Crispy Pata

Filipino deep-fried pork leg with shatteringly crisp skin and tender, succulent meat inside. 💡 The overnight drying is crucial for crispy skin. Fry at the right temperature - too hot and it burns, too cool and it won't crisp properly.

Ingredients

• •1500 g Pork Knuckle
• •60 ml Soy sauce
• •6 clove Garlic
• •3 piece Bay Leaf
• •1 tbsp Black Pepper
• •1000 ml Frying Oil
• •100 ml Vinegar

Instructions

1. 1

   Select a whole pork leg (pata) with skin on, cleaned and any hairs removed thoroughly.

2. 2

   Prepare the braising liquid with water, soy sauce, bay leaves, peppercorns, and garlic.

3. 3

   Simmer the pork leg in the braising liquid for 2-3 hours until meat is very tender.

4. 4

   Remove carefully - the meat will be falling off the bone tender, so handle gently.

5. 5

   Let the pork leg cool and dry completely, preferably overnight uncovered in the refrigerator.

6. 6

   The drier the skin, the crispier the final result - patience is essential here.

7. 7

   Rub the skin with salt and optionally prick with a fork to help render the fat.

8. 8

   Heat oil to 350°F (175°C) in a large pot or wok deep enough to submerge the pork leg.

9. 9

   Carefully lower the pork leg into the hot oil - it will splatter, so use a splatter guard.

10. 10

    Fry for 15-20 minutes, basting constantly with hot oil until skin is deeply golden and crispy.

11. 11

    Remove and drain on a wire rack, letting rest for 5 minutes before serving.

12. 12

    Serve whole on a platter with spiced vinegar dipping sauce, sawsawan, and steamed rice.

Nutritional values

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