Crispy pata (deep-fried pork leg)

I can’t believe neither of us has posted about crispy pata (pork leg) considering we both claim to love it. This might not be the best time to write about it, though. It is, after all, the holy week and the consumption of rich food is a no-no. I guess you can just salivate over the photo and then order the dish next week!



Does your family cook this, or do you do take-out or delivery? my parents are fortunate enough to live near a lot of Filipino restaurants so we always order instead of making crispy pata ourselves. Max’s restaurant makes a pretty decent crispy pata (although my dad says the patas appear to be shrinking, LOL!) but our favorite is from a Jersey city, NJ, restaurant called Fiesta Grill (i’ll have to do a post about them in the summer. They make awesome halo-halo).

It’s easy enough to make but a bit of a hassle. You have to boil the whole leg in a pot of water with some bay leaves, star anise, cracked peppercorn and salt until it’s tender (about 50 minutes to an hour). Then you have to let the leg cool and “drain” it so when you put it in hot oil, it won’t spatter much. An aunt’s recipe calls for the boiled leg to be rubbed with a mixture of garlic, soy sauce and cracked pepper corn. Now comes the hard part: frying it. You have to be really careful and you most likely need a big pot. Fry it in medium-high heat until the skin is crispy.

That’s a lot of work. That’s why we just place an order for it.


You can make the vinegar dipping sauce yourself though. Here’s my recipe for it:


1 cup vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
diced white onion, medium


One Comment Add yours

  1. Betis Boy says:

    sorry, took so long to respond to this. couldn't get quite over the shock that in our two years of blogging, we actually forgot about crispy pata! i was flagellating myself over the holy week for this omission 😛


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