Cooking Lucid
Crispy Pata
A whole pork leg boiled until tender, then deep-fried until the skin crackles and shatters. A show-stopping fiesta centerpiece served with soy-vinegar dipping sauce.
Prep 20 min
Cook 3h
Total 3h 20m
Serves 8
Ingredients
Step 1 — Boil the pata
- 1 whole pork leg (pata, about 4–5 lbs)
- 10 cups water
- 1 onion (quartered)
- 1 head garlic (halved)
- 3 bay leaves
- 2 tbsp salt
- 1 tbsp peppercorns
Step 2 — Fry
- Vegetable oil (for deep frying)
- Salt for sprinkling
Step 3 — Dipping sauce
- ¼ cup soy sauce
- ¼ cup vinegar
- 2 garlic cloves (minced)
- 1 chili pepper (sliced)
Instructions
- 1
Boil until tender
Boil pork leg with onion, garlic, bay leaves, salt, and peppercorns 2–2.5 hours until meat pulls easily from the bone. Drain and refrigerate uncovered overnight to dry the skin.
- 2
Deep fry
Heat oil to 375°F. Lower pork leg carefully and fry 30–45 minutes, turning occasionally, until skin is deeply golden and crackling. Rest 15 minutes.
- 3
Serve
Chop into pieces and sprinkle with salt. Serve with soy-vinegar dipping sauce.
Nutrition per serving: 680 cal · 48g protein · 2g carbs · 52g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
