Crispy Pata

Crispy Pata (Filipino Deep-Fried Pork Hock)

A whole pork hock is simmered with garlic, peppercorns and bay leaves until fork-tender, dried thoroughly, then deep-fried twice until the skin blisters into a shattering crackling. Served chopped with a soy-vinegar-garlic dipping sauce.

Prep

40 min

Cook

210 min

Total

250 min

Serves

4 to 6

Difficulty

Hard

Recipe ingredients

• •1.4 kg (3 lb) pork hock (pata), whole with skin on, hind hock preferred; ask the butcher to crack the bone or cut through the joint so it cooks evenly
• •1.5 L (6 cups) water, for simmering, enough to cover the hock
• •1 head garlic, cloves smashed, unpeeled
• •2 tbsp whole black peppercorns
• •4 pieces bay leaves
• •2 tbsp coarse salt, plus more to taste
• •1 tbsp soy sauce, for the simmering broth
• •3 L (12 cups) neutral oil for deep-frying, peanut, canola or vegetable oil; enough to submerge the hock
• •120 ml (½ cup) soy sauce, for the dipping sauce
• •80 ml (⅓ cup) cane vinegar, white vinegar or sukang Iloko; Filipino cane vinegar is traditional
• •4 cloves garlic, finely minced
• •2 whole long green chillies (siling haba), sliced, or 1 tsp bird's eye chilli, or to taste
• •1 tsp freshly ground black pepper
• •1 tsp sugar, optional, to balance the vinegar

Steps

1. 1 Rinse the pork hock under cold running water and pat dry. Using a sharp knife, score the skin lightly in a few places (do not cut into the meat) so seasoning penetrates.
2. 2 Place the hock in a large stockpot and cover with cold water by about 5 cm (2 in). Bring to a rolling boil over high heat and boil for 5 minutes to draw out scum. Drain, rinse the hock and the pot, and return the hock to the clean pot.
3. 3 Add fresh water to cover by 5 cm (2 in), the smashed garlic head, peppercorns, bay leaves, 2 tbsp coarse salt and 1 tbsp soy sauce. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises.
4. 4 Cover and simmer gently for 1½ to 2 hours, turning the hock once, until a fork or skewer slides into the thickest part of the thigh with no resistance and the meat is pulling away from the bone. The skin should be tender but still intact. Do not boil hard or the skin will tear.
5. 5 Lift the hock out carefully with tongs and a slotted spoon. Reserve some of the broth for another use (it makes a good soup base).
6. 6 Set the hock on a rack set over a tray. Pat the skin completely dry with paper towels, then let it air-dry, uncovered, in the refrigerator for at least 4 hours or ideally overnight. The skin must be bone-dry - this is what makes it blister and puff. For extra insurance, brush the skin lightly with a thin film of white vinegar before drying.
7. 7 Remove the hock from the fridge 30 minutes before frying to take the chill off. Pat dry again.
8. 8 Prepare the dipping sauce: stir together 120 ml soy sauce, 80 ml vinegar, minced garlic, sliced chillies, black pepper and optional sugar. Set aside at least 15 minutes so the garlic mellows.
9. 9 Heat the oil in a heavy, deep pot or deep fryer to 160°C (320°F). Use a thermometer - accurate temperature control is essential. The oil should be deep enough to submerge the hock, at least 15 cm (6 in) deep.
10. 10 Carefully lower the hock into the oil using a spider or tongs, working away from you to avoid splashing. Fry at 160°C (320°F) for 25 to 30 minutes, turning occasionally, until the skin is pale golden and the meat is heated through. The internal temperature of the thickest part should reach at least 74°C (165°F).
11. 11 Lift the hock out and drain on a rack for 10 minutes. This rest lets the surface moisture redistribute and prepares the skin for the second fry.
12. 12 Raise the oil temperature to 190°C (375°F). Return the hock to the oil and fry for 8 to 12 minutes, turning once, until the skin is deeply blistered, bubbled and crackling-crisp all over and the colour is a rich amber brown. The skin should sound hollow and hard when tapped.
13. 13 Lift out and drain upright on a rack for 5 minutes so excess oil runs off. Do not rest it on paper towels or the bottom will steam and soften.
14. 14 Using a heavy cleaver, chop the hock into bite-sized serving pieces through the bone, or pull the meat off in chunks if you prefer. Serve immediately with the dipping sauce on the side.