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Filipino Crispy Pata (Crispy Pork Leg)

Filipino Crispy Pata (Crispy Pork Leg)

Crispy Pata is the Filipino art of transforming a whole pork leg into a masterpiece of contrasts – impossibly crunchy golden skin encasing fork-tender meat within. This showstopper requires three crucial stages: slow-simmering in aromatics until tender, overnight drying for that glass-like crackle, and deep-frying to golden perfection. It's traditionally served chopped, alongside spiced vinegar dipping sauce that cuts through its rich decadence.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Cooling Time 8 hours
Total Time 11 hours
Course Main Course
Cuisine Filipino
Servings 8
Calories 35 kcal
Difficulty Advanced

Equipment

  • Large heavy-bottomed pot (malaking kaldero)
  • Deep-fry thermometer (termometro)
  • Kitchen torch (pangsunog ng balat)
  • Wire rack (cooling rack)
  • Sharp cleaver (malaking kutsilyo)
  • Splatter screen (pangsangga sa mantika)

Ingredients
 

For the Pork

  • 1 whole pork leg 3-4 kg (pata ng baboy)
  • 1 cup white vinegar suka
  • 1 can 12 oz 7-Up/Sprite
  • 1 whole garlic head crushed (isang ulong bawang)
  • 2 tablespoons whole peppercorns paminta
  • 4 bay leaves dahon ng laurel
  • 3 tablespoons rock salt asin
  • 5-6 cups cooking oil mantika

For the Spiced Vinegar Dip (Sawsawan)

  • 1 cup white vinegar suka
  • ¼ cup soy sauce toyo
  • 4 shallots minced (sibuyas tagalog)
  • 5 garlic cloves minced (bawang)
  • 3 Thai chilies chopped (siling labuyo)
  • ½ teaspoon ground pepper dinurog na paminta

Instructions
 

  • Start your preparation one day before you plan to serve. First, clean your pork leg (pata ng baboy) thoroughly under running water. Using kitchen torch, carefully remove any remaining hair (balahibo) from the skin. Pat the pork leg dry with paper towels.
  • Take your large pot (malaking kaldero) and place the pork leg inside. Pour in one cup of white vinegar (suka), one can of lemon-lime soda, and add the crushed whole garlic head (dinurog na isang ulong bawang), whole peppercorns (paminta), bay leaves (dahon ng laurel), and two tablespoons of rock salt (asin). Add enough water to fully cover the pork.
  • Set your stove to high heat and bring the liquid to a full boil (kumukulo) at 100°C/212°F. Once boiling, lower the heat to medium-low, maintaining a temperature between 85-90°C (185-195°F). Let the pork simmer (pakuluan) for about 1.5 to 2 hours. You'll know it's ready when you can easily pierce the meat with a fork (malambot na), but it shouldn't be falling apart.
  • Remove the pork leg from the liquid and let it drain completely. Using paper towels, pat the entire surface very dry, paying special attention to the skin. Take the remaining tablespoon of rock salt and rub it all over the skin (pahiran ng asin ang balat).
  • Place the pork leg on a wire rack with the skin facing up. Put it in the refrigerator, uncovered, and let it dry for 8-12 hours or overnight at 4°C/40°F. This drying step (pagpapatuyo) is crucial for achieving crackling skin.
  • One hour before cooking, remove the pork from the refrigerator and let it come to room temperature. Meanwhile, prepare your dipping sauce (sawsawan). In a bowl, combine white vinegar, soy sauce (toyo), minced shallots (sibuyas tagalog), minced garlic (bawang), chopped Thai chilies (siling labuyo), and ground black pepper (dinurog na paminta). Mix well and set aside.
  • Pour cooking oil (mantika) into a large, heavy-bottomed pot - you'll need enough oil to submerge half of the pork leg. Heat the oil to 175°C/350°F. If you don't have a thermometer, test the oil by dropping a small piece of bread - it should turn golden brown within 30 seconds.
  • Very carefully lower the pork leg into the hot oil using long tongs or a spider strainer. The oil will bubble vigorously (bubula) - this is normal. Keep the oil temperature between 160-175°C (320-350°F). Cook for 20-30 minutes, maintaining consistent heat and occasionally rotating the pork leg for even cooking. The skin should turn a deep golden brown and become very crispy (malutong).
  • Remove the pork leg from the oil when the skin is crispy and golden. Let it rest on a wire rack for 10 minutes to drain excess oil and allow the meat to settle. When tapped, the skin should sound hollow and crack like candy.
  • Using a sharp cleaver (malaking kutsilyo), carefully chop the crispy pata into serving pieces. Serve immediately while the skin is at its crispiest, accompanied by the spiced vinegar dipping sauce and steaming white rice (mainit na kanin).
  • If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 200°C/400°F for 15-20 minutes to restore the skin's crispiness (para maging malutong ulit).

Tips from Lola's Kitchen

  1. Choose your pork leg wisely:
    • Front leg (shoulder) has more fat and flavor
    • Back leg (ham) is meatier and larger
    • Look for skin without blemishes or cuts
  2. For the crispiest skin:
    • Ensure the skin is completely dry before frying
    • Score the skin properly without cutting into meat
    • Keep refrigerated uncovered to dry the skin
    • Maintain proper oil temperature
  3. Safety first:
    • Use a deep pot with plenty of headspace
    • Keep a fire extinguisher nearby
    • Never leave hot oil unattended
    • Use long tongs for handling
 

Nutrition

Calories: 35kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 4769mgPotassium: 102mgFiber: 1gSugar: 1gVitamin A: 17IUVitamin C: 2mgCalcium: 28mgIron: 1mg
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