Crispy Pata Recipe
Crispy Pata Recipe by Chef Luca De Santis, step by step with the cooking video. Pork knuckle simmered with aromatics, dried, then deep-fried until the skin
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Filipino
Crispy Pata
Pork knuckle simmered with aromatics, dried, then deep-fried until the skin puffs and crackles.
The story of the dish
Crispy pata is said to have started at the Barrio Fiesta restaurant in Manila in the 1950s and became a pulutan and party favourite.
The name: Pata is the Spanish word for 'leg'.
Ingredients
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| pork hock (pata) front, about 1.5 kg | ≈ 1½ kg | ≈ 3¼ lb |
| water | ≈ 3 l | ≈ 12 cups |
| garlic crushed | ≈ 40 g | ≈ 1 head |
| onion | ≈ 150 g | ≈ 1 onion |
| bay leaves | ≈ 2 g | ≈ 4 leaves |
| whole peppercorns | ≈ 5 g | ≈ 2 tsp |
| soy sauce | ≈ 60 ml | ≈ ¼ cup |
| star anise | ≈ 2 g | ≈ 2 stars |
| salt | ≈ 30 g | ≈ 2 tbsp |
| oil for deep frying | ≈ 2 l | ≈ 8 cups |
| soy-vinegar dip with onion and chili to serve | ≈ 150 ml | ≈ ¾ cup |
≈ amount suggested from similar recipes
Tools & equipment
| Item | UAEamazon.ae | USamazon.com |
|---|---|---|
| Dji Osmo Pocket 4 Creator Combo | 🛒 Buy | 🛒 Buy |
| Filipino Wok | 🛒 Buy | 🛒 Buy |
| Cutting Board | 🛒 Buy | 🛒 Buy |
| Mixing Bowl | 🛒 Buy | 🛒 Buy |
| Pressure Cooker | 🛒 Buy | 🛒 Buy |
| Instant-Read Thermometer | 🛒 Buy | 🛒 Buy |
Also used: large stock pot · deep pot or fryer · splatter screen · wire rack
Method
- Simmer the pata with water, garlic, onion, bay, peppercorns, soy sauce, star anise and salt for 1.5 hours until tender.
- Drain and dry completely, then refrigerate uncovered overnight.
- Prick the skin all over with a fork.
- Deep-fry in hot oil, covered with a splatter screen, 15 to 20 minutes until puffed and crisp.
- Rest 5 minutes and serve with the soy-vinegar dip.
🌡️ Oil 180°C (355°F)
👨🍳 Chef’s tips
- The skin must be completely dry before frying: dry overnight in the fridge.
Nutrition per portion estimate · 1 of 4
980kcal
56 gprotein
4 gcarbs
82 gfat
Allergens
GlutenSoySulphites
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