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Crispy pata: photo of the dish
Illustrative photo: BrokenSphere — CC BY-SA 3.0, Wikimedia Commons
Meat

Crispy pata

Pork knuckle cooked slowly until tender, then fried until the skin is very crispy. It is a festive dish, served with a vinegar dipping sauce and rice.

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Ingredients

Ingredients

Sauce

Spices & seasoning

On the side

Nutrition facts

709 kcal per serving

Protein
52.6 g
Carbohydrates
4.9 g
of which sugars
3.2 g
Fat
53.2 g
of which saturated fat
12.5 g
Fiber
0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Place the knuckle in a large pot with the water, garlic, onion, bay leaves and peppercorns.
  2. Bring to a boil, skim, then cover and simmer gently for 1 h 30 until the meat is tender.
  3. Drain the knuckle and let it air-dry for 30 minutes, or overnight in the fridge uncovered.
  4. Preheat the oven to 200 °C and bake the knuckle for 20 minutes to firm up the skin.
  5. Heat the oil in a large pan and fry the knuckle for 5 to 8 minutes, turning it, until golden and crispy.
  6. Make the sauce by mixing the vinegar, crushed garlic, chili and sugar.
  7. Cut the knuckle up and serve with the sauce and rice.

Variations and tips

Oven only. After simmering, brush the knuckle with oil and brown it in the oven at 220 °C for 25 minutes.

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Original Ecomely recipe.