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Pork Pata Recipe

Crispy pata is a Filipino dish made from pork leg, usually from the hock to the trotters. It is traditionally deep-fried but can also be baked in the oven.

It is normally reserved for special occasions or holidays. Often it is served in restaurants and pubs as a well-loved pulutan or “booze appetizer.”


Pork Pata recipe is one of the best Filipino dishes to make for a meal. It is a popular dish that can be served as a main course or as a snack, and it goes well with steamed rice and a spicy dipping sauce.

This is a pork dish that has a gelatin-like texture with a thick savory sauce. It is also a very easy dish to prepare.

The meat is simmered to tenderize it, then deep fried to give it a crispy skin. It is a popular dish that can make an ideal New Year’s celebration food, or just as a special lunch for your family.

It is made from pig’s knuckles that are cooked with soy sauce and other ingredients, then simmered again until the meat is soft and chewy. It is a popular Filipino dish that you can enjoy with your friends and family.

To cook this dish, you will need a large pot and enough cooking oil to cover the pork knuckles. You will need to carefully place the knuckles in the hot oil and immediately put a lid most of the way on to protect you from any splatters. Once the initial popping subsides, turn the hocks over and continue to fry until it is golden brown and crisp on the outside.

Once you have finished frying the pork, drain off all the excess oil and transfer it to paper towels to cool down. Once cooled to touch, rub generously with rock salt all over.

The salt will help the skin to become a bit crunchy and will also absorb any remaining moisture from the pork. This will prevent the pata from drying out during frying and give it a good flavor.

Another great way to prepare this dish is to cook it in a multicooker. This will cut down on time and energy, and will help you avoid the hassle of preparing it manually.

Once the cooking process is complete, you can serve the pata in wide serving platters and accompany it with a variety of condiments such as Letchon sauce or spiced natural vinegar dip with garlic and chili or calamansi/lemon with soy sauce and chili. You can also add chopped tomatoes or atchara, and lots of steamed rice to go with it.


Crispy pata is an iconic Filipino dish that can be eaten as a snack or an everyday meal. The dish is comprised of deep fried pork knuckles and is often served with a soy-vinegar dip.

Before frying, it is important to prepare the meat properly. First, it needs to be boiled until tender. Then, it should be cooled down to allow the skin to dry up. It is also best to freeze the meat if it is to be cooked another time.

Preparing the Pork Hock for Boiling

The next step in making this recipe is to boil it. You can use a large pot that will fit the entire pork leg. Add water, vinegar, 7-up, bay leaves and peppercorns to infuse flavor into the meat.

When the liquid begins to boil, you will need to scoop out the scum that accumulates at the top of the broth. This will prevent the meat from becoming mushy and greasy when it is removed from the pot.

During the cooking process, it is also important to turn the meat frequently and stir it. This will help it cook evenly and ensure that the meat is cooked all the way through.

Once the pork is tender, remove it from the pot and set it on a cooling rack to drain excess oil that will drip onto the cooling rack. This will make the pata a more consistent brown color and crispy texture when fried.

To get the most out of this crispy pata recipe, be sure to follow these steps carefully:

Boil the pork for 1 hour and then cool it down. This will allow the meat to become tender and easier to handle. It will also allow the skin to dry out and get a nice and crunchy texture when fried.

Using a cooking thermometer is helpful in checking the internal temperature of the pork. Once it reaches 185 degF, you can proceed to the next step.

Then, place the cooked pork hock on a wire rack and let it cool down for several hours. You can also wrap it up and freeze it to make it easier to prepare another time.


If you’re looking for a Filipino recipe that can be prepared quickly and easily, you should try cooking pork pata. It’s a delicious dish that’s perfect for special occasions like Media Noche and New Year’s Eve.

The key to cooking this dish is to make sure that the pork hock is cooked properly. You should cook it to be tender but not falling apart, and you should also remove the skin to ensure that all the meat inside is cooked.

Another method for preparing this dish is to slow-cook it. In this way, you’ll be able to get a more evenly cooked piece of pork that is also incredibly tender and flavorful.

You can serve this dish with a variety of accompaniments, such as rice and atchara (a spicy vinegar mixture). If you’re hosting a party or gathering, this pork pata recipe makes an impressive appetizer that goes well with ice-cold beer.

There are several ways that you can prepare this dish, but the most common way is to deep-fry it. This method is very easy and will help you get a crispy skin that’s delicious and satisfying.

To fry the pata, you will need a large pot and enough water to cover the meat completely. Before frying, you should rub salt all over the pork leg to help it absorb the salt. This will also help with the crispness of the pork’s skin when fried.

After frying, you’ll want to cool down the meat. You can either place it on a wire rack set over a baking pan, or you can refrigerate it overnight.

When you’re ready to serve, chop it into ready-to-eat chunks. This will ensure that each bite of pata is flavorful and tender.

Lastly, you’ll need to prepare a sauce for the pata. The sauce should consist of soy sauce, vinegar, onions, garlic, and sugar. You can also add ground black pepper for additional spiciness.

Whether you choose to cook the dish in a pot or in the pressure cooker, this recipe is simple to prepare. It’s best to prepare the ingredients the day before you plan on cooking the dish, so that the flavors will mix well together.


Crispy pata is a Filipino favorite and one of the most popular dishes served in Filipino restaurants as pulutan. It is a dish that can be eaten as an appetizer or as a main course with steamed rice. The crispy skin on the pork is a unique feature of this dish.

When cooked properly, the skin will be crunchy on the outside and tender and juicy on the inside. This is a great option to serve for parties or as a casual meal.

To prepare the pata, first, probe it so that the tip of the ChefAlarm is in the thermal center of the hock (not touching the bone). Place in a pot and cover with water to about 2 inches above the hock. Bring to a boil over high heat, skimming any scum that rises to the surface. Set the ChefAlarm’s high-temp alarm to 185degF (85degC).

After boiling, cover and let sit for 2 hours, until the meat is tender. Add more water if needed and continue to simmer. Once the hock is tender, remove it from the cooking liquid and transfer to a serving platter.

While you are serving, you can add a layer of blanched bok choy on top of the pata to make it more visually appealing. You can also serve it with a side of spiced vinegar for dipping.

This is a classic recipe that is perfect for celebrating the new year or on other special occasions. It is simple to make and a great way to enjoy the delicious taste of Filipino food!

Aside from being a Filipino staple, pata is also a popular dish in other Asian countries such as Korea and Japan. This is because pata can be cooked many ways including slow braising and frying to achieve a crispy skin on the outside.

When cooking, be sure to use a lot of salt to ensure that the meat is seasoned properly. You can even sprinkle ground black pepper and garlic powder over the pig leg before frying it to give it more flavor.

The skin on the pata must be well-crisped and the meat should be warmed somewhat (test both with your Thermapen ONE). Once the pork is fried and the odor has been removed, you can now drain the oil and pull out the bones to chop up and serve.

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