How to Cook Crispy Pata?

Crispy Pata Recipe

Crispy pata means deep fried pata with a crunchy skin and soft and moist meat inside. “Pata” is the front or hind leg of a pig. Choose young pig for lesser fat deposit and for a superb tender meat.


  • 1 Pata (front or hind leg of a pig including the knuckles)
  • 1 stalk celery
  • 1 pc onion
  • peppercorn
  • 1 tablespoon of salt
  • Enough oil for deep frying
  • Enough water for boiling


  • Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
  • Make four to five inch cuts on the sides of the pata.
  • On a deep stock pot, place the pata in water with salt, peppercorn, celery and onion. Bring to a boil and simmer for 30 minutes or until tender.
  • Remove the pata from the pot and drain. Refrigerate for a few hours.
  • In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

For Dip Sauce:

In a bowl, mix the following:

  • 3/4 cup of vinegar
  • 1/4 cup soy sauce
  • 2 cloves of crushed garlic
  • 1 head of diced onion
  • 1 hot pepper or chili
  • 1 tsp sugar
  • Salt and pepper to taste.

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