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Easy Crispy Pata Recipe
Crispy pata is a popular Filipino dish. The cooking process of this dish takes time but the effort is worth it.
Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.
Wikipedia
Crispy Pata is known for its tender meat and crispy skin. Before cooking the pork and letting it simmer, remember to make slits on the skin. This is to ensure that all the delicious flavors from the ingredients are infused in the meat. Make sure to also dry the pork thoroughly after boiling, this is the secret to achieving that crisp skin!
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Recipe for Crispy Pata:
Easy Crispy Pata Recipe
Course: MainCuisine: FilipinoDifficulty: Medium4
servings30
minutes1
hour15
minutes6088
kcal60
minutes1
hour45
minutesCrispy pata is a popular Filipino dish. The cooking process of this dish takes time but the effort is worth it.
Ingredients
1 whole pig’s leg (pata, about 3-4 lbs) cleaned
6 pcs dried bay leaves
2 tbsp whole peppercorn
4-6 star anise (optional)
6 tsp salt
2 tsp ground black pepper
2 to 3 tsp garlic powder
1 tbsp leeks
1 tbsp sili green
12-15 cups water
8-12 cups cooking oil
- For the Sauce:
2 tbsp brown sugar
1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1/2 cup vinegar
1/2 tsp sesame oil
1/2 red finger chilli in diagonal slices
2 shallots or half a red onion, chopped
1 clove garlic, crushed
1 tbsp shredded fresh ginger
Directions
- Pour water in a cooking pot then let boil. Add dried bay leaves, whole peppercorns, star anise, leeks, green sili and 4 teaspoons of salt.
- Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). Remove the tender leg from the cooking pot and set aside until the temperature goes down.
- Heat a clean large cooking pot (preferably with cover) and pour in cooking oil. When the oil becomes hot, deep fry the pork leg.
- Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.
- Mix ingredients for the sauce.
- Serve hot!
Nutrition Facts
4 servings per container
Serving Size1976
- Amount Per ServingCalories6088
- % Daily Value *
- Total Fat
618.88g
794%
- Saturated Fat 109.914g 550%
- Trans Fat 3.815g
- Cholesterol 426mg 142%
- Sodium 5719mg 249%
- Potassium 2025mg 44%
- Total Carbohydrate
17.94g
7%
- Dietary Fiber 2.4g 9%
- Total Sugars 8.55g
- Protein 125.96g 252%
- Vitamin A 26mcg 3%
- Vitamin C 20mg 23%
- Calcium 23mg 2%
- Iron 40mg 223%
- Vitamin D 38mcg 190%
- Vitamin E 309mg 2060%
- Vitamin K 1132mcg 944%
- Thiamin 203mg 16917%
- Riboflavin 151mg 11616%
- Niacin 192mg 1200%
- Vitamin B6 149mg 8765%
- Vitamin B12 153mcg 6375%
- Folate 13mcg 4%
- Phosphorus 179mg 15%
- Magnesium 50mg 12%
- Zinc 199mg 1810%
- Selenium 269mcg 490%
- Copper 79mg 8778%
- Manganese 42mg 1827%
* 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.
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By Cooking Method: Boiling | Frying
By Cuisine: Filipino
By Diet or Lifestyle: Budget-Friendly | Holiday Recipes
By Dish Type: One-Pot Meals | Side Dishes
By Main Ingredient: Pork
Other Useful Categories: Comfort Food | Reader Favorites | Sauce-Based Dishes | Traditional & Authentic
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IMAGE: By BrokenSphere – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=8497319
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[…] A good dish to pair the Tortang Tolang is with Crispy Pata. […]