Crispy Pata is made of whole pork leg boiled until tender and then deep-fried until golden and crisp. Crunchy on the outside and moist on the inside, this popular Filipino delicacy is sinfully delicious!
Crispy Pata is another of the sinful ways Filipinos love their pork. In this famous delicacy, a whole pork leg is simmered in spices until tender and then deep-fried to crispy perfection. It turns out moist and flavorful inside, with a thick cap of golden and crunchy skin on the outside.
Due to its long cooking and cooling time plus the inconvenience of deep-frying, this crispy pork dish is usually reserved for special occasions. It is, however, common to find it on menus of dine-in restaurants and pub houses as an appetizer to enjoy with a beer or as a main dish with steamed rice.
Like its pork belly counterpart, lechon kawali, this deep-fried pork leg is usually enjoyed with spicy vinegar or liver sauce on the side for dipping.
Crispy Pata Ingredients
- Whole Pork Leg- you can use the front (shoulder) or hind (ham) legs. The hind legs are usually bigger and heavier, while the front leg has more fat.
- Boiling Mixture- I like to cook the meat in vinegar, 7-up/Sprite, and spices such as garlic, peppercorns, and bay leaves to infuse flavor.
- Oil- use oil with a high smoke point and neutral taste, such as corn, vegetable, palm, grapeseed, or avocado oil.
Cooking steps
Making crispy pata requires three essential steps: boiling, freezing/cooling, and deep-frying. Please read through the tips to help you prepare this dish successfully and safely.
Boiling
- Prepare the pork leg by scraping off stray hairs with a knife or by torching them with a kitchen torch.
- Use a big pot large enough to hold the pork leg and enough water to cover it. Make sure the pork is completely submerged in the liquid for uniform cooking.
- Simmer for about 1 ยฝ to 2 hours or until the meat is very tender but not falling apart.
- Carefully remove the pork leg from the pot and discard the liquid.
Freezing/cooling
- Place the pork leg on a wire rack to cool and pat dry with paper towels.
- When cool to the touch, rub generously with rock salt all over. Salt not only gives flavor but also absorbs any remaining moisture.
- For super-crispy skin, transfer the pork to a container, cover it with plastic film, and freeze it overnight. Alternatively, chill it, uncovered, in the refrigerator overnight to dry out.
- You can fry the pork the next day or store it in the freezer. Wrap it in aluminum foil and freeze it for up to three months.
- If you're pressed for time and want to ready the pork quickly for frying, pat dry with paper towels and then blow with a hairdryer on the cold setting to speed up cooling and drying.
Deep-frying
As in any kitchen activity, please practice caution and be wary of hot oil splatters.
- For safety, use the right kind of cooking equipment. Use a heavy-bottomed pot tall enough to protect against oil splatters and wide enough for the pork leg to fit without oil spilling over the top.
- Cover the pot immediately after adding the pork with a properly fitting lid. When the wild oil splatters subside, remove the lid, as the build-up moisture dripping into the hot oil may cause more splatters.
- Use the right kind of oil for the job. Canola, peanut, safflower, or corn oil have high smoke points and are great for deep-frying.
- For best results, check that the oil is at the optimal 350 F to 375 F temperature. If it is too hot, the skin will burn before the meat inside is fully heated. If it is too low, the meat will overcook and dry out before the skin is fully crisp.
Quick tip
Carefully remove the crispy pata and place it on a wire rack to drain excess oil. Let stand for a few minutes before chopping for the juices to redistribute.
If you'd like to skip the deep-frying, finish the pork leg in the oven using this slow cooker lechon recipe or the oven method below.
How to make crispy pork in the oven
- Arrange the cooked pork on a wire rack set over a baking pan. Pat dry with paper towels and rub all over with salt.
- Bake in a 430 F oven for 30 to 40 minutes or until the skin is golden and blistered.
- Remove from heat and allow to stand for a few minutes before chopping.
Frequently Asked Questions
What part of the pig is the pata?
Pata is the pig's front (shoulder) or hind (ham) legs.
What do you eat with crispy pata?
This crispy pork leg can be enjoyed as an appetizer with ice-cold beer or as a main dish with steamed rice. Serve it with a dipping sauce like spicy vinegar or lechon sauce. Atchara is also a good side condiment to balance the rich flavor.
What is crispy pata in English?
It translates to crispy pork leg.
How to serve and store
- Crispy pata is usually brought to the table as a whole piece and chopped into sinful morsels to enjoy.
- Enjoy it as an appetizer (pulatan) with ice-cold beer or a main dish with steamed rice. The crunchy pork makes a great party fare for special occasions and gatherings.
