Crispy Pata (Instant Pot or Stove & Deep Fryer)

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 and moist, tender meat.

Course Appetizer, Main Course

Cuisine Filipino

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

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