Crispy pata

Crispy Pata made 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 popular delicacy, a whole pork leg is simmered in spices until tender, refrigerated overnight to dry, and then deep-fried until the meat is moist and succulent and the skin golden and crisp.

Served with a spicy vinegar dip or lechon sauce and plenty of rice, pretty please, it’s sinfully delicious!

Due to its long cooking and cooling time plus the inconvenience of deep-frying, this crispy pork dish is usually reserved for special occasions. You can, however, simplify the process by boiling a couple or more pieces at a time and storing them in the freezer for future use. The pork will keep well in the freezer for a good few months and your favorite indulgence will just be a matter of thawing and frying the already tender meat!

The recipe calls for adding a small amount of water to the hot oil at the end of cooking to achieve a nicely blistered rind. As in any kitchen activity, please practice caution and be wary of hot oil splatters. Enjoy!

Please visit , like and subscribe!