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Crispy Deep Fried Pork Knuckle - Crispy Pata

Updated on November 23, 2012

Crispy Pata Recipe

If you are interested and fond to eat those crispy and crunchy foods, well maybe this is one food that you will consider as one of your favorites!

Introducing Crispy pata – a Filipino dish famous for having a pig knuckles which are usually deep fried served during many celebrations and accompanied by a saucer of vinegar. It was believed to have originated from a restaurant in Caloocan City way back in 1958 and was discovered by a woman named Sixta Evangelista Ongpauco or also known as ‘Mama Chit’. If you want to prepare this type of dish, follow the recipe below:

Crispy Pata
Crispy Pata | Source

You will need:

1 piece pork knuckle

2 pieces bay leaves

¼ cup vinegar

4 cups cooking oil

6 cups water

1 tablespoon black peppercorn

3 tablespoon garlic (minced)

6 tablespoon salt

For the sauce:

¼ cup vinegar

¼ cup water

1 piece onion (chopped)

2 pieces green pepper (sliced diagonally)

Preparatory Procedures:

Wash carefully the pork knuckle. Scrape the skin and remove the unnecessary hairs.

Cut into desired slices (or four inches long).

Pour and combine all the ingredients for the sauce into a bowl. Set aside.

Here’s how to cook:

Pour all the ingredients except for the pork knuckles into a big pot or casserole.

Let it boil for a few minutes and stir.

Add the pork knuckles and let it boil again for 1 ½ hour or so until it tenderized.

Remove from the casserole and refrigerate overnight.

Pour enough cooking oil into a frying pan with medium heat fire.

When the oil is hot enough, pour in the pork knuckles that you refrigerated overnight.

Fry until it turns into golden brown all over.

Remove and turn off the fire.

Serve with the sauce that you set aside.

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