- Store leftovers in a container with a lid and refrigerate for up to 3 days.
- To reheat, place on a baking sheet and bake in a 400 F preheated oven for 10 to 15 minutes.
Dipping sauce recipe
My favorite dipping sauce is a tangy, savory, spicy combination of vinegar, soy sauce, shallots, garlic, and chili peppers. The recipe card below has the complete measurements.
More Pork Recipes
Ingredients
- 1 whole pork leg
- 1 cup vinegar
- 1 can (12 ounces) 7-up or Sprite
- 1 head garlic, peeled and minced
- 1 tablespoon peppercorns
- 3 bay leaves
- salt
- 5 cups oil
For the Dipping Sauce
- 1 cup vinegar
- ยผ soy sauce
- 2 shallots, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 Thai chili peppers, peeled and minced
- salt and pepper to taste
Instructions
- With a knife, scrape any stray hairs on pork leg and trim off nails.
- In a large pot over medium heat, combine pork leg, vinegar, 7-up, enough water to cover, garlic, peppercorns, bay leaves, and โ cup salt. Bring to a boil, skimming scum that may accumulate on top.
- Lower heat, cover, and then simmer for about 1-ยฝ to 2 hours or until meat is tender but not falling apart. If the meat is drying before it is fully cooked, add more water in 1 cup increments.
- Drain pork leg, discarding liquid and aromatics. Place on a rack and allow to cool to touch.
- Sprinkle with about 2 tablespoons salt and massage all over. Place in a container with a lid and freeze overnight.
- In a large, tall pot over medium heat, heat about 4 to 5 cups of oil (enough to cover the pork leg during deep-frying) to 350 F.
- Gently add pork leg and deep-fry, turning as needed, until golden.ย
- Remove pork from the pat and drain on a wire rack set over a baking sheet. Let rest for about 3 to 5 minutes before chopping. Serve hot with dipping sauce.
Dipping Sauce
- In a small bowl, combine vinegar, soy sauce, shallots, garlic, chili peppers, and salt and pepper to taste. Stir well.
Notes
- For safety, use the right kind of cooking equipment. Use a heavy-bottomed pot tall enough to protect against oil splatters and wide enough for the pork leg to fit without oil spilling over the top.
- Use a properly fitting lid to cover the pot immediately after adding the pork. When the wild oil splatters subside, remove the lid as the build-up moisture dripping into the hot oil may cause more splatters.
- Carefully remove the crispy pata and place it on a wire rack to drain excess oil. Let stand for a few minutes before chopping for the juices to redistribute.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Doris says
Going to try this, I usually buy it at a Filipino eatery so itโll be nice to make it myself. I can make a lot and freeze it for when I have company over. Going to check out your other recipes. Thank you!
Robyn says
Hello
Thank you so much for creating this site. I loooooove your content and how you make it so easy!!! ๐ฅฐ
This may be in the artocle already but just checking.... if I freeze it.overnight, do I need to thaw it before frying?
Thank you!
Hazel says
Ano po mas maganda pressure cooker or ung boil Lang po talaga para mas malasa tsaka malambot ung crispy pata?
Lalaine Manalo says
Mas mabilis sa pressure cooker pero just make sure na hindi super lambot ang pork leg at baka magfall apart pag prito ๐
Mac says
When freezing after boiling the pork for Crispy Pata; do you fry it frozen or do you thaw it out first?
Josh says
I love ur recipes po! Thank u so much for d tips and info! Very helpful and makes 1 a good cook khit nd mrunong mgluto!
Lalaine Manalo says
Thank you rin sa suporta. I appreciate it ๐
Annie says
Thanks so much for this recipe. Crispy Pata is one of my favorite foods among all the wonderful Pinoy foods. I am going to give it a try.
Lalaine Manalo says
Enjoy!
rebecca constantinopla says
mam iโm of adding water to the boiling oil.
Lalaine says
Yes, carefully sprinkle cold water to the oil. Please be careful as it will splatter violently!
Clara Lim says
Crispy on the outside icy on the inside. How do I prevent that? Tried it thrice ๐
Lalaine Manalo says
Hello, Clara,
This could be because the oil is very hot so the skin is browning too quickly before the meat inside had a chance to thaw and heat in the oil. Use a thermometer to ensure oil is at 350 F. You can also use a meat thermometer to check the internal temperature of the meat.
cathy smith says
could let me know how to print your recipe on crispy pata. thank you
Lalaine says
Hello Cathy,
There is a print recipe button on the very top of each page and there is also a print button on the recipe you can use. ๐
carly says
Hi,
The measurement "cup" that you use, what is it equivalent to in "ml"?
