Paleo Crispy Pata
Savor the irresistible crunch and bold, savory flavors of Paleo Crispy Pata, a healthier twist on the iconic Filipino dish that keeps it indulgent yet diet-friendly. This recipe transforms pork hocks into golden perfection by simmering them in a flavorful blend of coconut aminos, apple cider vinegar, garlic, and aromatic bay leaves before deep-frying them in coconut oil for that signature crispy skin. Perfect for those following a Paleo lifestyle, this dish swaps traditional soy sauce and frying oils for nutrient-rich alternatives while retaining the timeless appeal of its deeply satisfying texture and taste. Serve it fresh and crackling alongside a dipping sauce made from coconut aminos for a feast-worthy treat that’s sure to impress. Whether as a centerpiece for special occasions or a hearty meal anytime, Paleo Crispy Pata is the ultimate guilt-free indulgence!
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Recipe Information
Ingredients
- 2 pieces pork hock
- 2 tablespoons sea salt
- 1 tablespoon black peppercorns
- 1 head garlic
- 3 pieces bay leaves
- 1 cup coconut aminos
- 0.5 cup apple cider vinegar
- 8 cups water
- 2 cups coconut oil
Instructions
Clean and rinse the pork hocks thoroughly under cold running water to remove any impurities or hair.
In a large pot, combine the sea salt, black peppercorns, garlic (smashed but whole), bay leaves, coconut aminos, apple cider vinegar, and water.
Add the pork hocks to the pot, making sure they are fully submerged in the liquid. Add more water if necessary.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Simmer for approximately 1.5 to 2 hours, or until the pork is tender and the skin can be easily pierced with a fork.
Carefully remove the hocks from the pot and allow them to drain and cool on a rack set over a baking sheet or a large plate. Pat them dry with paper towels.
Let the pork hocks rest to dry further for at least 30 minutes to an hour. A drier surface will result in crispier skin.
In a large, deep frying pan or wok, heat the coconut oil over medium-high heat until it reaches around 350°F (175°C).
Once the oil is hot, carefully place a pork hock into the oil using tongs. Be cautious of hot oil splatters.
Fry each hock, turning occasionally, until golden brown and crispy on all sides. This should take about 15-20 minutes per hock.
Once done, remove the hocks from the oil and let them drain on a paper towel-lined plate to remove excess oil.
Allow the crispy pata to rest for a few minutes before serving. Cut into desired portions and enjoy with a side of more coconut aminos or a Paleo-friendly dipping sauce.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 4203 mg | 183% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 12.4 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 660 mg | 14% | |
*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.
