Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinshaxe.
Crispy Pata is another of the sinful ways Filipinos love their pork. In this famous delicacy, a whole pork leg is simmered in spices until tender and then deep-fried to crispy perfection. It turns out moist and flavorful inside, with a thick cap of golden and crunchy skin on the outside.
Due to its long cooking and cooling time plus the inconvenience of deep-frying, this crispy pork dish is usually reserved for special occasions. It is, however, common to find it on menus of dine-in restaurants and pub houses as an appetizer to enjoy with a beer or as a main dish with steamed rice.
Like its pork belly counterpart, lechon kawali, this deep-fried pork leg is usually enjoyed with spicy vinegar or liver sauce on the side for dipping.
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