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Crispy Pata
Filipino Cuisine
A whole pork knuckle boiled until tender, dried, then deep-fried so the skin blisters and crackles, served with a soy-vinegar dip.
Category
Main
Main Ingredient
Pork
Cooking Method
Fried
Spice Level
Mild
Region
Nationwide
Cuisine
Filipino
Fun Fact
The secret to the blistered skin is a two-stage process: the pata is simmered, then thoroughly air-dried or refrigerated overnight before frying, so the skin puffs rather than turning leathery.