• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Today's Delight
  • Recipes
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
×

Home » Instant Pot

Crispy Pata (Instant Pot or Stove Top & Deep Fryer)

Published: December 10, 2019 Last Modified: October 18, 2021 This post may contain affiliate links.

Jump to Recipe Jump to Video

Crispy Pata is a popular Filipino dish made of tender boiled pork leg then deep fried until golden and crispy.

Boiling pork leg also known as pork hock takes at least an hour and half to cook on stove top. But using an Instant Pot or pressure cooker will cut the cooking time tremendously.

Crispy Pata is easy to cook but takes time to make. It is boiled, then refrigerated for hours and deep fried.

I usually start this process at night, I boil the pork hock, drain and refrigerate overnight. Then, it is deep fried the following day.

Crispy Pata, a Filipino Deep Fried Pork Leg and a side of spicy vinegar sauce.
Succulent Crispy Pata. The image says it all!

If you have an option, select the upper portion of pork leg or pork hock as it is meatier.

At the Asian store where I go, they have the pork leg chopped into pieces which is great. I’m able to pick which part I like and not obliged to get the whole pork leg.

It will not require a big pot plus it is easier to handle when frying.

Chopped crispy pata - fried pork leg in a platter with a side of spicy vinegar sauce.
Mouthwatering, crispy, tender & moist deep fried pork hock.

Before acquiring my deep fryer, when I had a craving for crispy pata or lechon kawali, it was easier for me to go to a Filipino restaurant.

Unfortunately, the one place I like going to had closed, guess what, I have to make it myself.

If my Mom is here then once in a while I get to indulge. It is so succulent but we try to limit ourselves having this delicious crispy fatty meat.

Deep frying was daunting, so I decided to get a deep fryer so when craving strikes, I can easily make it without worrying of oil splatters.

My deep fryer is one of the best investment I've added to my kitchen!

I used to get the smallest pork hock, so I can easily flip it. Now, with my deep fryer I don’t need a big lid as cover to fend off the oil splatters.

Crispy pork leg with vinegar dip.
Yummy! Crispy Pork Leg with Vinegar Dip.

How to Cook Crispy Pata in an Instant Pot or Stove and Deep Fryer

1. To cook pork hock in an Instant Pot, a cup or two of water is all you need. On stove top, you have to fully submerge the pork hock in water. Pork leg is boiled with aromatic seasonings.

2. In an Instant Pot, to tenderize a 1 ½ pound pork hock takes about 40 minutes while on stove top, it will take at least 1 ½ to 2 hours.

3. Deep Fryer temperature is set to 375 degrees F. When hot, green button will be lit. Place pork hock in basket then submerge in oil and cover. It is done once oil does not sizzle as much, no more crackling sound.

On stove top, make sure oil is hot reaching at least 350 degrees F. If not sure, use a thermometer before putting pork leg. If oil is not very hot, you will not achieve a crispy skin.

Braise yourself, be ready to fend off any oil splatters. Never cover pot with lid. I use an oil splatter screen plus I’m holding my biggest pot lid as cover.

Pork hock with water, onion, peppercorn and seasonings in an instant pot.
Cook time is cut tremendously using an Instant Pot or pressure cooker as opposed to stove top.

Note: If pork hock is not tender the first time you PRESSURE COOK, you can repeat the process and estimate the time.

In my case, I set the time to 25 minutes, but after checking, it was not tender yet. I set the time again for another 25 minutes but changed my mind. Cancelled the PRESSURE COOK program before it started and set the time for 15 minutes.

I want my meat tender but not over done as in falling off the bone. I’ve used my instant pot many times already, but depending on the cut of meat and amount, cooking time varies.

The 2nd time around, I felt it needed another 10 minutes, so I did and it came out tender but not falling apart with the bone intact.

Cooked pork hock with water and peppercorn in an instant pot.
Pork hock cooked in less than an hour using an instant pot with tender meat.

Please read the manual, if this is your first time to use your new Instant Pot. Familiarize yourself with the different features and programs for your safety. My cooking instructions does not replace the manual.

How to Achieve a “CRISPY” Pata

  1. After boiling, cool and refrigerate uncovered for at least ½ a day.
  2. Oil’s temperature should reach between 350 deg. F to 375 deg. F before frying pata. Set deep fryer to 375 deg. F.
  3. Overcrowding meat is another reason why pata skin is not crispy. Oil should maintain its hot temperature.
Fried Pork Hock with vinegar dip.
Crispy Pata as it should be "CRISPY" with succulent meat.

Cooking Crispy Pata in Instant Pot or Stove and Deep Fryer

As always, my Instant Pot cooking instructions are very detailed for people who are new to it. I'm assuming that's why you are here. Watch my video to see how I do it.

Would you like to try Lechon Kawali, click the link How to Make Lechon Kawali?

Lechon Kawali, Fried Pork Belly in deep fryer basker.
Lechon Kawali, Fried Pork Belly.

Try this succulent Pata Tim recipe.

