Crispy Pata Deep Fried Leg of Pork
Indulge in the irresistibly crunchy and flavorful "Crispy Pata," a deep-fried leg of pork that’s a true showstopper for any meal. This Filipino favorite boasts tender, juicy meat encased in a perfectly crisp golden-brown exterior, thanks to a meticulous cooking process that begins with simmering the pork leg in an aromatic blend of soy sauce, garlic, bay leaves, and peppercorns. After a crucial drying period to ensure maximum crunch, the pork is deep-fried to perfection, creating a dish that’s a feast for the senses. Serve it with a zesty vinegar-soy dipping sauce infused with chili and onion for an added punch of flavor. Whether gracing a festive spread or simply satisfying a craving for something indulgent, Crispy Pata is the ultimate comfort food experience. Perfect for sharing and guaranteed to impress, this recipe elevates fried pork to a whole new level!
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Recipe Information
Ingredients
- 1 whole pork leg (pata), cleaned and trimmed
- 6 cups water
- 2 tablespoons salt
- 4 pieces garlic cloves, crushed
- 1 tablespoon whole black peppercorns
- 3 pieces bay leaves
- 1 cup soy sauce
- 6 cups cooking oil (for deep frying)
- 1 cup vinegar (optional, for dipping sauce)
- 0.5 cup soy sauce (optional, for dipping sauce)
- 1 piece red chili (optional, for dipping sauce)
- 0.25 cup onion, chopped (optional, for dipping sauce)
Instructions
Begin by cleaning the pork leg thoroughly. Remove any hair and trim the skin and fat as desired.
In a large pot, combine the water, salt, garlic, peppercorns, bay leaves, and soy sauce.
Place the pork leg into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 hours or until the meat is tender.
Carefully remove the pork leg from the pot and let it cool. Pat it dry with paper towels to remove any excess moisture.
Place the pork leg on a wire rack and leave it in the refrigerator uncovered for 6-8 hours or overnight. This step is crucial for achieving maximum crispiness.
Once ready to fry, heat the cooking oil in a deep pot or large wok. The oil should be about 350°F (175°C) for optimal frying.
Carefully lower the chilled and dried pork leg into the hot oil. Be cautious as the oil may splatter.
Deep fry the pork leg for about 15-20 minutes, or until the skin turns golden brown and crispy all over. Use tongs to flip the meat if needed for even browning.
Remove the pork leg from the oil and drain on a paper towel-lined plate.
Prepare the dipping sauce by combining vinegar, soy sauce, chopped red chili, and onion in a small bowl.
Serve the Crispy Pata hot with the dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
5315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.0 g | 623% | |
| Saturated Fat | 125.3 g | 627% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 5527 mg | 240% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 235.3 g | 471% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3244 mg | 69% | |
*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.
