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Crispy Pata


Crispy Pata ( Deep Fried Pork Knuckle)


2 large Pork knuckles, wash well
2 pcs. Bay leaves
2 quarts Cooking oil for deep frying
Dipping Sauce:
1 cup Cider or Palm vinegar (available in Asian Stores)
4 cloves Garlic - crushed and chopped
some Salt and Pepper to taste
1 small Red chili pepper, chopped
Place garlic and chili pepper in vinegar in a seperate bowl allowing the flavors to mix.


In a big casserole boil the knuckle in water.Add pinch of salt and bay leaf to a pot with water.

Cook until knuckle is tender or when the skin is slightly seperating in the bone.

Remove knuckle from boiling water, dry with paper towel and deep fry in the very hot temperature in the cooking oil until crispy.

Cut some chunks away from knuckle.

Slice into remaining meat.

Serve hot with sauce for dipping.

Serve 6-8 people.

Simple tips:

This is a very delicious dish, but we normally eat this as an appetizer, or a part of serving meal.

I do boil my pork knuckle ahead of time, so it's almost drained when cook in deep fryer.



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Last modified: May 26, 2003