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Crispy Pata - FoodwithMae -1

Malutong Na Pata

Pork Hock, Twice cooked and Fried to Perfection

This dish is popurlay known as Crispy Pata, it literally means crispy pork hock. It’s twice cooked, first it’s boiled and deep fried until it nice and crispy.

Crispy Pata - FoodwithMae -1



1 pork hock or leg
1 onion
3 garlic
4 bay leaves
1 teaspoon peppercorn
2 tablespoon salt
2-3 litres water
2-3 litres cooking oil

Vinegar Dip

100ml Coconut vinegar
1 shallot
2 garlic
1 chilli
½ teaspoon salt
A pinch of ground black pepper



In a large cooking pot, add water, onions, garlic, salt, bay leaves and bring it to boil. Add pork and continue to boil for 2 hours on medium heat.Take the pork out of the pot and drain the water and cool it on the side. I leave mine to drain overnight so it doesn’t spit much when frying.


In a deep large pot, pour oil and heat it. Gently put the pork leg into the hot oil and fry the pork until the skin has turned golden brown and you see bubbles have formed on the skin. You can turn the pork occasionally.


Serve your crispy pata with some rice and vinegar dip on the side. To make the dipping sauce, simply add all the ingredients into a small bowl and mix it well.

Tip: Using a wooden spoon or bbq stick, check if the oil is ready, you will see that the oil is ready when you dip the bbq stick into the oil it will bubble around the stick. I also use a wire rack so that the leg isn’t too close to the bottom of the pot and burn.

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