Crispy pata is usually defined as deep-fried pork trotters or knuckles, when it is, in fact, a cut from the hock to the foot. First, the meat is stewed until tender with bay leaves, lemongrass, ground pepper,beef cubes, garlic, onion, and salt; then it is drained and chilled before being deep-fried. Ingredients: Pata ng baboy Tanglad bay leaves ground pepper Cubes onion garlic salt Oil