Crispy pata is a Filipino dish usually defined as deep-fried pork trotters or a cut from the hock to the foot. which is made to be super crispy. cooking crispy pata is a two-part process. First, the meat is stewed until tender with bay leaves, peppercorns, garlic, onion, and salt; then it is drained and chilled before being deep-fried. This process ensures that the meat is cooked through and the skin becomes as crispy as possible. The meat is typically served on the leg bone, usually with atsara (pickled young papaya fruit) and a dipping sauce made of soy sauce and vinegar, with chile for some heat. What we do know for sure is that crispy pata has become a ubiquitous order in restaurants that serve Filipino food, and it’s often the main meat dish served for birthdays, reunions, and other special occasions. The dish is quite similar to the German Schweinshaxe.

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