The Philippines is a pork loving country. When it comes to the pig, we don’t let anything go to waste. We roast them whole as lechon, or turn the blood and innards into dinuguan. Every bit of pork can be turned into a Filipino favorite! One of the most classic pork dishes is the Crispy Pata. It makes use of a part most non-Filipinos wouldn’t dare eat: the foot and knuckles of a pig. But this is where you can find the most flavor. It’s close to the bone and has a lot of skin and fat, which is what Pinoys love in a pork dish!
Many Filipinos wouldn’t dare make crispy pata at home. It’s a dish that is often ordered in restaurants. But if you really want to impress your guests at a party, I say whip out the pork hock. In my video below, I show you how to marinate and cook crispy pata to achieve the crunchiest skin ever!
Here’s the full recipe: