crispy pata

​​Pata means pork leg or pork thigh that is boiled until tender then deep fried until golden and crispy. The goal really is to make the skin crispy and the meat not to be too dry.
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The key is boiling the leg until tender and refrigerate for at least 8 hours or overnight. then fry just until cooked then rest to fry again. 
I know, double frying but that's the key. Try it! 
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You also have the option to cook this in a turbo broiler (if available) for 350 F and broil until crispy. Just make sure to turn the whole leg for even browning. Frying is faster but broiling is better if we are talking about the oil here. Frying is crispier as the skin tend to harden when using a turbo broiler. 

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For the sauce, some serves this with just vinegar with chili but you can also serve it with another sauce that I added on the recipe description below. Try this recipe and let me know what you think by leaving a comment below. Enjoy! 

crispy pata recipe

Ingredients:

• 1 whole pork leg / thigh /hock
• 6-8 cups water 
• 2 tbsp salt
• 1 medium onion, sliced
• 1 tsp whole peppercorns
• 6-7 pieces laurel or bay leaves
• 1 medium onion, sliced
• extra salt for rubbing the leg after boiling​

​Optional Dipping Sauce: 

• 6 tbsp soy sauce
• 1/4 cup + 2 tbsp vinegar
• 1 tbsp crushed garlic
• 1 small onion, chopped
• 1/8 tsp ground pepper
• 2 1/2 tbsp water
• 1/2 tsp sesame oil
• brown sugar to taste 
• chili pepper (optional)

video

Procedure:

• Combine water, pork leg, salt, onion, peppercorns and laurel leaves. Boil for at least 1- 1 1/2 hours until tender. You can also use a pressure cooker and boil for 12-15 minutes (boiling time or when it starts to whistle) or until tender.  
• Remove from the water and cool it down. 
• Refrigerate for at least 8 hours or overnight.
• When ready, rub the whole leg with salt and rest for 30 minutes.
• Heat cooking oil deep enough to fry the pork leg.
• Add the pork and fry for few minutes or until just the color turns light brown. Do not fully cook. 
• Remove from the oil and cool completely.
• Once the pork has cooled down, heat the cooking oil again.
• Deep fry the pork leg again until golden and crispy.
• Remove from oil and drain on paper towels.
• Enjoy.

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