Crispy Pata is a deep-fried pork leg with crispy skin. It's one of the most popular Filipino dishes serve on special occasions. It is preapred using two main procedures. The first one is by boiling and the second is by deep frying.
The challenge in cooking this dish is to make the inside meat tender, juicy, and tasty while keeping the outside skin crispy.
In order to make the pork leg tender, you need to boil it in "medium heat" (or you can simply use pressure cooker). Adding salt, garlic, and peppercorn while boiling makes the meat tasty. To make it juicy, just don't deep fry the meat for too long but just enough to make the skin golden brown and crispy because the inside is already cooked anyway. Just make sure that your oil is hot enough before deep frying.
In order to make the skin crispy when fried, add drinking soda like 7-up or sprite while boiling. Simmering with baking soda will also make the skin tender, resulting in a cripy skin when you deep fry it.
Crispy Pata Ingredients
- 1 pig's leg (pata);
- 1 can of drink soda (7Up or sprite)
- 1 head garlic; crushed
- 1 tablespoon peppercorn
- 2 tablespoons of salt
- 3 bay leaves
- 2 tablespoons of fish sauce
- 1/2 tablespoon baking soda
- 4 tablespoons of flour
- Cooking oil
Crispy Pata Cooking Instructions
- Using a knife, make three to four slits on the front side of the meat of the pata.
- In a strockpot, add pig's leg, soda (7Up or sprite), and dditional water to cover the pata.
- Add salt, peppercorn, garlic, and bay leaves.
- Boil in medium heat until it becomes tender but not falling apart.
- Add baking soda to tenderize the skin of the meat. Simmer for 10 minutes.
- Remove pata and place it in a wire rack to drain all liquid, then refrigerate for 12 to 24 hours.
- Take out from the fridge and brush it with fish sauce.
- Generously sprinkle with flour to make the skin crispy when fried.
- In a thick deep fryng pot, heat oil until near to its smoking point.
- Submerge the pig's leg until it becomes golden brown and crispy.
- Remove from pot, then Serve.