Crispy pata is a sinful Filipino dish, a very delicious dish made tender by simmering in water along with other spices. With the crispy skin and soft meat consisting of deep fried pig trotters or knuckles, indeed, it is very high in cholesterol. Pata means Pork Feet in Spanish. It is best served with a soy-vinegar dip. Crispy pata is one of the all-time Filipino favourite dishes usually served in special occasions; it can also be served as beer food or “pulutan” – which is what Crispy Pata is popularly known for. It has a similar reputation as a lamb leg roast or Thanksgiving turkey in the Western World.
So, what are you waiting for? Let’s start cooking this very delicious sinful dish.
1 whole Pata (pig’s leg) about 2 kilos, cleaned and knuckles removed
2 tablespoons whole peppercorn
7 pieces dried bay leaves
5 pcs star anise (optional)
10 to 12 cups water
12 cups cooking oil
1 Liter Sprite or 7UP
1 whole Garlic
2 teaspoons ground black pepper
6 teaspoons salt
1/2 cup soy sauce
1/2 cup fish sauce
2 tbsp baking soda
- Combine soy sauce, fish sauce, 7 up, garlic, baking soda, salt in a deep pot.
- Now soak the pork leg into the mixture, pierce the skin multiple time with knife to let the marinade seep through.
- Marinate for at least 24 hours turning to the other side after 12 hrs.
- Pour water and sprite or 7up in a cooking pot then let boil.
- Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.
- Add the whole pata in the cooking pot then simmer until the leg becomes tender (about an hour).
- Remove the tender leg from the cooking pot and set aside until the temperature goes down. Let the meat cool for at least an hour, then place in a fridge for at least 2 hours.
- Rub the leg with garlic, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
- Remove from fridge then prepare a deep fryer or deep pot with cover.
- Heat a frying pan (must be with cover) and pour-in cooking oil.
- When the oil becomes hot, deep fry the pork leg.
- When placing pata in heated oil get your cover ready there will be a lot of hot oil splashing. Cover the pot immediately as it will splatter violently; cook until skin becomes really crunchy and golden brown.
- Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
- Turn-off the heat then remove the crispy pork leg and transfer it to a wide serving plate.
This is best served with dipping sauce!
- Mix soy sauce and vinegar together.
- Add minced garlic and salt
- If you want a spicier version, just add bird’s eyes chili.
You can also eat this with Atsara. Eat moderately!