If you’ve been to a lot of Filipino fiestas and handaan, you will find that almost every household serves CRISPY PATA. Who could resist the crackling sound of the crispy skin and the tenderness of the meat? This Filipino dish is notorious for its dangerous process but if you are just careful enough, you’ll get to enjoy it to the fullest! Take a look at this Pinoy recipe here!
What You Need
- 1 whole pig’s leg, cleaned
- 6 pcs dried bay leaves
- 2 tbsp whole peppercorn
- 6 tsp salt
- 2 tsp ground black pepper
- 3 tsp garlic powder
- 12-15 cups of water
- 8-12 cups cooking oil
What To Do
- Boil water in a cooking pot. Add the bay leaves, peppercorn, and 4 teaspoons of salt.
- Add the pig’s leg and simmer for 45 minutes to an hour or until the leg is tender.
- Remove the leg from the pot and set aside to cool down. TIP: If you want a crispier pata, freeze it overnight before proceeding. Make sure it is still majorly frozen when doing the next step.
- Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for a few minutes to absorb the flavor.
- Pour cooking oil in a large cooking pot with cover and heat it under medium fire.
- When oil is hot enough, deep fry the leg. Cook until the skin on one side starts to blister and then flip to the other side. Be very cautious with this step as oil may splatter to your skin and burn you.
- Turn off heat and transfer to a plate with paper towel. Drain from excess oil.
- Serve in a large plate with atchara and soy sauce dipping mixture.