Crispy Pata

Crispy Pata boiled until tender and then deep-fried until golden and crisp. Crunchy on the outside and moist on the inside, it is sinfully delicious!

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How to Make Super Crispy Pata

✅Ingredients

1 whole pork leg
1 cup vinegar
1 can (12 ounces) 7-up or Sprite
1 head garlic, peeled and minced
1 tablespoon peppercorns
3 bay leaves
salt
5 cups oil
For the Dipping Sauce
1 cup vinegar
1/4 soy sauce
2 shallots, peeled and chopped
2 Thai chili peppers, peeled and minced
salt and pepper to taste

✅Instructions

With a knife, scrape any stray hairs on pork leg and trim off nails.

In a large pot over medium heat, combine pork leg, vinegar, 7-up, 6 cups of the water, garlic, peppercorns, bay leaves, and 1/3 cup salt. Bring to a boil, skimming scum that may accumulate on top.

Lower heat, cover, and then simmer for about 11/2 to 2 hours or until meat is tender but not falling apart. If the meat is drying before it is fully cooked, add more water in 1 cup increments.

Drain pork leg, discarding liquid and aromatics. Place on a rack and allow to cool to touch.

Sprinkle with about 2 tablespoons salt and massage all over. Place in a container with a lid and freeze overnight.

In a large pot over medium heat, heat about 4 to 5 cups of oil (enough to cover the pork leg during deep-frying) to 350 F.

Gently add pork leg and deep-fry, turning as needed, until golden.

Remove pork from the pot and drain on a wire rack set over a baking sheet. Let rest for about 3 to 5 minutes before chopping. Serve hot with dipping sauce.

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