Crispy Pata
Crispy Pata
Learn how to make crispy pata with tender pork leg, shatter-crisp skin, and sawsawan—a classic Filipino party dish.
Serves 8 · 3h 30m total
The Story
Crispy pata is the dramatic cousin of lechon kawali. Instead of belly, you use a whole pork leg—simmered until tender, dried, then deep-fried until the skin balloons and shatters.
It is a restaurant and handaan showpiece because it feeds many people and looks impressive on a platter. The meat stays juicy inside while the skin turns glassy and crisp.
Kapampangan cooks are especially proud of their version, but the method is the same everywhere: boil with aromatics, chill or dry the skin, fry carefully, and serve with soy-vinegar sawsawan with garlic and chili.
Best paired with
Atchara, pickled papaya, or pancit on a party table.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Simmer until a fork pierces the meat easily—undercooked pata stays tough.
- ✦Dry the skin thoroughly before frying; moisture causes oil splatter.
- ✦Fry leg-side down first, then finish skin-side up for even crisping.
- ✦Let rest 10 minutes before chopping so juices settle.
Substitutions
- whole pork leg (pata) → smaller pork hock for a home-sized batch
- deep frying → air-fryer finish after boiling for less oil
Ingredients
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Instructions
- 1
Place pork leg in a large pot with garlic, onion, bay leaves, peppercorns, patis, and water. Bring to a boil, skim foam, then simmer covered for 2 to 2.5 hours until very tender.
- 2
Remove leg and cool. Pat skin completely dry. Chill uncovered in the refrigerator 2 hours or overnight for best crackling.
- 3
Heat oil in a deep pot to 350°F (175°C). Fry leg carefully, turning, until skin is golden and crisp, about 15 to 20 minutes.
- 4
Drain and rest 10 minutes. Chop into serving pieces.
- 5
Mix soy sauce, vinegar, minced garlic, and chili for sawsawan. Serve pata hot with dipping sauce.
Kitchen Timer · 35 min prep first
175:00
