In Catholic Philippines, Crispy Pata is a favourite pork delicacy. Pata, Spanish for leg, is the front or hind leg of the pig. In the Philippines, Crispy Pata also includes the leg and pig knuckles. A good Crispy Pata is deep fried pata with a crunchy rind and a soft, moist meat inside.
Filipino cooks recommend that the best pata for this dish is that of a young pig. The more mature the pig, the thicker and tougher the rind. The layer of fat will also be thicker (watch out for the calorie and cholesterol counts!). Frying is also not the only step in cooking this dish–the pata has to be boiled to tenderness prior to deep-frying.
Crispy pata is often served in festive occasions and family events. During family gatherings, this a classic dish to serve with rounds of beer, and other Filipino side dishes.
Long live Filipino cuisine!