Crispy Pata Recipe: Filipino Pork Perfection with Crunch!
Get ready for serious crunch! In this episode, we’re making Crispy Pata, the iconic Filipino deep-fried pork knuckle that’s tender on the inside and shatteringly crispy on the outside.
Ingredients
For the Pork Knuckle
- 1 pork knuckle about 2.5 kg / 5.5 lbs, skin-on
- 1 whole onion halved
- 6 garlic cloves
- 3 bay leaves
- 1 star anise optional but recommended
- 1 tbsp Bourbon peppercorns or regular black peppercorns
- 1 large chunk of ginger sliced
- 30 g salt
- 20 ml distilled white vinegar or rice vinegar
- Handful of smoked small chilies adjust to taste
- Water enough to fully submerge the knuckle
For the Dipping Sauce
- 250 ml 1 cup distilled white vinegar
- 60 g brown sugar or palm sugar
- 1 small red chili finely chopped
- Handful of fresh cilantro chopped
- 1 garlic clove minced
- ½ small cucumber finely diced
- Juice of 1 lime or lemon
Frying
- Neutral oil enough for deep frying
Instructions
Prepare the Pork Knuckle
- Clean the skin
- Scrape off any hair or impurities with a sharp knife. Trim any oxidized meat.
- Boil with aromatics
- In a large pot, place onion, garlic, bay leaves, star anise, peppercorns, ginger, salt, chilies, and vinegar. Add the pork knuckle and cover with water.
- Simmer Bring to a boil, skim off scum, then reduce to a simmer. Cover and cook for 1.5–2 hours until tender (meat should pull apart easily).
Dry the Skin
- Drain and cool transfer the knuckle to a rack. Let it cool slightly.
- Puncture the skin use a needle tenderizer or bamboo skewers to poke holes all over the skin (helps crispiness).
- Vinegar and salt brush with vinegar, then generously coat with salt.
- Dry overnight refrigerate uncovered for 8–12 hours (or dry in a low oven at 80°C/175°F for 3–4 hours).
Make the Dipping Sauce
- Combine vinegar, sugar, chili, cilantro, garlic, cucumber, and lime juice. Stir until sugar dissolves. Refrigerate until serving.
Double-Fry the Pork
- First fry: Heat oil to 160°C (325°F). Fry the knuckle for 7–10 minutes, basting frequently. Remove and let rest for 5–10 minutes.
- Second fry: Increase oil to 180°C (360°F). Fry again for 5–10 minutes until skin is golden and crispy. Drain on a rack.
Serve
- Rest briefly, then crack into pieces. Serve with the dipping sauce.
Video
Notes
Tips
Safety: Use a splatter guard/lid while frying—oil will bubble violently!
Crispiness: The overnight drying step is key for maximum crunch.
Alternative: For a less messy option, roast at 220°C (425°F) after drying, basting with oil.
Safety: Use a splatter guard/lid while frying—oil will bubble violently!
Crispiness: The overnight drying step is key for maximum crunch.
Alternative: For a less messy option, roast at 220°C (425°F) after drying, basting with oil.