Crispy Pata Classic Deep Fried

Be the first to rate

(No Ratings Yet)

Loading...

Crispy Pata is a beloved Filipino celebration dish featuring a whole pork leg that is braised until tender, then deep-fried until the skin turns golden and shatteringly crisp. The rich, fatty meat pairs beautifully with a sharp spiced vinegar dipping sauce that cuts through the richness. This recipe delivers the classic restaurant-style version with crisp crackling skin and juicy, fall-apart meat.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 55 gFat
• 18 gSaturated Fat
• 4 gCarbs
• 1 gFiber
• 1 gSugar
• 55 gProtein
• 2400 mgSodium
• 750 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 10 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the pork leg and braise

• 1 whole pork front leg (about 3.5 lbs), cleaned and singed
• 2 tablespoons coarse salt, plus more for scrubbing
• 1 tablespoon whole black peppercorns
• 1 head garlic, halved crosswise
• 3 bay leaves
• 1 large yellow onion, quartered
• 5 quarts water, or enough to cover
• 6 cups neutral frying oil (canola or peanut)

For the spiced vinegar dipping sauce

• 1 cup cane vinegar or distilled white vinegar
• 4 cloves garlic, finely minced
• 1 small red onion, finely chopped
• 2 tablespoons soy sauce
• 2 Thai bird chilies, thinly sliced
• 2 tablespoons calamansi juice or fresh lime juice

Directions

1. Scrub the pork leg vigorously with coarse salt to remove any hairs and impurities, then rinse thoroughly under cold running water and pat dry with paper towels.
2. Place the pork leg in a large heavy-bottomed pot and add water, 2 tablespoons salt, peppercorns, garlic, bay leaves, and onion. Bring to a rolling boil over high heat, then reduce to a gentle simmer and cook for 90 minutes, or until a fork slides easily into the thickest part of the meat.
3. Carefully lift the pork leg out and let it cool on a wire rack for 20 minutes. Pat the skin completely dry with paper towels, then refrigerate uncovered for at least 1 hour to firm up and dry the skin thoroughly.
4. While the pork chills, stir together all dipping sauce ingredients in a small bowl and set aside to let the flavors meld.
5. Heat the frying oil in a deep, heavy pot or wok to 350°F (175°C), making sure the oil is at least 3 inches deep. Carefully lower the pork leg into the oil using tongs or a long fork, skin-side down first.
6. Fry the pork leg for 15 to 18 minutes, turning every 4 to 5 minutes, until the skin is deeply golden brown and puffed with an audible crackle. The internal temperature should reach 165°F (74°C).
7. Remove the pork leg and drain on a wire rack set over a tray for 5 minutes to rest and let the exterior firm up.
8. Using a heavy cleaver, chop the pork leg through the bone into 2 to 3 inch chunks, slicing cleanly through the crackling skin to preserve the crispness.
9. Arrange the pieces on a warm platter and serve immediately with the spiced vinegar dipping sauce on the side.
10. Encourage diners to drizzle the sauce over the meat or dip each piece generously, balancing the rich pork with bright acidity.

Cook’s Notes

• Drying the skin thoroughly before frying is the single most important step for achieving a truly crackling crust; do not skip the uncovered chilling time.
• For an even crispier texture, some cooks freeze the braised and dried pork leg for 30 minutes before frying to shrink the skin further.
• Use a deep-fry thermometer to maintain oil temperature; if the oil drops below 325°F the pork will absorb too much oil and turn greasy rather than crisp.
• The pork leg can be braised a day ahead, chilled, and fried just before serving, which makes it an excellent dish for entertaining.
• Ask the butcher to crack the leg at the joints so it lays flatter in the pot and fries more evenly.

You might also like

Asian

Filipino Garlic Fried Rice

Asian

Filipino Caramelized Egg Yolk Sweet Balls

Asian

Filipino Coconut Caramel Sticky Rice Cake

Asian

Filipino Silvanas Buttercream Cookie Frozen Sandwiches