Filipino Crispy Pata (Deep-Fried Pig's Feet) - Delishably - Food and Drink
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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.

Cook Time

Prep timeCook timeReady inYields

12 min

1 hour 45 min

1 hour 57 min

Serves up to 4 people

Ingredients

  • 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.

Instructions

  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.

Variations

  • 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