Crispy Pata

Oct 01, 2022
Crispy Pata, a jewel in Filipino cuisine, showcases the art of turning a pork trotter into a crispy, flavorful masterpiece. Marinated in soy sauce, garlic, and spices, the pork leg is boiled to tenderness before the grand finale — deep-frying to golden perfection.
The result? A symphony of textures — crackling skin enveloping succulent, well-seasoned meat. Served with a side of liver sauce, Crispy Pata is not just a dish; it's a celebration.
Whether part of festive gatherings or enjoyed in the warmth of Filipino homes, this iconic recipe embodies the heart and soul of Filipino culinary craftsmanship, leaving a lasting imprint on taste buds and memories alike. 🍖✨ 


  • 1 Pata (pork front leg)
  • 1 tbsp. salt
  • 1 tsp. pepper corn
  • 1/2 tsp baking soda (use to hasten the softening of the pata’s skin)
  • 4 Bay leaves
  • Water for boiling


  1. Clean Pata and slit skin (4-5 slits on both sides)
  2. Put in in a deep saucepan with cover.
  3. Add water, salt pepper and bay leaves.
  4. Bring to boil.
  5. Add baking soda and continue cooking.
  6. If water dries up add boiling water. Meat should not too tender
  7. Drain when done.  Refrigerate overnight to make the skin dry.

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