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5 from 2 votes

How to Cook Crispy Pata

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Pork Recipe
Cuisine: Filipino
Servings: 2 to 3 servings
Author: Manny


  • 1 pig's front leg pork pata
  • 1 bottle 7-Up or Sprite
  • 1 +1/2 cups water
  • 1 Tbsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. MSG optional
  • 2 Tbsp. patis or fish sauce
  • 2 Tbsp. flour
  • Oil for deep-frying


    • Clean pata and slit skin (3 to 4 slits on both sides) without cutting bone.
    • Place in a deep pan with a tight cover.
    • Add water, 7 Up and salt. Bring to a boil after 15 minutes, add baking soda.
    • Baking soda will hasten the softening of the pata's skin. Continue cooking.
    • If water dries up and pata is not yet done, add another cup of water.
    • Meat should not be too tender. Drain when done.
    • Hang for 1 day or place in refrigerator overnight to make skin dry.
    • Before frying, brush with patis and sprinkle with flour generously.
    • Deep fry until crispy and golden brown. Put off heat and pour 1/4 cup water.
    • This will make the skin more crispy.

    Serve with this sauce:

    • Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siting labuyo).