Classic Filipino dish crispy pata (or crispy pork knuckles) is loved by many. It is traditionally served with a savory-citrusy dipping sauce and vegetables on the side. But there are international versions of this dish, particularly in Europe where they serve the crispy knuckles with mashed potatoes, sauerkraut and even sausages.

Cooking this dish is pretty much straightforward - you just fry it. But the work really is in the preparation prior to cooking. You have to ensure that your knuckle remains intact (not disintegrated) before you put it in the deep fryer.

Today, I'm sharing tips on how to do the perfect crispy para.



To prepare the knuckle:

1. Wash the knuckle and pat dry.

2. Season with salt.

3. Wrap in aluminum foil. You may need to do this twice or thrice to ensure the knuckle wrap is snug.

4. Boil in a stock pot with your aromatics (garlic, onions, peppercorns, bay leaves) for about 60 to 90 minutes.

5. Let it cool to room temperature.

6. Once cooled, place the knuckles in the freezer.

Thaw the knuckle the night before you plan to serve this. Once thawed, remove the aluminum foil. Deep fry for about 15 to 20 minutes until skin is crispy. You can make your dipping sauce by mixing in a bowl chopped garlic and onions and adding calamansi juice, soy sauce, bit of vinegar and chillies if you like the heat. Serve in ramekins as a dip for the knuckle.

Yield: One knuckle serves about 3 to 4 people.

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