Entree: Philippines – Tagalog / Manila – Crispy Pata (Deep‑fried whole pork leg hock with crackling skin served with a vinegar‑soy dipping sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 4 hrs

Total 6 hrs

Ingredients

- 1 whole pork leg (pata), about 3.5 lb (1.6 kg)
- 10 cups (2.4 L) water
- 2 tbsp (30 g) coarse salt for boiling
- 1 tbsp (8 g) whole black peppercorns
- 4 bay leaves
- 1 large onion, halved
- 8 cloves garlic, smashed
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) white vinegar (for boiling)
- 2 tsp (8 g) baking soda (optional, for tenderizing)
- 8 cups (1.9 L) neutral oil for deep frying (vegetable or peanut)
- 1/4 cup (32 g) cornstarch for dusting (optional, helps crisp)
- 1 tbsp (15 g) coarse salt for finishing
- For the spiced dipping sauce:
  - 1/2 cup (120 ml) cane vinegar or white vinegar
  - 2 tbsp (30 ml) soy sauce
  - 3 cloves garlic, minced
  - 2 bird’s eye chilies, sliced (or to taste)
  - 1 tsp (2 g) ground black pepper
  - 1 tsp (4 g) sugar
- Garnish:
  - 1/4 cup (10 g) chopped fresh parsley or scallions

Instructions

1. Rinse the pork leg under cold water and pat dry. Score the skin in a diamond pattern with a sharp knife, taking care not to cut into the meat.
2. In a large stockpot, combine water, 2 tbsp salt, peppercorns, bay leaves, halved onion, smashed garlic, soy sauce, and 1/4 cup vinegar. Add baking soda if using. Bring to a boil.
3. Submerge the pork leg in the simmering liquid. Reduce heat to maintain a gentle simmer and cook uncovered for 1 hour 30 minutes to 2 hours, or until the meat is tender and a fork meets little resistance.
4. Remove the pork leg and let cool on a rack. Reserve 1 cup (240 ml) of the cooking liquid for later if desired. Pat the skin thoroughly dry with paper towels.
5. For best crisping, refrigerate the pork leg uncovered for at least 4 hours or overnight to dry the skin. If short on time, pat dry again and rub the skin with cornstarch and a light sprinkle of 1 tbsp finishing salt.
6. Make the dipping sauce by whisking vinegar, soy sauce, minced garlic, sliced chilies, ground pepper, and sugar in a small bowl. Adjust seasoning to taste.
7. Heat oil in a deep, heavy pot or deep fryer to 325°F (163°C). Carefully lower the pork leg into the oil and fry for 12–18 minutes to render fat and begin crisping, maintaining steady temperature.
8. Increase oil temperature to 375°F (190°C) and continue frying until the skin is deep golden brown and very crisp, about 8–12 more minutes. Use a thermometer and avoid overcrowding.
9. Remove pork leg and drain on a rack over a tray. Let rest 10 minutes, then transfer to a cutting board and carve into serving pieces. Sprinkle with additional salt if desired and garnish with parsley or scallions.
10. Serve hot with the spiced vinegar-soy dipping sauce and steamed rice.