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!
Ingredients
Shopping List:
- 1 large piece pata front (about 1kg)
- 1 tsp garlic powder
- 4 star anise
- 1 tsp baking soda
- 1 liter cooking oil
Pantry:
- 6 tsp salt,
- 1 tsp black pepper,
- 6 bay leaves
- 2 tbsp whole peppercorns
- soy sauce
- vinegar
- onions
- garlic
Tools:
- pressure cooker or a large stock pot
- large cooking pot or Dutch oven with lid
- tongs or slotted spoon
Instructions
Boiling
- In a large pressure cooker, combine 12 cups of water, 6 bay leaves, 2 tablespoons peppercorns, 4 star anise, and 4 teaspoons salt.
- Add pig leg to stock pot and cover with a lid.
- Bring to a boil over high heat. Once you hear the whistling, reduce heat to medium and simmer for up to 30 minutes, until tender.
- (If pressure cooker is not available, boil on large stock pot for an hour)
Preparing for Frying
- Carefully remove leg from stock pot and let excess liquid drain off.
- Season all sides of leg with 1 tsp baking soda, 1 teaspoon garlic powder, 1 teaspoon black pepper, and remaining 2 teaspoons salt.
- Put on the refrigerator to dry overnight or at least an hour if rushed for time.
Deep-frying the Pork Leg
- Pour all the oil into a large Dutch oven. Heat over medium heat until it reaches 350 degrees F.
- Carefully add leg to hot oil and fry, turning frequently, until all sides are crispy, about 20 minutes total. On some instances, especially if you were not able to dry the pork leg, the oil will splatter. best to cover the Dutch Oven or pan immediately to avoid getting hit by the oil splatters.
- Remove leg from oil and drain on a rack or paper towel.
- Serve with atchara and soy sauce-vinegar dipping sauce. Enjoy!
Notes
Tips for Crispy Skin:
For crispy skin, don't skip the baking soda for the dry rub. If there's no baking soda, brush the skin with vinegar and dry it before adding dry rub.
Use a deep-fryer or a large pot if there's no Dutch Oven: A deep-fryer or a large pot with high sides is ideal for deep-frying Crispy Pata. Make sure the pot is deep enough to fully submerge the pork leg in oil.
Control the oil temperature and do not burn it. The ideal temperature for deep-frying Crispy Pata is between 350-375°F (175-190°C).
For an ever better crisp, you can rest the Crispy Pata for 15 minutes and do a second fry.
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,
April
relaxlangmom.com
