Filipino Recipes

 » Crispy Pata (Deep-Fried Pork Leg)

Crispy Pata (Deep-Fried Pork Leg)


Ingredients :

  • 1 pork pata (pork leg), wash well
  • 1 cup soda pop (Sprite or 7-up)
  • water, for boiling
  • coarse sea salt
  • 1 tsp. peppercorns
  • 5 cloves garlic, crushed
  • 2 bay leaves
  • 1 tbsp. soy sauce
  • 2 tsp. baking soda
  • oil, for frying
(Conversion Chart For Cooking)

Cooking Procedures :

  1. Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone.
  2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.
  3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.
  4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer for about an hour or until pork pata meat is tender (make sure that meat is not too tender).
  5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.
  6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.
  7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.
  8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.
  9. Make sauce by combining soy sauce and white vinegar. You may add garlic, onion and chili pepper. Depends to your liking. Enjoy your crispy pata. !

Check Out More

Filipino Recipe


Have You Tried These Other Filipino Food Recipe ?

Filipino Togue Guisado

Ingredients : 1/2 lb. pork, thinly sliced (optional) 1 tbsp. vegetable oil 3 cloves garlic, minced 1 onion, chopped 1 carrot, thinly strips 1 red bell pepper, thinly strips 1 green bell pepper, thinly strips 2 tbsp. soy sauce 2 tbsp. Worcestershire sauce (optional) salt and pepper, to taste 1/2 to 1 lb. togue (bean sprouts) 1/2 cup water (or broth) chopped green onions, for garnishing Cooking Procedures : In a pan, heat oil ov[...]

Ingredients : 2 tbsp. oil 1 lb. pork, cubed 3 cloves garlic, minced 1 onion, chopped 2 tomatoes, coarsely chopped 3 tbsp. bagoong alamang (salted shrimp paste) 2 tbsp. calamansi concentrate 1 tbsp. sugar 2 tbsp. butter Cooking Procedures : Pan fry pork cubes in hot oil until light brown. Set aside. In the same pan, sauté garlic, onion and tomatoes for a few minutes until soft and wilted. Add bagoong alamang, calamansi, sugar a[...]

Ingredients : 1 tbsp. oil 1 clove garlic, minced 1 onion, thinly sliced 3 cups chicken stock or water patis (fish sauce), salt and pepper, to taste 1 oz. misua (fine threadlike egg noodles) 4 eggs green onions, for garnish Cooking Procedures : In a medium saucepan, heat oil over medium heat. Sauté garlic and onion. Add chicken stock or water and bring to a boil. Stir in misua noodles and then lower the heat to simmer. Season w[...]

Ingredients : 1 lb. chicken, boned and skinned – cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings) 3 cloves garlic, minced 1 onion, chopped 1 tsp. soy sauce 1/4 tsp. salt 1/8 tsp. pepper 1/2 to 1 cup water (or broth) 1 tbsp. cornstarch 1 tbsp. oyster sauce 1 tbsp. soy sauce 1/2 tsp. sugar dash of sesame oil 1-1/2 to 2 cups frozen mixed vegetables · vegetable oil Cooking Procedures [...]

Ingredients : 2-4 eggs water, for boiling Cooking Procedures : Place eggs in a deep saucepan and cover with cold water.  Bring to a boil over high heat. Remove from heat and cover.  Let standoff heat for 14 to 16 minutes. Transfer to an iced water bath (or set saucepan in the sink and run in cold water to cool eggs quickly.  This makes eggs easier to shell and keeps yolks from turning dark around the edges) and let cool com[...]

Leave A Comment...

This site uses Akismet to reduce spam. Learn how your comment data is processed.