📝 About This Recipe
A crown jewel of Filipino celebratory cuisine, Crispy Pata is a masterclass in textural contrast, featuring a succulent, tender interior encased in a shatteringly crisp, golden-brown skin. This beloved dish involves a meticulous process of simmering the pork hock in an aromatic master stock before deep-frying it to blistered perfection. Served with a signature spicy soy-vinegar dipping sauce, it is the ultimate indulgence for any festive dinner or family gathering.
🥗 Ingredients
The Pork and Aromatics
- 1.5 kg Whole Pork Hock (Pata) (front leg preferred for better meat-to-fat ratio)
- 8-10 cups Water (enough to fully submerge the pork)
- 3 tablespoons Salt (iodized or sea salt)
- 2 tablespoons Whole Black Peppercorns (slightly crushed)
- 5 pieces Dried Bay Leaves
- 1 head Garlic (halved crosswise)
- 2 pieces Star Anise (optional, for depth of flavor)
- 1 stalk Lemongrass (pounded and tied in a knot)
For Frying
- 1.5 liters Vegetable Oil (or enough for deep frying)
- 2 tablespoons All-purpose Flour (for dusting the skin)
Sawsawan (Dipping Sauce)
- 1/2 cup Cane Vinegar (or Apple Cider Vinegar)
- 1/4 cup Soy Sauce (dark or regular)
- 1 small Red Onion (finely minced)
- 3 cloves Garlic (minced)
- 2-4 pieces Bird's Eye Chilies (chopped)
- 1 teaspoon Brown Sugar (to balance acidity)
👨🍳 Instructions
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1
Clean the pork hock thoroughly under cold running water. Use a knife to scrape off any stray hairs or impurities from the skin.
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2
In a large heavy-bottomed pot, place the pork hock and add enough water to cover it by at least 2 inches.
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3
Add the salt, peppercorns, bay leaves, garlic head, star anise, and lemongrass. Bring the liquid to a rolling boil over high heat.
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4
Once boiling, lower the heat to a simmer. Cover and cook for 1.5 to 2 hours, or until the meat is tender but not falling off the bone. Check tenderness by piercing with a fork; it should go in easily.
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5
Carefully remove the pork hock from the pot and place it on a wire rack. Let it cool completely and air-dry for at least 1 hour. For best results, refrigerate it uncovered overnight to completely dehydrate the skin.
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6
Once dried, prick the skin all over with a fork or a cluster of toothpicks. This helps the fat escape and creates those iconic crispy bubbles.
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7
Lightly dust the skin with a little flour or rub with a bit of salt. This further ensures a dry surface for frying.
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8
In a deep, wide pot or a heavy wok, heat the oil to 350°F (175°C). Ensure the pot is deep enough to prevent oil from overflowing.
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9
Carefully lower the pork hock into the hot oil. Use a splash guard as the oil will splatter significantly due to the moisture in the skin.
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10
Deep-fry for 15-20 minutes, turning occasionally, until the skin is golden brown and blistered. For extra crunch, you can remove it, let it rest for 5 minutes, and fry it a second time at a slightly higher temperature for 5 minutes.
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11
While the pork is frying, prepare the dipping sauce by whisking together the vinegar, soy sauce, onion, garlic, chilies, and sugar in a small bowl.
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12
Remove the Crispy Pata from the oil and drain on a wire rack or paper towels for 5-10 minutes before carving.
💡 Chef's Tips
For the crispiest skin, the 'refrigerate overnight' step is non-negotiable as it dries out the collagen. Never cover the pot while frying, as the steam will soften the skin you're trying to crisp. If the oil splatters too much, you can sprinkle a tiny bit of flour into the oil to help stabilize it. Always use a thermometer to ensure your oil stays at 350°F; too low and the meat gets greasy, too high and the skin burns before the fat renders. Prick the skin thoroughly—the more tiny holes you make, the more 'bubbles' and crunch you get.
🍽️ Serving Suggestions
Serve with a steaming bowl of garlic fried rice (Sinangag) to soak up the juices. Pair with 'Atchara' (pickled green papaya) to cut through the richness of the pork. A side of sautéed water spinach (Kangkong) with shrimp paste adds a nice earthy balance. Enjoy with a cold San Miguel beer or a refreshing iced calamansi juice. Serve family-style on a large platter lined with banana leaves for an authentic touch.