Crispy Pata

Ingredients

• 1.81 kg (4 lb)pig leg
• 60 ml (4 tablespoons)Knorr Liquid Seasoning
• 120 ml (½ cup)Shaoxing cooking wine (optional)
• 8dried bay leaves
• 1 tablespoonwhole peppercorns
• 6garlic cloves, crushed
• 1.89 litres (2 US quarts)water
• 946 ml (1 US quart)cooking oil

Instructions

1. 1

   Boil the water

   Bring the water to the boil in a wide cooking pot.

2. 2

   Add aromatics

   Add the bay leaves, crushed garlic and whole peppercorns.

3. 3

   Simmer the pork

   Put the pig leg into the pot, cover it and boil over low to medium heat for 1 hour. Turn it after 30 minutes if you like, so both sides are tenderised.

4. 4

   Coat the leg

   Lift the pig leg out of the pot and place it on a clean plate. Let it cool until you can handle it easily. Pour the cooking wine over the leg and rub it over the whole surface, then pour on the Knorr Liquid Seasoning and rub again to coat it all over.

5. 5

   Air-dry the pork

   Set the leg on a cooling rack, or arrange it so both sides are exposed. Leave it to air-dry for at least 3 hours. A small electric fan directed at the leg can help it dry more quickly.

6. 6

   Deep-fry until crisp

   Heat the oil in a deep cooking pot to 160°C (320°F). Carefully lower in the air-dried pork. Cover the pot, leaving part of it open to let steam escape, and deep-fry one side for 12 minutes or until crisp. Turn the leg and fry the other side for the same amount of time. Once the oil becomes quieter, you can replace the lid with a splatter screen, but keep watch throughout.

7. 7

   Drain the oil

   Remove the Crispy Pata from the pot and set it on a plate with a cooling rack or paper towels to drain.

8. 8

   Transfer to serve

   Move the leg to a serving plate. Serve it with papaya atchara and a bowl of spicy vinegar dip.

9. 9

   Serve and share

   Serve while hot and crisp, and share.

What is Crispy Pata?

Crispy Pata is a Filipino celebration-style dish made from a whole pork leg, cooked until tender and then fried until the skin is crackling. It is commonly served as a centrepiece with tangy, sharp accompaniments.

This version first seasons the leg in a fragrant cooking broth, then coats it with liquid seasoning and optional Shaoxing wine. The long drying period helps prepare the surface for deep-frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 54g protein, 2g carbs, 68g fat.

The pork supplies most of the protein and also contributes substantial fat; deep-frying adds further fat, though the amount absorbed varies. The seasoning and any dip can contribute sodium, while the recipe itself contains little carbohydrate. Serve a moderate portion with vegetables to round out the plate.

The aromatics and seasoning

Bay leaves, garlic and peppercorns: these flavour the water as the leg boils, adding savoury depth before the final seasoning goes on.

Liquid seasoning and wine: rub both over the cooled leg so the coating reaches the whole surface. The wine is optional, so the recipe can be made without it.

Why drying matters

Air-drying: leave the boiled, coated leg on a rack for at least 3 hours with both sides exposed. A fan is suggested as a way to speed this up, but the recipe still calls for a minimum drying time.

Hot oil: moisture on the surface can cause vigorous spluttering, so lower the leg in carefully and keep the pot partly covered as directed. Use a deep pot and stay close while frying.

Getting the texture right

Tender meat: the initial covered boil over low to medium heat lasts 1 hour. Turning the leg after 30 minutes is optional and helps expose the other side to the broth.

Crisp exterior: heat the oil to 160°C and fry each side for 12 minutes, or until crisp. Let the finished leg drain on a rack or paper towels before serving.

Plan the timing

Boiling takes 1 hour, followed by at least 3 hours of air-drying and 24 minutes of frying. Allow extra time for the oil to heat and for the pork to cool enough to handle between stages.

The listed total time is 105 minutes, but the method’s minimum drying time alone is 3 hours. Plan ahead rather than relying on the stated total time.

Serving suggestions

Papaya atchara and spicy vinegar dip: these are the accompaniments specified in the recipe and bring a sharp contrast to the rich pork.

For a more balanced plate, serve with a generous portion of vegetables alongside the pork, while keeping the dips available for those who want them.

Recipe notes & tips

• Use a pot wide enough to hold the leg without crowding it.
• Turn the leg after 30 minutes of boiling if you want to expose both sides evenly.
• Rub the wine and liquid seasoning over the entire cooled leg.
• Set the pork on a rack so air can reach both sides during drying.
• Use a splatter screen only when the oil has quietened, and keep watch while frying.

Variations

• Skip the wine: leave out the optional Shaoxing cooking wine and continue with the liquid seasoning.
• Add a fan: direct a small electric fan towards the leg to help it air-dry more quickly.
• Turn during boiling: flip the leg after 30 minutes to tenderise the other side as well.
• Serve with atchara: pair the pork with papaya atchara as specified in the recipe.
• Offer spicy vinegar: serve a bowl of spicy vinegar dip alongside for a sharp accompaniment.

Common mistakes to avoid

• Rushing the drying: the method calls for at least 3 hours; expose both sides on a rack.
• Frying at the wrong temperature: wait until the oil reaches 160°C before adding the pork.
• Sealing the pot completely: leave part of the lid open so steam can escape.
• Leaving the fryer unattended: remain on guard throughout, especially while the leg is frying.
• Skipping the draining step: rest the fried leg on a rack or paper towels so excess oil can drip away.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat in an oven until hot throughout; the skin may not stay as crisp as when freshly fried.

Frequently asked questions