Crispy pata is one of the most beloved and iconic dishes in Filipino cuisine. A staple in family gatherings, celebrations, and even in everyday meals, this deep-fried pork leg dish is a true crowd-pleaser. With its crispy skin and succulent meat, it’s no wonder why it’s such a favorite among locals and tourists alike. But the process of making the perfect crispy pata can be a bit daunting, especially for first-timers.

That’s why we’ve put together this comprehensive guide on how to make crispy pata at home. In this recipe, we’ll walk you through the steps to achieve that perfect balance of crispy skin and juicy, flavorful meat. We’ll also share some tips and tricks to help you make the most delicious and authentic crispy pata possible.

First, let’s talk about the history of crispy pata. While it’s not exactly clear when and where the dish originated, it’s widely believed to have been influenced by the Chinese-style fried pork hock. Over time, Filipinos added their own unique twist to the recipe, incorporating local ingredients and flavors. Today, crispy pata is a beloved dish not just in the Philippines, but also among Filipinos all over the world.

But what exactly is crispy pata? At its most basic, it’s a deep-fried pork leg that’s been boiled in a flavorful mixture of soy sauce, vinegar, garlic, bay leaves, and peppercorns. The pork leg is then deep-fried until the skin is crispy and golden brown. The result is a dish that’s both crunchy and juicy, with a depth of flavor that’s hard to resist.

Now, let’s get into the nitty-gritty of making crispy pata at home. You’ll need a fresh pork leg, soy sauce, vinegar, garlic, bay leaves, peppercorns, and water. It’s important to use fresh ingredients to get the best results. You’ll also need a large pot for boiling the pork leg, and a deep frying pan or wok for frying.

To make crispy pata, you’ll start by boiling the pork leg in a flavorful mixture of soy sauce, vinegar, garlic, bay leaves, peppercorns, and water. The pork leg will need to simmer for around 1-2 hours, or until it’s tender. Once it’s done, you’ll remove it from the pot and let it cool for a few minutes before scoring the skin and frying it until it’s crispy.

While making crispy pata may seem daunting, it’s actually a relatively simple dish to make. With the right ingredients and techniques, you can create a crispy pata that’s just as delicious as what you’ll find in the best Filipino restaurants. So why not give it a try and impress your family and friends with this beloved Filipino classic?

Ingredients:

• 1 whole pork leg (about 3-4 lbs)
• 1 onion, quartered
• 1 head of garlic, peeled and crushed
• 3 bay leaves
• 1 tsp black peppercorns
• 1/4 cup soy sauce
• 1/4 cup vinegar
• Water
• Salt
• Oil for deep frying

Instructions:

1. In a large pot, combine the pork leg, onion, garlic, bay leaves, black peppercorns, soy sauce, and vinegar. Add enough water to cover the pork. Bring to a boil, then lower the heat and simmer for 1-2 hours, or until the pork is tender.
2. Once the pork is tender, remove it from the pot and let it cool. Discard the cooking liquid and pat the pork dry with paper towels.
3. Preheat your deep fryer or a large pot filled with oil to 375°F.
4. Once the oil is hot, carefully lower the pork leg into the oil and deep-fry for 10-15 minutes, or until it is golden brown and crispy.
5. Remove the pork from the oil and let it rest for a few minutes before chopping it into serving pieces.
6. Sprinkle salt over the crispy pata and serve it with a dipping sauce made from soy sauce, vinegar, and chili peppers.

Sauce (mix together)

• 1/2 cup Vinegar
• 2 cloves of crushed garlic
• Salt and pepper to taste
• 1 small hot pepper as preferred

Enjoy your homemade crispy pata!