Plated Pata Tim (Braised Pork Hock) with vegetables & mushroom.
Pata Tim in savory sweet & salty sauce serve with vegetables & mushroom.
Crispy Pork Leg with Vinegar Dip.

Crispy Pata (Instant Pot or Stove & Deep Fryer)

Crispy Pata is made of tender boiled pork leg, refrigerated for hours and fried. A succulent crispy pata is crispy on the outside with moist and tender meat.
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Filipino
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 2
Calories: 1049kcal

Ingredients

Instant Pot Pressure Cook or Stove

  • 2 cups water
  • 1.70 pounds pork leg or hock
  • 1 tablespoon peppercorn
  • 1 medium onion quartered
  • 5 bay leaves
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons salt

After Boiling

  • Garlic powder, salt and pepper to taste (season boiled pork leg before refrigerated)

Vinegar dip

  • ½ cup vinegar
  • ½ red or white onion chopped
  • 2-3 tablespoons soy sauce
  • salt and pepper to taste
  • pinch of garlic powder if desired but optional
  • 2 Thai chili if desired but optional
US Customary - Metric

Instructions

  • Wash and clean pork hock.
  • In the inner pot, add pork hock, water, onion, bay leaves, peppercorn, garlic powder and salt.
  • Place the condensation collector behind the cooker and plug the instant pot.
  • Close lid and turn the steam release handle to "SEALING".
  • Press “PRESSURE COOK” to normal and high pressure. Adjust time to 50 minutes. (This cooking time is for 1.70 pounds pork hock.)
  • FLOAT VALVE will pop-up after a few minutes, an indication that the instant pot is pressurize and countdown begins.
  • When cooking time is done, "PRESSURE COOK" program will no longer be lit. The display will show the elasped time. Example: L000
  • Press "CANCEL".
  • Wait when FLOAT VALVE goes down before opening the lid. Note: You can also do a quick pressure release but be very careful when doing this. Refer to manual for detailed instructions.
  • Turn the steam release handle to "VENTING".
  • Open lid. Tilt lid so all the water droplets fall inside the inner pot. Less clean up for you.
  • NOTE: After done with PRESSURE COOK, use a fork and poke the meat at the center to check if tender, if not repeat the PRESSURE COOK process and estimate the time.
  • Remove pork hock from inner pot. Discard liquid or use it as broth when cooking.
  • Season pork hock with garlic powder, salt and pepper.
  • Cool, then refrigerate with no cover (no saran wrap) for at least ½ a day. I do it overnight.
  • Deep fry. If using deep fryer, set temperature to 375 degrees F. Wait when green light is lit. Place in basket, submerge in oil and cover. Once oil is not bubbling or sizzling as much, check crispy pata and flip to the other side. When done, remove from fryer. It took 9 minutes to fry.
  • Prepare vinegar dip. Combine vinegar, soy sauce, onion, garlic powder, salt and pepper. Add Thai chili if you like it spicy.
  • Serve crispy pata whole or chopped. Serve hot. Enjoy!

Video

Notes

STOVE TOP COOKING : If you don’t own an instant pot, in a big pot, fully submerge pork leg in water and add all the seasonings. It will take between 1 ½ to 2 hours till tender. Poke with fork to check if done. Season with garlic powder, salt & pepper while hot. Cool & refrigerate for at least ½ a day or overnight.
DEEP FRYING: Make sure oil is hot before submerging pork hock. Oil’s temperature should reach at least 350 degrees F or higher. Do not cover with lid. Use an oil splatter screen and be careful. Once desired crispiness is achieved or oil does not sizzle as much, remove crispy pata. Serve with vinegar dip. Enjoy!
 

Nutrition

Calories: 1049kcal | Carbohydrates: 13g | Protein: 86g | Fat: 69g | Saturated Fat: 25g | Cholesterol: 324mg | Sodium: 3511mg | Potassium: 1332mg | Fiber: 3g | Sugar: 4g | Vitamin A: 63IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 6mg
Boiled and fried pork hock on a plate with a side of spicy vinegar dip.
Keep your oil hot to get it crispy!
Pin
Share
Email
« Chicken and Broccoli Stir Fry with Oyster Sauce
Instant Pot Pata Tim »

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Our lucky star my Mom's profile for Today's Delight.
The Real Cook

Welcome to Today's Delight. My mom is a great cook and for many years had a catering business. Due to dementia, she doesn't remember. This food blog was inspired by our mom's cooking. 

More about me →

Air Fryer Recipes

  • Air Fryer Salmon
  • Air Fryer Stuffed Chicken Breast with Broccoli and Cheese
  • Air Fryer Chicken Wings
  • Air Fryer Chicken Tenders

Food Ideas

  • Steamed Snow Crab Legs
  • Garlic Butter Baked Cod
  • Pork Chops with Apples and Onions
  • Shrimp and Mushroom Recipe
  • Sauteed Spinach
  • Ham and Cheese Sliders

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer

Contact

  • Contact

Today's Delight is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Copyright © 2022 Today's Delight