Filipino

Crispy Pata

Name: Crispy Pata
Total time: 150 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 whole pork leg (pata), front or hind, cleaned and hair removed; 1 head of garlic, crushed; 4 dried bay leaves; 2 tbsp whole black peppercorns; 1/2 cup soy sauce; 1/2 cup cane vinegar; 1/2 cup coarse salt (plus more for rubbing); 6-8 cups cooking oil (for deep frying)

A deeply savory, crispy deep-fried pork leg, crunchy on the outside and tender inside.

150 minutes

Serves 4

Dinner/Celebration

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Tenderize: Place the pork leg in a very large, heavy pot. Add the crushed garlic, bay leaves, peppercorns, soy sauce, vinegar, and 1/2 cup salt. Cover entirely with water. Bring to a rolling boil, then lower to a gentle simmer. Cook for 1.5 to 2 hours until the meat is fork-tender but the skin is still intact.

2
Dry Completely: Carefully remove the leg (use two large spatulas so it doesn't break). Place it on a wire rack over a baking sheet. Let it cool. This is the most critical step: let it air-dry uncovered in the refrigerator overnight. The skin must be bone-dry to achieve maximum crispness and reduce dangerous oil splatters.
3
Score and Rub: Take it out of the fridge. Score the skin in a few places and rub a tablespoon of coarse salt over the dry skin.
4
Heat the Oil: In a very deep, sturdy pot or wok, heat 6-8 cups of oil to 350°F-375°F (175°C-190°C). Have a heavy lid ready to use as a shield.
5
Deep Fry: Carefully slide the pork leg into the hot oil. Step back immediately as it will pop violently. Fry for 15-20 minutes, ladling hot oil over any exposed parts, until the skin is blistered all over and deeply golden brown.
6
Rest: Remove and drain on a wire rack for 10 minutes. Serve with a dipping sauce of soy sauce, vinegar, chopped onions, and chilies.

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