Crispy Pata

Pork hock boiled until tender, dried, then deep-fried until the thick skin becomes crackling. A crisp, rich Filipino pork dish for one generous serving.

Estimated cost: ₱120–₱140

Prep 20 min · Total 150 min · Serves 1

Nutrition per serving: 790 kcal · 22 g protein · 0 g carbs · 78 g fat

Ingredients

• 200g edible weight from about 400g raw hock Pork hock (pata)
• 2 tbsp Cooking oil absorbed from deep-frying
• enough to cover Water
• 6 cloves, smashed Garlic
• 1/4 small, halved Onion
• 3 pcs Bay leaves
• 1 tsp Whole black peppercorns
• 2 tbsp Salt
• 1 tbsp Soy sauce

Steps

1. Score pork hock skin in a shallow crosshatch pattern.
2. Place in a pot with water, garlic, onion, bay leaves, peppercorns, and salt. Bring to a boil and skim foam.
3. Lower heat to medium-low, cover, and simmer for 1 to 1.5 hours until a skewer slides in easily.
4. Remove hock carefully and pat the skin completely dry. Brush lightly with soy sauce.
5. Air-dry uncovered for at least 30 minutes until the skin is dry.
6. Heat deep-frying oil to 180°C. Carefully lower the hock and cover partially because it will splatter.
7. Fry for 8–12 minutes until the skin is dark golden and blistered.
8. Drain on a wire rack and rest for 5 minutes before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).