Crispy Pata

Crispy pata is one of the most common Filipino dishes served on special occasions. It consists of a whole pork leg that is cooked until tender. It is then dried and deep-fried until golden brown and crispy. The leg is usually cooked alongside various spices such as bay leaves and peppercorns.

It is traditionally rubbed with a spice mixture before it is fried. Served sliced, it is often accompanied by pickled papaya and a tart sauce which combines vinegar, soy sauce, and a variety of spices.

Philippines

WHERE TO EAT The best Crispy Pata in the world (according to food experts)

Jill Bantang Tan and 12 other food critics.

"The completeness of flavor in every bite, whether you get the skin or the meat. Truly the crispiest pata I’ve tasted!"

Sandy Daza and 11 other food critics.

"Of course, there was Barrio Fiesta whose crispy pata is still the best for me, even today. Thank you, Rod Ongpauco of Barrio Fiesta, for inventing crispy pata. Salamat pare, mabuhay ka!"

Jill Bantang Tan and 9 other food critics.

"With this perfectly deep-fried pork skin with tender juicy pata meat, you know you’d want to plan your next trip to Kuya J."

Heny Sison and 9 other food critics.

"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."

Eat Your World and 10 other food critics.

"Crispy pata is, of course, the signature dish here; consistently flavorful and perfectly crunchy, it’s worth the trek to far-off Fairview."

Jin Perez and 9 other food critics.

"Its skin is crackly-crunchy, its meat tender and tasty, with nary a hint of grease. This is the kind of dish you will risk clogging your arteries for. It is Manila’s very best."

Elal Lasola and 7 other food critics.

"I especially liked their crispy pata."

Estan Cabigas and 8 other food critics.

"Yes, its good. I like the crunch, the succulence and the less layer of fat."

Kriska Marie and 2 other food critics.

"This Crispy Pata was definitely a hit! With golden brown skin that's so crispy and meat that's very tender and flavorful, who could resist this mouth watering dish?"

Helen Yee and 1 other food critic.

"The undoubted star of the show is the crispy pata, deep fried pork trotters that you tear apart and dip into vinegar and soy. If there’s going to be a fight, it’ll be over the hunks of crunchy crackling."