Heny Sison

"A succulent crispy pata or pork knuckles, the meat of which was tender and moist, while its pork skin was crispy and tangy at the same time."

Badet Siazon

"The crispy pata is still hot when I got home and the skin is really crunchy! The meat is tender and falls off the bone."

Ken Ignacio

"We love the right amount of saltiness and flavors in their crispy pata, plus the crunch when you bite into the skin."

Gerry San Miguel

"It took years to develop this proprietary crispy pata recipe, with the right balance of crispness, tender and juicy pork, and rich flavors."

Aileen Ang

"Jamico’s is home of the famous Judy Ann crispy pata and is one of Malabon’s pride and most famous must-visit food trip spots."

Danie Sedilla-Cruz

"I don't eat pork now, but it's still the best tasting crispy pata I have sank my teeth into."

Cathleen May Agullana

"Its crunchy trutter skin is made even more flavorful and tangy with pickles poured on top and two kinds of sauces served on the side."

The Manila Times

"The crispy pata was deliciously crispy on the outside and surprisingly tender and juicy on the inside that one can slice it with a fork."

Galwin Fabian

"The crispy pata was so yummy. It was perfectly cooked. The skin is very crispy and the meat is so juicy."

Chuck Bravante

"The Judy Ann crispy pata has this mouthwatering crunchy skin and soft, tender meat underneath that. It’s salty, a bit sweet, a hint of that pickle taste."