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Crispy Pata

Pig's leg is known in Filipino as pata. This pig's leg is deep-fried to a crispy texture. The process is relatively simple, but gets tricky when deep-frying, which can be dangerous for the novice cook. The crispy pata is typically served with atsara, a pickled papaya relish.   Recipe Servings: Serves 4

Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 1 whole pig’s leg (about 3–4 lbs/1.4–1.8 kg), cleaned
  • 6 pieces dried bay leaves
  • 2 Tbsp (30 ml) whole peppercorns
  • 4–6 pieces star anise, optional
  • 2 Tbsp (40 g) salt
  • 2 tsp (10 ml) ground black pepper
  • 2–3 tsp (10–15 ml) garlic powder
  • 12–15 cups (2.8–3.5 l) water
  • 8–12 cups (1.92.8 l) cooking oil, for frying

Directions

  1. Pour water into a pot and bring to a boil.
  2. Add dried bay leaves, whole peppercorns, star anise, and 4 teaspoons (20 ml) of salt.
  3. Add whole pig’s leg to cooking pot and simmer for 45–60 minutes, until leg becomes tender.
  4. Remove leg from pot and allow to cool enough to be handled.
  5. Rub leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.
  6. Add cooking oil to a different, large pot (with a cover) and heat over medium heat.
  7. Once oil is hot, gently place rubbed pork leg in oil and deep-fry it. Cook over medium heat until one side becomes crispy, then carefully flip leg to fry other side. 
  8. Turn off heat, remove leg, and transfer to a serving plate.
  9. Serve hot with papaya relish.