From the recipe collection
Crispy Pata
Whole pork hock simmered until tender then deep fried until the skin is shatteringly crisp.
- Prep time
- 25m plus drying
- Cook time
- 2–2.5h
- Yield
- 4–6
- Audio recipe
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Ingredients
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Method
- Place the cleaned pork hock in a large pot with the onion, garlic, bay leaves, salt, peppercorns, and enough water to cover.
- Bring to a boil, then reduce to a simmer and cook 1.5–2 hours until the meat is tender but the skin is still intact.
- Carefully remove the pata from the pot, drain well, and discard the cooking liquid and aromatics. Pat the pata very dry.
- Place the hock on a rack and chill uncovered in the fridge overnight or for several hours so the skin dries thoroughly.
- Heat enough oil in a deep pot to about 170–180°C. Make sure the pot is large and deep because the pata will cause strong bubbling.
- Carefully lower the dried pata into the hot oil and fry until the skin is crisp and golden and the meat is heated through.
- Drain on a rack, rest briefly, then chop or serve whole with a soy vinegar chili dipping sauce.
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