📝 About This Recipe
A crown jewel of Filipino celebration food, Crispy Pata is a masterclass in texture, featuring a shatteringly crisp skin and succulent, melt-in-your-mouth tender pork meat. Traditionally served as the ultimate 'pulutan' (beer snack) or a festive centerpiece, this whole pork trotter is simmered in aromatics before being deep-fried to perfection. The contrast between the savory, collagen-rich meat and the bubbly, crackling rind makes every bite an addictive experience.
🥗 Ingredients
The Pork
- 1.5 kg Whole Pork Front Trotter (cleaned and hairs removed; front legs are meatier than hind legs)
Braising Liquid
- 8-10 cups Water (enough to fully submerge the pork)
- 1 head Garlic (smashed)
- 2 tablespoons Whole Black Peppercorns
- 5 pieces Dried Bay Leaves
- 3 pieces Star Anise (adds a subtle sweetness and depth)
- 3 tablespoons Sea Salt
- 2 tablespoons Fish Sauce (Patis) (for extra umami)
For Frying
- 2 liters Neutral Oil (Canola, Vegetable, or Peanut oil for deep frying)
- 1/4 cup All-purpose Flour (for dusting (optional, helps with moisture))
Sawsawan (Dipping Sauce)
- 1/2 cup Cane Vinegar (Datu Puti brand is traditional)
- 3 tablespoons Soy Sauce
- 1 small Red Onion (finely minced)
- 3 cloves Garlic (minced)
- 2-4 pieces Bird's Eye Chilies (Siling Labuyo) (chopped)
- 1 tablespoon Calamansi Juice (or lemon juice)
👨🍳 Instructions
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1
Thoroughly clean the pork trotter by scraping off any remaining hairs with a razor or knife. Rinse under cold running water and pat dry.
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2
In a large heavy-bottomed pot, place the pork trotter and add enough water to completely cover it. Bring to a rapid boil for 5 minutes, then drain and discard the water to remove impurities.
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3
Refill the pot with fresh water. Add the smashed garlic, peppercorns, bay leaves, star anise, salt, and fish sauce.
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4
Bring to a boil, then 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. You want the skin to be soft but intact.
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5
Carefully remove the pork from the pot and drain in a colander. Let it cool completely to room temperature.
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6
For the best results, place the cooled pork in the refrigerator uncovered for at least 4 hours, or ideally overnight. This dries out the skin, which is the secret to maximum crunch.
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7
Once ready to fry, take the pork out of the fridge. Prick the skin all over with a fork or bamboo skewer—this helps the skin blister and become crispy.
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8
Rub the skin with a little more salt and lightly dust with flour, shaking off any excess. This helps absorb any remaining surface moisture.
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9
In a very large, deep pot (or a heavy wok), heat the oil to 350°F (175°C). Ensure you have a lid or a splatter screen ready, as the pork will pop and splatter.
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10
Carefully lower the pork into the hot oil. Cover immediately with a lid (leaving a small gap for steam) or a splatter screen to protect yourself from oil bursts.
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11
Fry for 10-15 minutes per side, turning carefully with tongs, until the skin is golden brown and covered in tiny blisters.
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12
For an extra-crispy finish, remove the pork from the oil, let it rest for 5 minutes, then flash-fry it again in very hot oil (375°F) for 2-3 minutes.
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13
Drain the pork on a wire rack to keep the bottom from getting soggy. Let it rest for 10 minutes before carving.
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14
While resting, prepare the dipping sauce by whisking together the vinegar, soy sauce, onion, garlic, chilies, and calamansi in a small bowl.
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15
Serve the Crispy Pata whole on a platter garnished with the dipping sauce on the side. Use a heavy knife or meat cleaver to chop into serving pieces at the table.
💡 Chef's Tips
The most important rule: Moisture is the enemy of crispiness. Ensure the pork skin is bone-dry before it hits the oil. If you are short on time, you can use a pressure cooker for the boiling stage to cut the time to 45 minutes. Don't skip the 'pricking' step; those tiny holes are what allow the fat to render and the skin to puff up like chicharon. Always use a front leg (trotter) if possible; they are shorter and rounder, making them easier to submerge in a standard pot than the long hind legs. If the oil popping is too intimidating, you can rub the boiled pork with oil and air-fry it at 400°F (200°C) for 30-40 minutes, though deep-frying remains the most authentic method.
🍽️ Serving Suggestions
Serve with a ice-cold Pale Pilsen or San Miguel Beer for the classic 'pulutan' experience. Pair with a side of Atchara (pickled green papaya) to cut through the richness of the fat. Serve alongside hot steamed white rice for a decadent main meal. Include a side of 'Ensaladang Talong' (grilled eggplant salad) to add a smoky, fresh contrast. A small bowl of extra spicy vinegar sauce is essential for dipping every single bite.