Paleo Crispy Pata

Indulge in the irresistible crunch and mouthwatering flavors of Paleo Crispy Pata—an elevated take on the classic Filipino favorite, made guilt-free and grain-free for Paleo enthusiasts. This recipe features succulent pork hocks simmered with aromatic garlic, bay leaves, and tangy apple cider vinegar, then fried to golden perfection in nutrient-rich coconut oil for that signature crispy skin. Enhanced with the umami depth of coconut aminos, this dish delivers all the satisfying richness of traditional Crispy Pata while staying Paleo-friendly. Perfect as a centerpiece for gatherings or a special treat any day, pair it with a vibrant dipping sauce for an unforgettable, wholesome dining experience.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 4

Ingredients

• 2 pieces pork hock
• 2 tablespoons sea salt
• 1 tablespoon black peppercorns
• 1 head garlic
• 3 pieces bay leaves
• 1 cup coconut aminos
• 0.5 cup apple cider vinegar
• 8 cups water
• 2 cups coconut oil

Directions

Step 1

Clean and rinse the pork hocks thoroughly under cold running water to remove any impurities or hair.

Step 2

In a large pot, combine the sea salt, black peppercorns, garlic (smashed but whole), bay leaves, coconut aminos, apple cider vinegar, and water.

Step 3

Add the pork hocks to the pot, making sure they are fully submerged in the liquid. Add more water if necessary.

Step 4

Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Simmer for approximately 1.5 to 2 hours, or until the pork is tender and the skin can be easily pierced with a fork.

Step 5

Carefully remove the hocks from the pot and allow them to drain and cool on a rack set over a baking sheet or a large plate. Pat them dry with paper towels.

Step 6

Let the pork hocks rest to dry further for at least 30 minutes to an hour. A drier surface will result in crispier skin.

Step 7

In a large, deep frying pan or wok, heat the coconut oil over medium-high heat until it reaches around 350°F (175°C).

Step 8

Once the oil is hot, carefully place a pork hock into the oil using tongs. Be cautious of hot oil splatters.

Step 9

Fry each hock, turning occasionally, until golden brown and crispy on all sides. This should take about 15-20 minutes per hock.

Step 10

Once done, remove the hocks from the oil and let them drain on a paper towel-lined plate to remove excess oil.

Step 11

Allow the crispy pata to rest for a few minutes before serving. Cut into desired portions and enjoy with a side of more coconut aminos or a Paleo-friendly dipping sauce.

Nutrition Facts

Serving size	(3847.5g)

Amount per serving	% Daily Value*
Calories	6917.4

Total Fat 644.7g	0%
Saturated Fat 439.7g	0%
Polyunsaturated Fat 7.8g
Cholesterol 700mg	0%
Sodium 18988.1mg	0%
Total Carbohydrate 81.9g	0%
Dietary Fiber 4.4g	0%
Total Sugars 48.6g
Protein 176.3g	0%

Vitamin D 0IU	0%
Calcium 424.5mg	0%
Iron 14.7mg	0%
Potassium 3039.5mg	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: 84.9%

Protein: 10.3%

Carbs: 4.8%