Low Sodium Crispy Pata
Experience a flavorful twist on a Filipino classic with this **Low Sodium Crispy Pata** recipe! Designed for those seeking to reduce their sodium intake without compromising on taste, this dish features tender pork hock simmered with aromatic bay leaves, garlic, and a salt substitute, then deep-fried to golden perfection for that irresistible crunch. The pork is paired with a vibrant low-sodium dipping sauce made with soy sauce, calamansi or lime juice, and optional chili for a delightful balance of tangy and spicy flavors. Perfectly crisp on the outside and juicy on the inside, this low sodium take on crispy pata is a treat for any occasion, served best with steamed rice or your favorite sides. Indulge in guilt-free enjoyment with this heart-friendly and healthier rendition of a crowd-favorite Filipino dish.
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Recipe Information
Ingredients
- 1 large (around 1.5 kg) Pork hock (pata)
- 3 pieces Bay leaves
- 1 head, halved Garlic
- 1 tablespoon Whole black peppercorns
- 1 cup White vinegar
- 3 liters Water
- 2 teaspoons Salt substitute (potassium chloride or similar)
- 1 liter, for deep frying Vegetable oil
- 1 teaspoon, freshly ground Black pepper
- 1 cup, for dipping sauce Low sodium soy sauce
- 2 tablespoons, for dipping sauce Calamansi or lime juice
- 1 tablespoon, optional for dipping sauce Red chili, chopped
Instructions
Clean the pork hock thoroughly under running water. Pat dry with paper towels.
In a large pot, combine water, bay leaves, garlic, whole black peppercorns, white vinegar, and salt substitute.
Add the pork hock to the pot. Bring to a boil over high heat, then reduce to low heat. Simmer for approximately 2 hours, or until the meat is tender but not falling apart.
Carefully remove the pork hock from the pot and place it on a rack to cool and dry. Pat it dry with paper towels to remove excess moisture.
Once dry, sprinkle the pork hock evenly with freshly ground black pepper.
In a deep frying pan or large wok, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature for best results.
Carefully add the pork hock to the hot oil, ensuring it is fully submerged to cook evenly. Fry for approximately 15 to 20 minutes, turning occasionally, until the skin becomes golden brown and crispy.
Remove the crispy pata from the oil and drain on paper towels to remove excess oil.
Prepare the dipping sauce by combining low sodium soy sauce, calamansi or lime juice, and chopped red chili in a small bowl.
Serve the Low Sodium Crispy Pata with the dipping sauce and enjoy with steamed rice or your choice of side dish.
Nutrition Facts
Calories |
5112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.9 g | 522% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 60.6 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 10561 mg | 459% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 3.4 g | ||
| Protein | 309.1 g | 618% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 11468 mg | 244% | |
*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.
