Crispy Pata Done My Way: A No-Fail Recipe Hack Guide on the Filipino Pork Knuckle Classic

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Dear sweet parents and caregivers! April here helping you relax into motherhood from my tropical island home.

Today we’re bringing some elbow grease and island flavor to a classic Pinoy comfort food – crispy pata. This delectable dish features a whole pork leg that is boiled until tender, then deep-fried to perfection, resulting in a crispy and flavorful treat that is sure to leave anyone craving for more. If you’re a food enthusiast with an adventurous (iykyk! ) spirit, making Filipino Crispy Pata in your kitchen is a rewarding experience that will not only fill your home with an irresistible aroma but also impress your family and friends.

The term “pata” refers to the pork leg, while “crispy” aptly describes the texture achieved after deep-frying. The dish is often served with a dipping sauce made of vinegar, soy sauce, chopped onions, garlic, and chili, enhancing its already delightful taste.

Crispy pata starts with a whole pork knuckle or hock, typically boiled with aromatics until tender. The key is slow-cooking the thick cut of meat over low heat or directly applying high pressure until the collagen melts, resulting in fall-off-the-bone tenderness. Once cooked, the pata is fried to create an addictively crispy exterior.

Here is the step-by-step Crispy Pata Recipe!

I hope this hands-on, homemade take on iconic crispy pata brings moments of joy and harmony to your table, mama. To get this tutorial emailed to you along with toddler activities, simply sign up for my newsletter below!

Bask in the boujee, 

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