Craving that golden, crackling pork skin and tender meat combo that only Crispy Pata delivers? This iconic Filipino dish is a festive favorite—whether you’re feeding the barkada or treating the fam to something extra special. Let’s dive into how you can recreate restaurant-style Crispy Pata right in your kitchen at home.

Ingredients You’ll Need:

For the pork:

• 1 whole pork leg (pata), cleaned and shaved
• 1 pc onion, quartered
• 1 head garlic, crushed
• 3–6 pcs dried bay leaves
• 2–3 tbsp whole peppercorns
• 1–2 tbsp salt
• 1 can 7UP or Sprite (optional, for flavor and tenderness)
• 6–10 cups water
• 2 tsp garlic powder
• 2 tsp ground black pepper
• Additional salt for rubbing
• 6–10 cups cooking oil (for deep frying)

For the dipping sauce:

• ½ cup vinegar
• 2 tbsp soy sauce
• 1 tbsp fish sauce (optional)
• 1 pc small red onion, chopped
• 2–3 cloves garlic, minced
• 1–2 pcs siling labuyo (bird’s eye chili), chopped
• Ground black pepper, to taste

---

---

Cooking Procedures:

Step 1

In a large pot, combine water, aromatics, salt, and soda (if using). Add pork leg and boil. Reduce heat and simmer for 1.5–2 hours until the meat is fork-tender but intact.

Step 2

Remove and cool completely. Pat dry with paper towels. For ultimate crispiness, chill uncovered overnight or freeze briefly.

Step 3

Rub the skin with garlic powder, pepper, and salt. Let sit for 15–30 minutes.

Step 4

Carefully deep-fry the pork leg until golden brown and the skin is blistered and crunchy—around 20–30 minutes.

Step 5

Drain excess oil.

Step 6

Combine all of the dipping sauce ingredients in a bowl.

Step 7

Serve hot with your vinegar-soy dipping sauce and maybe some atchara or garlic rice.

“If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself; the joy is in cooking for others.”

-will.i.am

Try this delicious recipe too: Juicy Pork Barbecue Recipe

---