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.

Crispy Pata (Deep-Fried Pork Knuckles)

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

  1. 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.
  2. Remove the pork knuckles from the pot and let them air dry for at least 30 minutes.
  3. 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.
  4. Remove from the oil and let it drain on a wire rack or paper towels.
  5. 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