Crispy Pata

Name: Crispy Pata
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 3 lbs pork leg (about 3 lbs), deboned; 8 cups water; 2 tsp salt; 6 garlic cloves, smashed; 2 bay leaves; 1/2 tsp black peppercorns; 4 quarts vegetable oil for frying; 1/2 cup white vinegar; 4 tbsp soy sauce; 4 garlic cloves for sauce, minced

Deboned pork leg deep-fried until golden and crispy outside, tender inside, served with a tangy vinegar dipping sauce.

105 minMediumServes 6480 cal/serving

FilipinoDinnerStovetopStandard

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Ingredients

3 lbs pork leg (about 3 lbs), deboned
8 cups water
2 tsp salt
6 garlic cloves, smashed
2 bay leaves
1/2 tsp black peppercorns
4 quarts vegetable oil for frying
1/2 cup white vinegar
4 tbsp soy sauce
4 garlic cloves for sauce, minced

Instructions

1

Place 3 lbs deboned pork leg (about 3 lbs) in a large pot with 8 cups water, 2 tsp salt, 6 smashed garlic cloves, 2 bay leaves, and 1/2 tsp black peppercorns.
2

Bring to a boil, then reduce heat and simmer for 60 minutes until pork leg is very tender. Drain and let cool completely.
3

Pat pork leg dry with paper towels. Cut into serving portions.
4

Heat 4 quarts vegetable oil for frying in a deep pan or wok to 350-375°F. Carefully fry pork leg in batches for 15-20 minutes per batch until golden brown and crispy on all sides. Remove to a wire rack.
5

For the sauce, combine 1/2 cup white vinegar, 4 tbsp soy sauce, and 4 minced garlic cloves for sauce in a small bowl.
6

Serve pork leg hot with the sauce on the side for dipping.

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Questions

How hot should the oil be for Crispy Pata?

For Crispy Pata, the frying oil is held at 375 F (about 190 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Crispy Pata is done?

Go by the cues in the method rather than the clock. Step 4: cook until golden brown and crispy on all sides.

Can I skip the searing in Crispy Pata?

Step 4 reads: "Carefully fry pork leg in batches for 15-20 minutes per batch until golden brown and crispy on all sides." You can, but you give up flavor. The browning in step 4 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I make Crispy Pata gluten-free?

Yes. The gluten in Crispy Pata is 4 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How many calories are in Crispy Pata?

One serving (the recipe makes 6) is about 480 calories, with 36 g protein, 4 g carbohydrate and 36 g fat, plus 520 mg sodium.

Can I freeze Crispy Pata?

It is not a good candidate. Refrigerate what is left of Crispy Pata within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

Puso side
Pancit Palabok Salad salad
Toyomansi sauce
Tsokolate drink

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