dipping sauce.
Dipping Sauce (Sawsawan)
- 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.
We Recommend watch our KBL Recipe video:
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, we 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 is a famous Filipino Pulutan, served during drinking sessions with friends.
Filipino Pork Recipes:
- Pork Siomai with Quail Egg Recipe
- Longganisa Hamonado Recipe
- Tonkatsu Recipe
- Sinigang na Baboy Recipe
- Bicol Express Recipe