Viral Christmas Recipe: Crispy Pata
The holiday season is a time for indulgence, and what better way to celebrate than with the savory, crunchy goodness of Crispy Pata? For many, this dish is the highlight of Noche Buena, symbolizing comfort and celebration. Crispy Pata, a Filipino favorite, is deep-fried pork leg that’s crispy on the outside and tender on the inside, with flavors that pair perfectly with a spicy vinegar dip or papaya atchara.
If you’re ready to dive into making this seasonal treat, follow the steps below for the perfect Crispy Pata every time.
Ingredients
- 4 lb. pig leg (cleaned and prepped)
- 4 tablespoons Knorr Liquid Seasoning
- 1/2 cup Shaoxing cooking wine (optional, for extra flavor)
- 8 dried bay leaves
- 1 tablespoon whole peppercorn
- 6 garlic cloves, crushed
- 2 quarts water (for boiling)
- 1 quart cooking oil (for deep frying)
Instructions
1. Boiling for Tenderness
Begin by boiling 2 quarts of water in a large pot. Add bay leaves, garlic, and whole peppercorn to infuse the water with aroma and flavor. Place the pig leg into the pot, cover, and let it simmer on low to medium heat for about an hour. For even cooking, turn the leg halfway through to ensure both sides are tenderized. This step is essential to making the meat soft and juicy.
2. Seasoning for Flavor
Once the leg is tender, remove it from the pot and let it cool on a clean plate. Pour Shaoxing cooking wine (if using) all over the leg and rub it in, making sure the entire surface is covered. Then, pour Knorr Liquid Seasoning and repeat the process, ensuring the leg is thoroughly coated with seasoning for a deep, savory flavor.
3. Air-Drying for Crispiness
Place the leg on a cooling rack so both sides are exposed, allowing air to circulate freely. For best results, let it air-dry for at least 3 hours. You can use a small electric fan to speed up the drying process, which is key to achieving that famous crispy skin.
4. Frying for Perfection
Heat a quart of oil in a deep pot to about 320°F. Carefully place the air-dried pork leg into the hot oil, covering the pot while leaving a portion open to allow steam to escape. Fry one side for approximately 12 minutes, or until crispy. Turn the leg over and fry the other side. To manage oil splatters, replace the pot cover with a splatter screen once the sizzling calms down, but stay close for safety.
5. Serving the Crispy Pata
Remove the pork leg from the oil and place it on a plate lined with a cooling rack or paper towel to drain excess oil. Transfer it to a serving plate, garnished with papaya atchara and a bowl of spicy vinegar dip for an authentic experience.
Enjoy Your Crispy Pata
Nothing says “holiday feast” like the crackling skin and juicy meat of Crispy Pata. With each crunchy bite, you’ll savor the warmth of the season, sharing and enjoying this festive dish with loved ones. Serve it hot and enjoy your time with family, friends, and this unforgettable Christmas treat.
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