Boneless Crispy Pata Stuffed with Garlic Bagoong Rice Recipe

Boneless Crispy Pata Stuffed with Garlic Bagoong Rice Recipe 
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. 
  • 170 min.
  • 4 People
  • Extreme 
  • Average
Ingredients
  • 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)
Cooking Method

  1. Simmer the Pork Combine pork, peppercorns, onions, garlic, star anise, and Knorr Pork Cubes in a large pot. Pour in enough water to submerge the meat. Bring to a boil over medium heat, then lower heat and simmer until the pata turns tender, about 60 to 90 minutes. Tip: Skim off any scum that rises to the surface during the first few minutes of simmering to keep the broth clean.

  2. Season the Pata Remove the pork from the pot and drain well. Pat dry with paper towels, then season with Knorr Liquid Seasoning. Set aside to cool slightly.

  3. Stuff and Tie the Pata Combine the cooked rice, bagoong, and toasted garlic in a bowl. Open the deboned pork and spoon the rice mixture into the center. Fold the meat around the filling, then tie it securely with cooking twine. Tip: Do not overfill the pata so you can close it properly and keep the rice mixture snug inside.

  4. Deep-Fry Until Crisp Heat enough vegetable oil in a deep pan over medium heat. Carefully lower the stuffed pata into the oil and fry until the outside turns deep golden brown and crisp. Remove from the oil and drain on paper towels or a rack. Serve immediately. Tip: Make sure the pata is as dry as possible before frying to reduce oil splatter and help the skin crisp up better.

What Makes This Crispy Pata Different

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.

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