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.

Image Credit: Pulutan Recipes

The Food Diary

I am pure-blooded Pinoy food enthusiast who happen to be an aficionado for good food and great experiences.

16 thoughts on “Crispy Pata – Filipino All-Time Favorite

  1. 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.

  2. 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.

  3. 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. 🙂

  4. 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.

  5. 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.

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

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

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