Crispy Pata (Deep-Fried Pork Leg)

crispy pataThe Filipinos are well-known lovers of any kind of fried foods, especially those deep-fried.  Of course, Crispy Pata is one of their favorites and made from a whole pork leg boiled into tenderness and then deeply fried until golden brown and crispy.

This delicious type of fried pork recipe is perfect when eating it crunchy on the outside and moistening on the inside with the exact tenderness. I always consider this one as the best Filipino dish that is suitable for any occasion.

Here is the procedure for Crispy Pata (Crispy Pork Leg)


  • 1 whole Pata (preferably front pork leg)
  • 1 small bottle of Sprite
  • 6 cups of Water
  • 1 head of Garlic (peeled and minced)
  • 1 tablespoon of Peppercorn
  • 4 pieces of Bay Leaves
  • 2 tablespoon of Oyster Sauce
  • ½ cup of Salt
  • Cooking oil (for deep frying)
  • 1 cup of Vinegar
  • 2 tablespoon of Fish Sauce

For the Dip or Sauce:

  • 1 cup of Soy Sauce
  • 2 large Onion (peeled and chopped finely)
  • 3 tablespoon of Vinegar
  • 3 tablespoon of Sugar
  • Salt and Pepper to taste


Clean the Pata properly by removing all the existing hairs and scraping the skin with a knife gently. Wash thoroughly, strain and then slit the skin 3-4 inches both sides without cutting the bone.

In a large pot over medium heat, combine the pork leg, vinegar, sprite, water, garlic, peppercorns, bay leaves and salt, then mixed evenly. Next is to bring to boil, before adding fish sauce and oyster sauce. When the scum become visible accumulating on the top of the pot, remove using a ladle and allow continues simmering until the meat become tender.

Drain the pork leg by discarding the liquid. Place it on a strainer for a few minutes, then refrigerate for about 2 hours before deep-frying.

In a large frying pan suitable for the size of the Pata, heat cooking oil properly and then deep-fry it until become golden brown. Make sure you monitor the frying to keep the meat tender and the skin crunchy. When fried evenly, remove the pork leg from pan and strain it for a few minutes.

When ready, transfer in a serving platter with a slicing knife and serve hot if desire.

Dipping sauce:

In a small bowl, combine all soy sauce, vinegar, sugar, and onion. Next is to add the right amount of salt and pepper to complete taste. Stir well and serve with the Crispy Pata to enjoy!


Image credit: Regine Rafael

Post Author: admin_dishes

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