Filipino
Crispy Pata
“Crispy Pata offers the irresistible crunch of deep-fried pork knuckle, seasoned with soy sauce and calamansi for a tangy finish.”
Hard4 hours
Where it comes from
Crispy Pata is a popular dish in the Philippines, especially in Manila's bustling eateries, where its Spanish colonial roots are evident in the use of deep-frying techniques.
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On the Palate
What goes into it
Proteins
Fruits
Herbs & Spices
How it's made
- 1
Boil pork knuckle with bay leaf, peppercorns, and garlic until tender.
- 2
Drain and pat dry, then prick the skin all over.
- 3
Season with salt and soy sauce, then chill to dry out the skin.
- 4
Deep-fry in hot oil until golden and crispy.
- 5
Drain excess oil and let rest before slicing.
- 6
Serve with a dip of soy sauce and calamansi.
