Teresa's Recipes
Crispy Pata
Crispy Pata is a beloved Filipino delicacy that brings a symphony of flavors and textures to the table. This dish features a whole pork leg, lovingly simmered until tender and then deep-fried to perfection, resulting in a skin that is irresistibly crispy and golden brown. Traditionally served during festive occasions and family gatherings, Crispy Pata is a showstopper that embodies the warmth of Filipino hospitality. Paired with a tangy vinegar dipping sauce that cuts through the richness of the pork, this dish is a true celebration of Filipino culinary culture, showcasing the art of deep-frying and the joy of sharing a meal with loved ones.
Ingredients
- 1 whole (about 4-5 lbs) Pork leg
- enough to cover the pork leg Water
- 1 tablespoon Salt
- 1 tablespoon Black peppercorns
- 10 cloves, crushed Garlic
- 1/2 cup Soy sauce
- 1/2 cup Vinegar
- for deep frying (about 4-5 cups) Oil
- see below Dipping Sauce
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Calories: 600
- Fat: 45g
- Carbs: 5g
- Protein: 50g
- Sodium: 800mg
- Sugar: 0g
Instructions
- In a large pot, combine water, salt, peppercorns, crushed garlic, soy sauce, and vinegar. Bring this mixture to a vigorous boil.
- Carefully add the pork leg to the pot, ensuring it's fully submerged. Reduce the heat and let it simmer for 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone.
- Once tender, remove the pork leg from the pot and let it cool for about 15 minutes. Pat the skin dry with paper towels to ensure maximum crispiness during frying.
- In a deep fryer or large pot, heat oil to 375°F (190°C). Ensure there is enough oil to fully submerge the pork leg.
- Carefully lower the pork leg into the hot oil. Deep fry for about 10-15 minutes, or until the skin is crispy and golden brown.
- Remove the crispy pata from the oil and place it on a wire rack or paper towels to drain excess oil.
- Slice and serve the crispy pata hot with steamed rice and the prepared dipping sauce.
Tips
- For extra flavor, marinate the pork leg in the soy sauce and vinegar for a few hours or overnight before boiling.
- Make sure the skin is thoroughly dried before frying to achieve maximum crispiness.
- Serve with a side of pickled vegetables for added crunch and tang.