Filipino Crispy Fried Pork Knuckle is the ultimate celebratory dish: a whole pork knuckle is gently braised with aromatics until fork-tender, then dried thoroughly and twice-cooked in hot oil until the skin crackles and the meat stays juicy. Served with a sharp soy-vinegar dipping sauce, it is the kind of centerpiece dish that anchors every fiesta table in the Philippines.
Prep Time20 mins
Cook Time180 mins
Total Time200 mins
Servings5
Yield5 servings
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 52 gFat
- 18 gSaturated Fat
- 5 gCarbs
- 0 gFiber
- 2 gSugar
- 56 gProtein
- 1120 mgSodium
- 780 mgPotassium
- 70 mgCalcium
- 3.5 mgIron
- 5 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the pork knuckle
- 1 whole pork knuckle (about 3.5 lb / 1.6 kg), cleaned with skin on
- 2 tbsp coarse salt, plus more for scrubbing
- 1 large yellow onion, quartered
- 1 head garlic, smashed and peeled
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 6 cups water
For the vinegar dipping sauce
- 1/2 cup cane vinegar or distilled white vinegar
- 3 tbsp soy sauce
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 Thai bird's-eye chili, thinly sliced
- 1/2 tsp freshly cracked black pepper
- 1 tsp white sugar
For deep frying
- 6 cups neutral oil (such as canola or peanut), for frying
Directions
- Scrub the pork knuckle generously with coarse salt under running water to remove any impurities; rinse well and pat dry.
- Place the knuckle in a large heavy pot and add the onion, garlic, bay leaves, peppercorns, 2 tbsp salt, and water. Bring to a rolling boil over high heat, then reduce to a gentle simmer, cover, and cook for 2 to 2.5 hours, turning once halfway, until a fork slides easily into the thickest part of the meat.
- Lift the pork knuckle out and set it on a wire rack set over a tray. Pat the skin completely dry with paper towels, then refrigerate uncovered for at least 4 hours or preferably overnight so the skin dries out and tightens.
- When ready to fry, pat the skin once more to remove any surface moisture. Heat the oil in a deep heavy pot or wok to 350°F (175°C), using a thermometer to maintain temperature.
- Using long tongs or a sturdy skimmer, carefully lower the knuckle into the oil skin-side down. Fry for 20 to 25 minutes, basting the sides occasionally, until the skin is deep golden and audibly crisp; lower the heat slightly if the skin browns too fast.
- Remove the knuckle and let it drain on a wire rack for 5 minutes. Increase the oil temperature to 375°F (190°C) and fry the knuckle a second time for 5 to 8 minutes for an even cracklier crust.
- While the pork rests, whisk together the vinegar, soy sauce, chopped onion, garlic, chili, black pepper, and sugar in a small bowl until the sugar dissolves.
- Transfer the knuckle to a chopping board and cut through the bone into thick serving pieces, keeping the crispy skin intact. Arrange on a platter and serve immediately with the dipping sauce on the side.
Cook’s Notes
- Drying the skin uncovered in the refrigerator is non-negotiable: any moisture will cause oil splatters and prevent the crackling texture that defines the dish.
- Use a clip-on thermometer to monitor oil temperature, and never crowd the pot; the knuckle should have at least 2 inches of oil above and below it.
- Score the skin in a shallow crosshatch before braising so seasonings penetrate deeper and the final crust shatters more easily.
- For an even crispier crust, brush the dried skin lightly with a thin vinegar-water solution and let it air-dry for 30 minutes before the first fry.
- Leftover meat can be chopped and stir-fried with onions, soy sauce, and calamansi for a quick next-day sisig-style breakfast.
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