Crispy Pata with Chinese, Thai and Vietnamese Dips Recipe

What makes those crispy pata tempting? Find out in this recipe that you can try doing at home.

A famous dish served in many areas in the Philippines. An all-time favourite that can be served on special occasions or even everyday on authentic Filipino restaurants. Crispy pata is a Filipino dish consisting of deep-fried pig trotters or knuckles or legs (pata means leg in Spanish), commonly served with a soy-vinegar dip. Currently, many restaurants are serving boneless pata as a specialty.

Personally, I am not a fanatic of this dish (Of course, I do eat this, but not too much), but I know why people found this irresistible. Imagine that crispy skin and soft, tender meat plus the dipping sauce. Yum! Making you hungry? Commonly, the dish is made of soy sauce combined with vinegar and diced garlic. However, in this recipe, we give it an extra Asian feel; choose yours from Chinese, Thai or Vietnamese dip. If you want them all, feel free in preparing them.

Cooking tips. To have that crispiness and tender meat after boiling, consider freezing the pork legs before frying. Some would just fry the leg in medium heat until the legs becomes crispy. Deep frying can also cause oil splutter, thus you should use a cover for the pot while frying, but not fully covering it as the cover may pop-up due to pressure.

Ready? Just make sure not to make this your everyday meal. It is very high in cholesterol. You would not want to find yourself in the hospital bed after eating. Happy controlled crispy pata eating!

Ingredients:

  • 1 whole pig’s leg (pata, about 3-4 lbs) cleaned
  • 6 pcs dried bay leaves
  • 2 tbsp whole peppercorn
  • 4-6 star anise (optional)
  • 6 tsp salt
  • 2 tsp ground black pepper
  • 2 to 3 tsp garlic powder
  • 1 tbsp leeks
  • 1 tbsp sili green
  • 12-15 cups water
  • 8-12 cups cooking oil

Cooking Instructions:

  1. Pour water in a cooking pot then let boil. Put in dried bay leaves, whole peppercorn, star anise, leeks, sili green and 4 teaspoons of salt.
  2. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). Remove the tender leg from the cooking pot and set aside until the temperature goes down.
  3. Heat a clean large cooking pot (preferably with cover) and pour in cooking oil. When the oil becomes hot, deep fry the rubbed pork leg.
  4. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side.

Ingredients:

Chinese dip (soy and vinegar)

  • 2 tbsp brown sugar
  • 1 1/2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1/2 cup vinegar
  • 1/2 tsp sesame oil
  • 1/2 red finger chilli in diagonal slices
  • 2 shallots or half a red onion, chopped
  • 1 clove garlic, crushed
  • 1 tbsp shredded fresh ginger

Cooking Instructions:

  1. Mix all of the ingredients together and serve as dip for the crispy pata.

Ingredients:

Thai Dipping Sauce

  • 1 tbsp fish sauce
  • 2 pcs calamansi
  • 1 tbsp soy sauce
  • 1 tsp chili flakes
  • 1 tbsp sugar
  • 1 tbsp cilantro

Cooking Instructions:

  1. Mix all the ingredients and serve as dip for the crispy pata.

Ingredients:

Vietnamese Dip

  • 4 cloves garlic, minced finely
  • 3 tbsp lime juice
  • 2 tbsp sugar
  • ½ cup water
  • 2 ½ tbsp fish sauce

Cooking Instructions:

  1. Mix all the ingredients and serve as dip for the crispy pata.

Photo credit here

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Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More

2 thoughts on “Crispy Pata with Chinese, Thai and Vietnamese Dips Recipe

    • Hi Dennis,

      First of, apologies for not taking credits for your recipe photo. I now added the photo credit, it’s linked to your recipe page. Also, please let me know if you want it remove from my blog.

      Many Thanks.