Crispy Pata (Deep-Fried Pork Knuckles)
Deep-Fried Pork Knuckles, also known as Crispy Pata, is a popular Filipino Chinese dish known for its crispy and flavorful pork skin and tender meat. It's a perfect dish for special occasions and gatherings.
Ingredients
- Pork knuckles - 2 lbs
- Water - 6 cups
- Soy sauce - 1/4 cup
- Garlic, minced - 6 cloves
- Peppercorns - 1 tablespoon
- Bay leaves - 3 pieces
- Salt - 1 tablespoon
- Oil - for deep frying
Instructions
- In a large pot, combine water, soy sauce, garlic, peppercorns, bay leaves, and salt. Add the pork knuckles and bring to a boil. Simmer for 1 hour or until the meat is tender.
- Remove the pork knuckles from the pot and let them air dry for at least 30 minutes.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the pork knuckles into the hot oil and deep fry for 10-15 minutes or until the skin is crispy and golden brown.
- Remove from the oil and let it drain on a wire rack or paper towels.
- Serve hot and enjoy with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 0g
- Protein
- 25g
- Fat
- 38g
Supplies
Large pot Deep fryer or large pot for frying
Tools
Tongs Wire rack or paper towels
Serving suggestions
Serving Suggestion: Serve with steamed rice and pickled vegetables.
Tips & tricks
Tip: Make sure to dry the pork knuckles thoroughly before deep frying to achieve a crispy skin.
Cost
$15