Crispy Pata

Crispy Pata is a deep-fried pork leg dish which is an all time favorite among Filipino meat lovers. The choice part is the front leg because it is more tender and meatier compared to the hind leg of the pig. The step in cooking crispy pata is similar to lechon kawali. Slowly boil the pork leg for about an hour to an hour and a half or until tender. Then drain, cool and let dry the boiled pork leg before deep-frying to achieve that crunchy pork skin. Be careful when deep-frying crispy pata because you might get cooking oil burns which is very common when preparing deep-fried dishes. Serve hot with special vinegar dipping sauce. Enjoy!

Total Cooking Time: 2.5 to 3 hours including drying time


  • 1 pork pata (leg) front, cleaned
  • 1 tbsp salt
  • 2 tbsp vinegar
  • 1 tbsp soy sauce
  • 1 tbsp whole pepper corn
  • 2 pc bay leaf
  • 1 medium onion, chopped
  • 1 liter water for boiling

Watch the Crispy Pata Cooking Video on YouTube:


  • Mix all ingredients and boil the pork pata until tender for about 1 to 1 1/2 hours.
  • Drain, let dry, and cool for at least 2 hours.
  • Deep fry until crispy.
  • Serve hot with dipping sauce.

Mix the following for dipping sauce:

  • 1/4 cup vinegar
  • 1/4 cup water
  • 1 tbsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp ground pepper
  • 2 tbsp chopped onion
  • chopped chili pepper

Makes 5-6 servings.

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