Sunday, March 27, 2011

Crispy Pata Recipe

Crispy Pata Recipe

Crispy pata is a Filipino dish consisting of deep fried pig trotter or knuckles served with sawsawan, a soy-vinegar sauce. It can be served as party fare or an everyday dish. Many restaurants serves boneless pata as a speciality.

Preparations for Crispy Pata


1 kilo pork’s knuckle (pata)
1 onion; chopped
2 bay leaves
1/4 cup peppercorns
2 tablespoons salt
Cooking oil

Cooking Instructions:

Boil pork’s knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough). Add salt, bay leaves, peppercorn, and onion. Continue boiling until tender, then drain and hang to dry. Place in the refrigerator overnight. Deep fry in hot cooking oil until golden brown. Serve with a mixture composed of soy sauce, vinegar, garlic, and onion.

Sauce Ingredients:

1 tablespoon onion; chopped
1 tablespoon garlic; pounded
1/2 cup vinegar
Soy sauce to taste