Crispy Pata – Filipino All-Time Favorite

Crispy Pata is a very famous dish in the Philippines. Almost all Filipino restaurants serve this dish and most of the time it is a restaurant best-seller. Crispy Pata is made out of pig knuckles and deep fried into perfection. Most physicians will tell old people to avoid this mouth-watering food because of its high cholesterol content but they just couldn’t resist the temptation brought about by these delicious dish. Aside from restaurants this dish is also served during special occasions especially during birthdays, wedding receptions, family gatherings and Noche Buena, or the Christmas Eve, a celebration most Filipino families look forward to.

Crispy Pata is one of the most famous pork dishes in the Philippines next to Lechon. It is truly a must-taste dish when you are in the Philippines or when you live in the Philippines. This dish is actually very simple and easy to cook that anyone who wishes to cook this can actually cook it in an instant, but I must tell you that it can be quite pricy but it will be a lot cheaper if you will cook it rather than if you will buy it in a fancy restaurant.

Here is a quick way to cook your very own Crispy Pata.

Crispy Pata – Filipino All-Time Favorite

1 hour, 20 minutes

Yield: 4

Crispy Pata – Filipino All-Time Favorite


  • 1 whole pork knuckle
  • ¼ cup of white vinegar
  • 6 cups of water
  • 1 tablespoon black peppercorn
  • 6 tablespoon rock salt
  • 3 tablespoon garlic, crushed
  • 2 bay leafs
  • 4 cups of oil


  1. Water, rock salt, peppercorn, bay leaf, vinegar – Combine the vinegar, water, rock salt, bay leaf and peppercorn in a casserole. Stir all the ingredients unlit the salt dissolves in the mixture.
  2. Pork– Pork knuckles are easy to find in grocery stores. You have to cut it accordingly based on the thickness that you desire. If you cut the pork too thick it will take some time to cook it, that will not be too cost efficient for you right, but if you cut it too thin then it will not be too enjoyable for you to eat so cut eat according to your preference. Add the pork knuckles in the casserole, cover it and let it boil. Simmer the ingredients until the pork is tender already. Drain the water and let the pork cool. Place the pork in the refrigerator for 1 night to allow it to dry.
  3. Oil – heat the 4 cups of oil. We need a lot of oil for this crispy pata recipe because the pork must be deep fried. Put the pork only when you are sure that the oil is already hot enough. Deep fry the pork until it becomes crispy and golden brown in color. Drain the excess oil. Serve it while it is hot to maintain the crispiness of the pork. When you keep the crispy pata exposed to too much air for a very long time the crispiness will surely subside but when this case happens all you have to do is to re-deep fry the pork again.
  4. Crispy pata is always best served with a sauce. The crispy pata sauce is usually made up of white vinegar, chopped chilli and onion.

Image Credit: Pulutan Recipes

Jeanne Miraflor

Full-time Mother-Wife-Sister-Daughter. Part-time Social ME-dia Stalker. Let’s connect, follow me on my social accounts.

  • Berlin Domingo

    Thanks for this post. It reminded me of my bold move once to cook crispy pata and i ended up getting oil in my hands. The oil was too hot and it burnt my hands. Thankful because you reminded me to be real careful even if I am on my most comfortable zone. Anyhow, the crispy pata ended to be a real treat for my family to enjoy.

    • Thanks Berlin. I was once got burn and it’s a painful experience but that never stopped me from making it 😀

  • Makagutom! Most of the time the food that’s not really good for us is the one we like to eat. Haha. But doesn’t hurt to eat or devour crispy pata once in a while.

  • Maurice Jitty Villaester

    We always have this during Christmas and New Year. I just miss home. I hope that I will be able to have this again soon. 🙂

  • Yay! Will try to cook this soon 🙂

  • WanderingFeetPH

    Have tried cooking crispy pata before. I skipped the fridging part. I usually just drain the pork and let it cool down then straight to the boiling oil it goes.

  • hannafrej

    I’ve never tried cooking crispy pata before. Hmmm. Ma try nga one day. 🙂

  • hishiddenletters

    Ahhh. Good days! We always have this whenever I go to my grandma’s. I wish it is cheaper to buy one here in the city.

  • I love crispy pata! Pinoy na pinoy nga pagkaon! Pero nindot gyod ang Crispy Pata basta bag-ong haon pa!

  • Piskot, I’ve been looking at the photo for a long time kalimot nakog basa sa post. Haha. I would like to cook this with my mom soon!

  • Cravings to the finest. Ugh. This is commonly cooked in the province esp. during fiestas. ❤

  • Ramzy Magbitang

    I’ve been doing DIY cooking here in my place and looks like I’m going to do this next!!!

  • Jullian Robin Sibi

    Gaaaaaah crispy pata! Ramzy! Buy kog ingredients ani! We’ll eat it at your place!

  • Channel Imperial

    It’s not my favorite but I appreciate a pata with flavorful meat. Not so much a pata crunch fanatic too. 🙂

  • i have a similar recipe that won’t require frying. I love Crispy Pata!!!

  • Oh gosh, why all these good food posts?! The partner is trying to get me to stay away from fatty food but miserably failing. Haha. Of course, I’m not one who easily cooperates. Masarap ang bawal, after all!