Crispy Pata Recipe

Crispy pata is one of the famous Filipino dish consisting of deep fried pig trotter or front leg served with vinegar or say sauce. It can be a fantastic dish for big parties or an everyday dish. Filipino restaurants usually serve boneless pata as their main specialty.


1 pork's front leg (pata)
1 bottle soda 7 up or sprite
1 1/2 cups water
1 tablespoon salt
1/2 teaspoon baking soda
1 teaspoon vetsin
2 tablespoon patis
2 tablespoon flour

  1. Clean pata and slit skin (3-4 slits on both sides) without cutting bone. 
  2. Place in a deep pan with a tight cover. Add water, soda and salt. Bring to a boil. 
  3. After 15 minutes, add baking soda. It will hasten the softening of the pata's skin. Continue cooking.
  4. If water dries up and pata is not yet done, add another cup of water. 
  5. Meat should not be too tender. Drain when done. Place in refrigerator overnight to make skin dry. 
  6. Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown. 
  7. Put off the heat and pour 1/4 cup water. This will make the skin more crispy. 
  8. Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).


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