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Next time you’re planning crispy pata for your menu, make it stuffed. This boneless version is packed with garlic bagoong rice in the center, so every slice gives you crisp skin, juicy pork, and savory, garlicky bagoong filling in one bite. It’s the kind of glow-up that injects a ton of creativity into a classic dish, catching guests off guard in the best way.
About the Recipe
Ingredients
1
Servings
( 32 )
- 1 whole pork pata (deboned)
- 1 tablespoon black peppercorns
- 2 pieces onions (quartered)
- 1 head garlic (crushed)
- 3 pieces star anise
- 2 pieces Knorr Pork Cubes
- water (to cover)
- Knorr Liquid Seasoning (as needed)
- 1 cup cooked rice
- 2 teaspoon bagoong
- 1 teaspoon toasted garlic
- vegetable oil (for deep-frying)
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
Creamy Macaroni Salad
Ingredients
1
Servings
- 1 whole pork pata (deboned)
- 1 tablespoon black peppercorns
- 2 pieces onions (quartered)
- 1 head garlic (crushed)
- 3 pieces star anise
- 2 pieces Knorr Pork Cubes
- water (to cover)
- Knorr Liquid Seasoning (as needed)
- 1 cup cooked rice
- 2 teaspoon bagoong
- 1 teaspoon toasted garlic
- vegetable oil (for deep-frying)
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
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This version uses boneless pork, making it easier to stuff and slice. Instead of the usual crispy pata presentation, it’s filled with garlic bagoong rice, turning it into a complete dish with both meat and starch in one. The result feels familiar at first glance, but reveals an unexpected center once sliced.
How to Achieve Extra Crispy Skin
Drying the pork hock thoroughly after simmering makes all the difference in achieving that crackling skin. Letting it air-dry or chill uncovered helps remove excess moisture, which allows the skin to blister and crisp properly during frying. Consistent oil heat also ensures an even, golden finish without soggy spots.
Some Tips Before Deep-Frying Crispy Pata
Make sure the pork pata is fully dry before it goes into the oil to reduce splatter. Use a deep, heavy pot with enough oil to submerge the pork, and avoid overcrowding to maintain steady heat. Lower the pork gently into the oil to keep the process controlled and safe.
How to Serve Crispy Pata
Serve the pork freshly fried while the skin is still golden and crisp. Slice it into thick rounds so each piece shows off both the meat and the garlic bagoong filling. Pair it with a sawsawan of vinegar, onions, and chilies, and round out the spread with other upgraded dishes like creamy pork kaldereta, kare-kareng hipon, and crispy Bicol express.