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Filipino Crispy Pata (Deep-Fried Pig's Feet)

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Deep-Fried Pig's Feet

Deep-Fried Pig's Feet

Crispy Pata From the Philippines

When I was a child, one of my favorite dishes was crispy pata. I loved pork and I loved fried foods, and crispy pata combined both delights into a single dish.

Crispy on the outside and tender and juicy on the inside, this dish can be enjoyed either as a main dish or as a "pulutan," or snack food served with alcoholic beverages. Either way, it's traditionally served with a dipping sauce made of vinegar and soy sauce.

To make this dish, you can use either the front or hind legs. The hind legs are bigger.

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Cook Time

Prep timeCook timeReady inYields

12 min

1 hour 45 min

1 hour 57 min

Serves up to 4 people


  • 1 pork leg, available at Asian stores
  • 1 tablespoon whole black peppercorns
  • 4 bay leaves
  • 1/3 cup sea salt
  • 3 teaspoons garlic powder
  • 9 cups water
  • 5 cups oil, for frying
  • Salt and pepper to taste

For the dipping sauce:

  • 1/4 cup vinegar
  • 1/4 cup soy sauce
This is what the pig's feet look like.

This is what the pig's feet look like.


  1. Boil the water in a large pot over medium heat.
  2. Add the pig's feet, salt, peppercorns, garlic powder, and bay leaves. Simmer for about 1 hour or until the pork is tender.
  3. Drain the pork and allow to it dry over a rack for about 1 hour.
  4. Sprinkle the pork with salt and pepper on all sides, and then refrigerate overnight.
  5. In a large, deep fryer or pot, heat the oil over medium-high heat.
  6. Wearing oven mitts and a face shield for protection, gently lower the pork leg into the oil until fully submerged. Be careful because the oil will splatter. Cover the pot with a splatter screen instead of a lid to prevent the water from condensing on the lid and causing more splatter.
  7. Deep-fry the pork for about 30 minutes until crispy and brown.
  8. Drain the pork over a rack, or on a plate lined with paper towels, to remove the excess oil.
  9. Serve with a dipping sauce of 1/4 cup soy sauce and 1/4 cup vinegar.


  • You can add vinegar to the water in step 2 if you like a slightly more sour flavor to the pork.
  • You can use other seasonings if desired in step 2, such as onion powder, fish sauce, star anise, etc.
  • You can use real garlic and onions instead of garlic and onion powder.
  • For a spicier dipping sauce, add chili peppers.
  • For a slightly crispier skin, you can dust the pig's feet with a little cornstarch just before frying.

Splatter Screen

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