Crispy Pata

Indulge in the ultimate Filipino comfort food with this Crispy Pata recipe—an irresistible dish featuring a tender, juicy pork knuckle that’s deep-fried to golden perfection for a crackling, crispy exterior. Simmered in a flavorful broth infused with whole black peppercorns, bay leaves, garlic, and onion, the pork absorbs rich, savory notes before being air-dried to ensure maximum crunch. The key to achieving its signature crispy texture lies in a quick vinegar brushing before deep frying, which locks in both flavor and crispiness. Paired with a tangy soy-vinegar dipping sauce balanced with a hint of sweetness, this dish is perfect for sharing during family gatherings or festive occasions. Bursting with flavor and texture, Crispy Pata is a true celebration of Filipino culinary tradition that will quickly become a crowd favorite.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:190 mins

Total Time:220 mins

Servings: 4

Ingredients

• 1 large piece (about 1.5 to 2 kg) pork knuckle
• 10 cups water
• 2 tablespoons salt
• 2 tablespoons whole black peppercorns
• 4 pieces bay leaves
• 5 crushed garlic cloves
• 1 large, quartered onion
• 1 cup soy sauce
• 1 cup vinegar
• 2 tablespoons sugar
• 1 cup water (for sauce)
• 4 cups cooking oil
• 1 cup vinegar (for blanching)

Directions

Step 1

Place the pork knuckle in a large pot and pour in the 10 cups of water.

Step 2

Add salt, whole black peppercorns, bay leaves, crushed garlic, and quartered onion to the pot.

Step 3

Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 1.5 to 2 hours or until the pork is tender.

Step 4

Once tender, remove the pork knuckle from the broth and let it cool on a wired rack.

Step 5

Once cooled, dry the pork knuckle with paper towels and make sure it is completely dry to ensure crispiness.

Step 6

Prepare a large pot or deep fryer and pour in the cooking oil.

Step 7

Heat the oil to 350°F (175°C) for deep frying.

Step 8

Before frying, brush the pork knuckle with vinegar (1 cup for blanching) and let it sit for 10 minutes to promote crispiness.

Step 9

Carefully immerse the pork knuckle into the hot oil. Be cautious as the oil may splatter.

Step 10

Deep-fry the pork knuckle until golden brown and crispy, around 15 to 20 minutes. Turn occasionally for even cooking.

Step 11

Remove the crispy pata from the oil and drain on paper towels to remove excess oil.

Step 12

To make the dipping sauce, combine 1 cup of soy sauce, 1 cup of vinegar, 2 tablespoons of sugar, and 1 cup of water in a bowl. Stir until well mixed.

Step 13

Serve the crispy pata on a platter with the sauce on the side and enjoy.

Nutrition Facts

Serving size	(5960.7g)

Amount per serving	% Daily Value*
Calories	12192.6

Total Fat 1213.2g	0%
Saturated Fat 223.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 900mg	0%
Sodium 30978.8mg	0%
Total Carbohydrate 62.4g	0%
Dietary Fiber 6.9g	0%
Total Sugars 29.9g
Protein 251.4g	0%

Vitamin D 0IU	0%
Calcium 515.2mg	0%
Iron 25.2mg	0%
Potassium 4599.9mg	0%

*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.

Source of Calories

Fat: 89.7%

Protein: 8.3%

Carbs: 2.1%