20-Min Crispy Pata with Atchara & Dipping Sauce
Deep-fried pork leg with Filipino pickled vegetable relish and tangy soy-vinegar dip. Air fryer or shallow-fry shortcut gets you golden, crackling skin in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 720
- Protein
- 42g
Ingredients
- 1.5 lbs pork leg (or pork belly, skin-on)
- 6 cups neutral cooking oil (for frying)
- ¼ cup soy sauce
- ¼ cup white vinegar
- 1 cup atchara (Filipino pickled papaya, or quick-pickled vegetables)
- 2 cloves garlic cloves, minced
Instructions
- 1
Pat pork dry with paper towels. Score the skin in a crosshatch pattern, cutting just through the top layer.
- 2
Heat oil in a heavy pot or deep skillet to 325°F (use a thermometer). Test with a cube of bread—it should sizzle and brown in 60 seconds.
- 3
Carefully lower pork into hot oil. Fry 12–14 minutes, turning once halfway through, until skin is deep golden and crackles when tapped.
- 4
Mix soy sauce, vinegar, and minced garlic in a small bowl for dipping sauce.
- 5
Remove pork, drain on paper towels, and cut into bite-sized pieces.
- 6
Serve pork with atchara on the side and soy-vinegar sauce for dipping.
Tools you’ll need
- heavy-bottomed pot or deep skillet (4–6 quart capacity)
- deep-fry thermometer
- paper towels
- sharp knife
- small mixing bowl
- slotted spoon or spider strainer
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