The secret technique to Crispy Pata Pork knuckle (deep-fry it thrice)

                by Joost Nusselder | Updated:  August 7, 2020

3 easy recipes anyone can make...

All the tips you'll need to get started in Japanese cooking with our first email the FREE Japanese with ease quick-start recipe guide

We'll only use your email address for our newsletter and respect your privacy

I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Crispy Pata recipe is also called a crispy fried pork knuckles recipe. The Filipinos are well-known lovers of any food that is fried, specifically deep-fried.

The technique used to achieve the extra crispy and oh-so-crunchy texture is to fry the pork knuckles thrice. This is to give some blisters to the outside layer of the pork knuckles.

The ideal part of the pork to be used in this recipe is the front leg of the pork. The skin of the pata is scored and it is served whole.
Crispy-Pata-Recipe
This also keeps the crispy pata to keep hot and crispy. It is very necessary to dry and cool the pork skin before re-frying or after each frying stage.

Why you want to cool the pork skin every time

The shock effect of cooling and the re-exposure to the high heat that makes the skin very crispy. Others opt to debone the pata after the third frying for better plating and presentation.

The crispy pata recipe is tedious to make and it takes a lot of effort to make it. Some cooks are preparing this in batches and store the pork knuckles after the first or second frying.

The pork can then be thawed and is now ready for its third frying.
Crispy Pata with sauce

Crispy Pata Pork knuckle recipe

Crispy Pata Recipe and Preparation

Crispy Pata is best served with Atsara or Fermented papaya in sweet and sour relish. The tartness of the atchara balances the richness of the crispy pata.

The chewiness of the shredded papaya meats and fibers blends into the crunchy texture of the crispy pata. If you cannot buy or make your own atsara, a simple dipping can be made.

A mixture of vinegar that is spiced with salt, pepper, crushed garlic, chopped, and onions and minced red chili pepper will also do wonders when the crispy pata recipe is paired with this.

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.