Thank you,
Carly
Lalaine says
240 ml ๐
Dinah says
Hi Lalaine,
My husband won a turbo broiler ast Christmas during their office raffle but I haven't used it yet. A friend told me that I can do Crispy Pata on a turbo broiler, is that true? So instead of deep frying, I will turbo? And for how many hours?
Thanks in advance!
Lalaine says
Hello Dinah
I've never tried crispy pata in the turbo but I've seen some recipes online done this way. I am not sure if you're supposed to boil the meat first and finish in the turbo or you start with raw meat at low heat and then crank up temp when it's cooked to get the crackling of the skin. I've tried turbo with chicken though and the skin comes out super crisp and the meat very moist.
Hazelle Margarette San Andres says
I always do the crispy pata in turbo broiler instead pf frying to lower the fat content of the pata. It is just the same procedure of the usual crispy pata you wonโt fry it lang but youโll broil it (1 hr each side on maximum temperature)
Lalaine says
Thanks for the tip. This recipe is for traditional crispy pata, the classic way of doing it but yes, cooking it in the turbo broiler is easier and healthier ๐
nancy says
I agree with Laurence that adding water to hot oil us very dangerous. I have always fried my pata without this addition of water and they have always come out nice and crisp as long as the oil temperature and the length of cooking is right. Even with the boiled pata air-dried and refrigerated before frying, there are still a lot of violent splatters. The reason why we air dry or towel dry and refrigerate the meat before frying is to rid it of excess moisture that will produce lots of violent spattering when it comes in contact with the hot oil. Next time you make crispy pasta, try to omit the sprinkling part then let us know .
I do love your pictures. They are so professional. Make me droll and inspired to get cooking! Thank you.
Lalaine says
Hi Nancy
Yes, adding water can be pretty dangerous that's why as much as I love crispy pata and lechon kawali, I balk from making them regularly. I will certainly try doing them with the without the water and do a taste test.
Thank you so much for your kind words. I've never been very good with my photography and I am so glad you find them appetizing. I guess practice makes perfect ๐
Laurence says
Hey Lalaine,
First of all I love your website; I love how you don't over complicate recipes like many people try to do. That being said, I do not recommend pouring water into hot oil, it is absolutely dangerous and does absolutely nothing to crisp up the skin. This was something I asked my chef instructor during culinary school and there was absolutely no scientific base for it, its just something people do because when they see the oil sizzle they think it makes things crispier.
Lalaine says
Hello Lawrence
Adding cold water to sizzling hot oil is really very dangerous but that's how I was taught to cook crispy pata and lechon kawali for crackling and puffing of the rind. I might have to try NOT adding cold water next time and see if the results are the same. Thanks for input, I really appreciate it ๐
Seline says
Hi Lalaine,
Tried this recipe and happy to say it tasted really, really good!!!. Followed the recipe perfectly except I used pork belly instead of pata (the grocer didn't have a nice pata in stock so I bought belly instead). Excited to try this using pata and much more excited to try out your other recipes, too!
Thanks for sharing!
Cheers ๐
Steven says
Thanks! In case the preparation is tight like in situations when something suddenly came up and you need to prepare, would bypassing the part where I need to refrigerate the 'pata' affect the outcome? Thanks again. Really helpful. ๐
Lalaine says
Hi Steven
Refrigerating the pata helps dry it out which in turn helps with the crisping and crackling of the skin. If you need to bypass this step, make sure to wipe down the pork well with paper towels. In some recipes for chicharon I've come across, the meat is dehydrated in the oven at low heat (in olden days, our old folks did this under the sun). I haven't personally tried this method but it might work for crispy pata.
olivia says
Hi Lalaine,
This crispy pata looks soooo good. I have a question before cooking this one using your recipe. In the last part of your cooking procedure, you want me turn off the heat and pour 1/4 cup of water on the pork. How will I do that? Am I going to take off the pork from the cooking pot and pour water on it or pour the water on the pork while it is still in the cooking pot? Isn't the water going to mix with the frying oil? Thanks.
Lalaine says
Hi Olivia
You pour the water on the pork while it is still in the hot oil. The oil will sizzle and this will allow for a nice crackling of the skin. Some cooks like to sprinkle water to the oil as well while the pata is frying. Be careful please ๐
olivia says
Thanks for the tip. I'll let you know how my crispy pata turns out. I see you made tortang talong. I'll check it out. I do mine with or without fillings. Luvu Lalaine.
Lalaine says
Hello Olivia
I prepare my tortang talong plain as I love to pair it with pork adobo. Yum! Match made in heaven ๐
Thanks again
Imelda says
From freezer do you need to thaw your meat before frying??