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Crispy Pata

A whole pork knuckle, boiled until yielding and then fried until the skin puffs and shatters. It is the dish you order when the group is bigger than the plan.

  • Time3 hr (plus overnight drying)
  • Serves4 to 6
  • HeatMild
  • Rank#2 in our Top 10

Ingredients

  • 1 pork hock or knuckle, about 1.2 kg
  • 1 onion, quartered
  • 1 head garlic, halved
  • 1 tbsp whole peppercorns
  • 3 bay leaves
  • 2 tbsp salt
  • Oil for deep frying
  • Dip: vinegar, soy sauce, chopped onion, chili

Method

  1. Cover the pata with water. Add onion, garlic, peppercorns, bay leaves and salt. Simmer gently for about 2 hours until a skewer slides in with little resistance.
  2. Lift it out carefully and let it cool. Pat dry, rub the skin with a little salt, and leave uncovered in the fridge overnight.
  3. Heat oil to about 170 C, deep enough to cover half the pata. Fry the first side for 10 minutes.
  4. Turn and fry the other side, then raise the heat slightly for the last few minutes until the skin blisters all over. Stand back: it spits.
  5. Drain on a rack, rest 10 minutes, then chop through with a cleaver. Serve with the vinegar dip.

Tip. The overnight dry rest is what makes the blisters. Do not skip it.