Crispy Pata (Filipino Ham Hock)
A tender pork leg is braised then deep-fried to achieve a perfectly crispy and succulent Filipino dish.
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Instructions
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Combine the pork leg, lemongrass, onions, garlic, peppercorns, bay leaves, salt, and water in a Dutch oven, then bring to a boil.
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Reduce heat to a simmer and cook for 2 to 3 hours until the meat is tender.
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Remove the pork leg from the liquid, cool, then pierce the skin all over; refrigerate uncovered for 6 to 12 hours.
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While the pork leg chills, strain and reserve the braising liquid.
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Heat vegetable oil in a Dutch oven or large pot to 365 F.
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Carefully deep-fry the pork leg for 15 to 20 minutes, turning as needed, until golden brown and crispy, maintaining the oil temperature at 365 F.
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Remove the fried pork leg and drain excess oil on a rack.
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For the dipping sauce, combine vinegar, soy sauce, and Thai chilies in a small bowl; serve with the crispy pork.