Low Sodium Crispy Pata

Indulge in the rich flavors of this Low Sodium Crispy Pata, a healthier twist on the classic Filipino favorite that doesn’t compromise on taste or texture. Perfectly tender pork hock is simmered in a fragrant mix of bay leaves, garlic, and vinegar before being deep-fried to golden, crackling perfection. This recipe uses a salt substitute and low sodium soy sauce, making it a heart-conscious option for those watching their sodium intake. Pair it with a zesty dipping sauce made with calamansi or lime juice and enjoy this crispy delight with steamed rice or your favorite side dish. Celebrate the art of guilt-free indulgence with this satisfying and crowd-pleasing Filipino classic!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 1 large (around 1.5 kg) Pork hock (pata)
• 3 pieces Bay leaves
• 1 head, halved Garlic
• 1 tablespoon Whole black peppercorns
• 1 cup White vinegar
• 3 liters Water
• 2 teaspoons Salt substitute (potassium chloride or similar)
• 1 liter, for deep frying Vegetable oil
• 1 teaspoon, freshly ground Black pepper
• 1 cup, for dipping sauce Low sodium soy sauce
• 2 tablespoons, for dipping sauce Calamansi or lime juice
• 1 tablespoon, optional for dipping sauce Red chili, chopped

Directions

Step 1

Clean the pork hock thoroughly under running water. Pat dry with paper towels.

Step 2

In a large pot, combine water, bay leaves, garlic, whole black peppercorns, white vinegar, and salt substitute.

Step 3

Add the pork hock to the pot. Bring to a boil over high heat, then reduce to low heat. Simmer for approximately 2 hours, or until the meat is tender but not falling apart.

Step 4

Carefully remove the pork hock from the pot and place it on a rack to cool and dry. Pat it dry with paper towels to remove excess moisture.

Step 5

Once dry, sprinkle the pork hock evenly with freshly ground black pepper.

Step 6

In a deep frying pan or large wok, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature for best results.

Step 7

Carefully add the pork hock to the hot oil, ensuring it is fully submerged to cook evenly. Fry for approximately 15 to 20 minutes, turning occasionally, until the skin becomes golden brown and crispy.

Step 8

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

Step 9

Prepare the dipping sauce by combining low sodium soy sauce, calamansi or lime juice, and chopped red chili in a small bowl.

Step 10

Serve the Low Sodium Crispy Pata with the dipping sauce and enjoy with steamed rice or your choice of side dish.

Nutrition Facts

Serving size	(5281.2g)

Amount per serving	% Daily Value*
Calories	5111.5

Total Fat 406.9g	0%
Saturated Fat 126.2g	0%
Polyunsaturated Fat 60.6g
Cholesterol 1260mg	0%
Sodium 10560.6mg	0%
Total Carbohydrate 49.4g	0%
Dietary Fiber 7.0g	0%
Total Sugars 3.4g
Protein 309.1g	0%

Vitamin D 0IU	0%
Calcium 654.4mg	0%
Iron 24.8mg	0%
Potassium 11468.3mg	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: 71.9%

Protein: 24.3%

Carbs: 3.9%