Crispy Pata
Crispy Pata is the ultimate pork dish! This Filipino pork dish is golden and crispy on the outside yet moist and flavorful on the inside. Delicious as an appetizer or main dish!
Servings: 4 Servings
Calories: 560kcal
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
- ¼ 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 ⅓ cup salt. Bring to a boil, skimming scum that may accumulate on top.
- Lower heat, cover, and then simmer for about 1-½ 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.
- 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.
Video
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.
Nutrition
Calories: 560kcal | Carbohydrates: 16g | Protein: 55g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 185mg | Sodium: 229mg | Potassium: 1055mg | Fiber: 1g | Sugar: 10g | Vitamin A: 30IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 4mg