Crispy Pata
Indulge in the ultimate Filipino comfort food experience with Crispy Pata—an irresistible deep-fried pork knuckle dish that's crunchy on the outside and tender on the inside. Perfectly seasoned with bay leaves, garlic, peppercorns, and a vinegar-soy dipping sauce, this recipe is a true celebration of bold flavors. The pork is first simmered until melt-in-your-mouth tender, then fried to golden perfection for that signature crispiness that's sure to delight your senses. Serve this crowd-pleasing dish on special occasions or as a flavorful centerpiece for any gathering. Complete with a tangy, savory dipping sauce, Crispy Pata is the perfect marriage of texture and taste, appealing to anyone craving authentic Filipino cuisine. Keywords: Crispy Pata recipe, Filipino pork dish, fried pork knuckle, authentic Filipino food.
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Recipe Information
Ingredients
- 1 large piece (about 1.5 to 2 kg) pork knuckle
- 10 cups water
- 2 tablespoons salt
- 2 tablespoons whole black peppercorns
- 4 pieces bay leaves
- 5 crushed garlic cloves
- 1 large, quartered onion
- 1 cup soy sauce
- 1 cup vinegar
- 2 tablespoons sugar
- 1 cup water (for sauce)
- 4 cups cooking oil
- 1 cup vinegar (for blanching)
Instructions
Place the pork knuckle in a large pot and pour in the 10 cups of water.
Add salt, whole black peppercorns, bay leaves, crushed garlic, and quartered onion to the pot.
Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 1.5 to 2 hours or until the pork is tender.
Once tender, remove the pork knuckle from the broth and let it cool on a wired rack.
Once cooled, dry the pork knuckle with paper towels and make sure it is completely dry to ensure crispiness.
Prepare a large pot or deep fryer and pour in the cooking oil.
Heat the oil to 350°F (175°C) for deep frying.
Before frying, brush the pork knuckle with vinegar (1 cup for blanching) and let it sit for 10 minutes to promote crispiness.
Carefully immerse the pork knuckle into the hot oil. Be cautious as the oil may splatter.
Deep-fry the pork knuckle until golden brown and crispy, around 15 to 20 minutes. Turn occasionally for even cooking.
Remove the crispy pata from the oil and drain on paper towels to remove excess oil.
To make the dipping sauce, combine 1 cup of soy sauce, 1 cup of vinegar, 2 tablespoons of sugar, and 1 cup of water in a bowl. Stir until well mixed.
Serve the crispy pata on a platter with the sauce on the side and enjoy.
Nutrition Facts
Calories |
12193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1213.2 g | 1555% | |
| Saturated Fat | 223.2 g | 1116% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 30979 mg | 1347% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 29.9 g | ||
| Protein | 251.4 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4600 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
