Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Crispy Pata
A deeply savory, crispy deep-fried pork leg, crunchy on the outside and tender inside.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving320
Calories
3 g
Protein
4 g
Carbs
33 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Crispy Pata is a whole pork leg simmered until tender, then deep-fried until the skin blisters into a crackling, golden shell. A celebration centerpiece, it delivers maximum crunch and succulent meat in one dramatic dish. Like lechon kawali, the secret is thorough drying before the leg meets the hot oil.
Listahan note
This version simmers the pata with aromatics, dries it well, then deep-fries it whole for the signature blistered skin, served with a sharp dipping sauce to cut the richness.
Technique cues
- Dry the simmered leg thoroughly, ideally overnight in the fridge, for crackling skin.
- Fry in deep, hot oil and use a splatter guard, as moisture causes spitting.
- Serve with a vinegar-soy dip to balance the richness.
Kitchen flow
- Parallel prep
- Simmer and air-dry the leg ahead so frying day is short.
- Make-ahead
- Simmer and chill the day before, then fry just before serving.
- Leftover move
- Chop leftover crispy pata into sisig or fried rice.
- Cleanup rhythm
- Cool and strain the frying oil; wipe spatter from around the stove.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Whole pork leg (pata)
Main cut
Purpose: The skin, fat, and meat together give the dramatic crackle and tender interior.
Handling: Simmer until tender, then dry completely before frying.
Adaptation: Pork hock is a smaller, more manageable version.
Bay leaves and peppercorns
Aromatics
Purpose: Season the simmering liquid so the meat is flavored within.
Handling: Add to the boil; discard before frying.
Adaptation: Star anise adds a different aromatic note.
Salt
Seasoning and drying
Purpose: Seasons the meat and helps dry the skin for crisping.
Handling: Rub into the dried skin before frying.
Adaptation: Coarse salt is best for an even rub.
Vinegar (for dip)
Dipping acid
Purpose: The sharp dip cuts the fatty richness of the fried leg.
Handling: Mix with soy, garlic, and chili for the classic dip.
Adaptation: A soy-calamansi dip works too.
Technique notes
- Dryness is everything; an overnight uncovered chill gives the best crackle.
- Lower the leg carefully into hot oil and stand back from splatter.
- Rest a few minutes, then chop with a heavy knife to keep the crunch.
Ingredient swaps
- Smaller direction
- Use a pork hock for a more manageable, faster version.
- Oven-finish direction
- After simmering and drying, blast the skin under a broiler for less oil.
- Gluten-free dip direction
- Use tamari in the dipping sauce.
Serve alongside
- Steamed white rice
- Soy-vinegar-garlic dip
- Atchara (pickled papaya)
- Spiced vinegar
- Cold lager
- Calamansi soda
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked pata up to 3 days; the skin softens in storage.
- Re-crisp in a hot oven or air fryer rather than a microwave.
- Freeze the simmered, undried leg up to 2 months and fry fresh after thawing.
Equipment
- Large deep pot
- Deep fryer or tall heavy pot
- Spider or tongs
- Heavy knife
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