Crispy Pata

Crispy pata is one of the classic Filipino dishes.  Here is my family’s version.

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  • 1 pata, (pork front or hind leg)
  • 1 12 oz bottle 7Up
  • 1 tablespoon, salt
  • 1/2 tablespoon, baking soda
  • 1 tablespoon, MSG (optional)
  • 4 tablespoons, flour
  • 2 tablespoons, fish sauce
  • 2 pcs whole bay leaves
  • Water (for boiling)
  • Oil (for deep frying)

  • Dipping Sauce:
  • 1/2 cup of vinegar
  • 1/8 cup soy sauce
  • 2 cloves of crushed garlic
  • 1 head of diced onion
  • 1 hot pepper (optional)
  • Salt and pepper to taste


  1. Clean the pork pata. Removing all hair by scraping the skin with a sharp knife. Wash.
  2. Make four to five inch cuts on the sides of the pata.
  3. On a deep stock pot, place the pata in water with soda, bay leaves and salt.
  4. Bring to a boil and simmer for 20 minutes.
  5. Add the baking soda and continue to simmer for another 10 minutes.
  6. Remove the pata from the pot and hang and allow to drip dry for 24 hours. You can also drain the pork pata and refrigerate for a few hours, but the prior method is preferred.
  7. Rub fish sauce on the pata and sprinkle flour liberally.
  8. In a deep pot, heat cooking oil and deep fry until golden brown.
  9. Combine all ingredients of the dipping sauce into a small bowl
  10. Serve hot with dipping sauce

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 Crispy Pata

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