Crispy Pata Recipe: A Filipino Delicacy



Have you ever heard of crispy pata? If you haven’t, then you’re missing out on one of the most iconic dishes in Filipino cuisine. Crispy pata is a popular dish in the Philippines, known for its crispy and flavorful pork hock. It is a must-try for anyone who wants to experience the authentic taste of Filipino food.

Now, before we get into the recipe, let’s first understand what “pata” is. Pata is a Spanish word that means leg or hind leg. In terms of food, it refers to the pork hock, which is the lower part of the pig’s leg. This part of the pig’s body is rich in collagen, making it perfect for creating a gelatinous texture when cooked.

Crispy pata is believed to have been invented by Rodolfo Ongpauco in the 1950s. He was a restaurateur in Manila, Philippines, who created the dish as a way to utilize leftover pork knuckles from making hamonado, another Filipino dish. His creation became popular and is now a staple in Filipino cuisine.

Now that we know a little bit about crispy pata let’s move on to the recipe. My ideal crispy pata should be super crispy on the outside but soft and a little moist on the inside with a gelatinous texture. Most of the time, when I order crispy pata from restaurants, it turns out to be hard and dry on the inside. That’s why I prefer to make it at home using this recipe that I will be sharing with you today.

Main Dish:
1 whole pork hock (pata)
1 whole bulb of garlic, peeled
1 whole onion, peeled
3-4 large bay leaves
1 tablespoon whole peppercorns
Salt, to taste
Oil, for deep frying

Dipping Sauce:
Small diced onions
Small diced tomatoes
White vinegar
Small chilies, chopped
Salt and pepper, to taste
Knorr liquid seasoning

The first step is to boil the pork hock until it becomes tender together with garlic, onion, pepper corn, and laurel leaves to the water to infuse more flavor into the meat. Once the pork hock is tender, take it out and let it cool down for a bit. It’s essential to let it cool down before frying to achieve that crispy texture on the outside.

After the pork hock has cooled down, it’s time to airfry it. Set your airfryer to 180 degrees and let it cook for about 45 minutes. This step helps to remove excess moisture from the pork hock, making it easier to achieve that crispy texture.

Once you have airfried the pork hock and let it cool, it’s time to deep fry it. Heat up some oil in a deep frying pan and carefully put in the airfried pork hock. Fry until it turns golden brown and crispy on the outside. This step may take a bit longer than just frying raw pork because of the airfrying process, but trust me, it’s worth the wait.

Now that we have our perfectly crispy pata, we cannot forget about the dipping sauce. In my opinion, the dipping sauce is what elevates this dish to a whole new level. It’s like a marriage of flavors, where one could not stand out without the other.

To make the dipping sauce, mix small diced onions, small diced tomatoes, white vinegar, small chilies, salt, pepper, and Knorr liquid seasoning. Mix all these ingredients together in a bowl and adjust the amounts according to your liking. If you want more heat, add more chilies. If you prefer it more sour, add more vinegar.

And there you have it! Your very own homemade crispy pata with a delicious dipping sauce. Trust me; once you try this recipe, you will never want to order crispy pata from restaurants again. It’s easy to make, and the end result is a dish that will impress your taste buds and your loved ones.


Leave a Reply

Your email address will not be published. Required fields are marked *

Verified by MonsterInsights