Festive Crispy Pata With Garlic Bagoong Rice

You’ve likely encountered celebratory stuffed meats already: a whole roasted lechon with truffle rice or a paella-filled rolled belly. Others aren’t too surprised by a lechon manok packed with bringhe or sisig rice anymore. But have you heard about crispy pata overloaded with garlicky bagoong rice?

This is no ordinary crispy pata recipe! It’s as gratifying as the usual deep-fried hunk of meat, but the surprise stuffing doubles the fun and flavor. Get ready to be the talk of the town once you serve this dish at your next fiesta handaan. Surely, no other household would think of combining crispy pork hocks and super malinamnam carbs in one showstopping creation.

160 min.
4 People
Extreme
Average

Ingredients

1 whole pork pata, deboned
1 tbsp black peppercorns
2 pcs onions, quartered
1 head garlic, crushed
3 pcs star anise
2 pcs Knorr Pork Cubes
water, to cover
Knorr Liquid Seasoning, as needed
1 cup cooked rice
2 tsp bagoong
1 tsp toasted garlic
oil, for deep-frying

Cooking Method

Combine pork pata, peppercorns, onions, garlic, and star anise in a large pot. Fill with enough water to cover the meat. Bring to a boil over medium heat. Lower heat and simmer until tender, about 1 to 1.5 hours.
Drain pork and season with Knorr Liquid Seasoning.
Combine rice, bagoong, and garlic in a bowl. Stuff the mixture into the pork. Secure sides and seal filling with cooking twine.
Heat oil in a large frying pan. Deep-fry pork until brown and crispy. Drain on paper towels. Serve immediately.

This crispy pata calls for deboned pork hocks that you can easily ask your butcher to prepare. Alternatively, you can purchase the bone-in meat, boil it until tender, and separate the meat yourself. Follow this process even for other pata dishes like paksiw and nilaga. Not a fan of this pork cut? You can also try this recipe using a slab of liempo. Your guests will still be wowed, for sure!