Crispy Pata is a famous Filipino pork dish that uses a whole pig’s leg.
The leg (or pata) is made tender by simmering in water along with other
spices. It is then rubbed with seasonings and deep-fried until the
texture becomes very crunchy.This dish can be eaten as a main dish along
with pickled green papaya (atchara)
and a dipping sauce made from soy sauce, vinegar, brown sugar, and
chopped onions. It can also be served as beer food or “pulutan” – which
is what Crispy Pata is popularly known for.
Deep frying a whole leg can cause the hot oil to be uncontrollable.
It is a must to slightly (not fully, as the cover can pop-up due to
pressure) cover the cooking pot while frying. There are also other
recipes that require the leg to be frozen then deep-fried immediately. I
do not recommend that, at all. 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 is best eaten with a good dipping
sauce. I make my sauce by combing 1 cup of vinegar with 1/4 cup soy
sauce, 1 tablespoon brown sugar, one small chopped onion, and some
bird’s eye chili. I microwave it for 30 seconds to let the flavor of the
onions out.
Prep time
Cook time
Total time
Author: Vanjo Merano
Serves: 4
Ingredients
- 1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
- 6 pieces dried bay leaves
- 2 tablespoons whole peppercorn
- 4 to 6 pieces star anise (optional)
- 6 teaspoons salt
- 2 teaspoons ground black pepper
- 2 to 3 teaspoons garlic powder
- 12 to 15 cups water
- 8 to 12 cups cooking oil
Instructions
- Pour water in a cooking pot then let boil.
- Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
- Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).
- Remove the tender leg from the cooking pot and set aside until the temperature goes down.
- Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
- Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.
- When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.
- Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.
- Serve with atcharang papaya and soy sauce – vinegar dipping sauce.
- Share and enjoy!
Wow napaka yummy!!! hindi aku magsasawang araw arawin to
TumugonBurahin