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:

1 Pork Hock with foot
1/2 cup sugar
2 tbsp salt
4 bay leaves
6 anise seeds
Juice of 2 lemons
Enough water to submerge the foot
1 tsp of baking soda
1. boil everything except for the hock and the baking soda.
2. Bring the liquid to a simmer, add in the hock. lid on.
3. after 50 mins add in the tsp of baking soda
4. let it go for an additional 70 mins.
5. let it cool and then rest it uncovered in the fridge.
Sauce
5 tbsp sugar
1/3 cup cane vinegar
1/4 cup soy sauce
2 red chilies chopped
1 small red onion, minced
Mix everything together.
Finishing
1/4 cup flour
4 tbsp onion powder
4 tbsp garlic
2 tbsp of fish sauce
Enough Oil to submerge the pata.
1. Mix all the powders.
2. dab or brush the fish sauce on the rested hock.
3. Cover in the powder mix. Shake off the excess.
4. deep fry until crispy (10 to 15mins) at 350 Fahrenheit.
Erwan Heussaff
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