Crispy Pata Recipe (Filipino Deep-Fried Pork Knuckle)

Crispy Pata is a famous Filipino dish made from pork knuckle that is boiled until tender and then deep-fried until the skin becomes extremely crispy. It is a centerpiece dish often served during birthdays, fiestas, and family celebrations.

📝 Ingredients

• 1 whole pork knuckle (pata), cleaned
• 1 tablespoon salt
• 1 teaspoon whole peppercorns
• 4 cloves garlic, crushed
• 2 bay leaves
• 1 onion, quartered
• Water (enough to cover pork)
• Cooking oil (for deep frying)

🍲 Preparation & Cooking Instructions

1. Place pork knuckle in a large pot and cover with water.
2. Add salt, peppercorns, garlic, bay leaves, and onion.
3. Boil for 1.5 to 2 hours or until meat is very tender.
4. Remove from pot and let it cool completely.
5. Pat the skin dry thoroughly and air-dry for at least 1 hour.
6. Heat enough oil in a deep pot.
7. Carefully deep fry the pork knuckle until golden brown and crispy.
8. Drain excess oil before serving.

🥣 Dipping Sauce

• Soy sauce
• Vinegar
• Minced garlic
• Chopped chili
• Calamansi juice

💡 Cooking Tips

• Drying the skin well is key to achieving extra crispiness.
• Be cautious when deep frying as hot oil may splatter.
• Serve immediately while the skin is still crunchy.

🍽️ Final Thoughts

Crispy Pata is a bold and indulgent Filipino favorite that delivers crunch and flavor in every bite. Perfect as a main dish for gatherings and special celebrations.