Easy Air Fryer Crispy Pata Recipe: No Deep Frying Required, Ready in 30 Minutes
Make restaurant-quality crispy pata at home with just an air fryer! Using pre-cooked pork hock, you'll get golden, crackling skin and tender, juicy meat without the hassle of deep frying. Ready in 30 minutes.
About Air Fryer Crispy Pata Recipe
Crispy pata is one of the Philippines' most iconic celebratory dishes—a whole pork leg that's been simmered until tender and fried to golden, crackling perfection. Traditionally, making crispy pata from scratch requires hours of boiling followed by dangerous deep-frying in a huge pot of oil. This air fryer version using pre-cooked pork hock delivers the same impressive results with a fraction of the effort and none of the oil splatter hazards. It's the perfect shortcut for busy weeknights when you're craving authentic Filipino flavors.
What is Air Fryer Crispy Pata Recipe?
Crispy pata (literally "crispy leg") is a beloved Filipino delicacy featuring a whole pork leg or hock that's been slow-cooked until fall-off-the-bone tender, then deep-fried until the skin becomes gloriously golden and shatteringly crisp. The dish was invented in the 1950s at Barrio Fiesta restaurant in Caloocan by Rodolfo Ongpauco, who cleverly repurposed overcooked pork legs from lechon preparations. Today, crispy pata is a staple at Filipino celebrations, a favorite pulutan (beer food) at gatherings, and a benchmark dish that food critics use to judge Filipino restaurants. The magic lies in the contrast—impossibly crispy skin giving way to succulent, flavorful meat that melts in your mouth.
Why This Recipe Works
This air fryer crispy pata recipe is a game-changer because it uses a pre-cooked, ready-to-cook pork hock (already boiled and seasoned, saving you 2+ hours of prep work), the air fryer delivers crispy skin without submerging the pork in liters of hot oil, there's no dangerous oil splattering or messy cleanup, and you get consistent results every time with the two-temperature method. The Gold Medal Crispy Pata from Weee! comes pre-boiled in a flavorful mixture of vinegar, salt, carrots, celery, onion, and black pepper—all you need to do is thaw and air fry!
Popular Variations
While this recipe focuses on the classic crispy pata experience, you can customize your serving style. Popular variations include Boneless Crispy Pata (deboned and rolled before frying for easier slicing), Crispy Pata Kare-Kare (served swimming in rich peanut sauce), Spicy Crispy Pata (brushed with chili oil before air frying), and Crispy Pata Sisig (chopped crispy pata mixed with onions, chili, and calamansi for a fusion pulutan). Some also serve it with lechon sauce (liver-based) instead of the traditional vinegar dip.
Ingredients
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Main
Pre-Cooked Crispy Pata
1 pack Gold Medal Family Size Jumbo Crispy Pata Pork Hock (2-2.5 lbs from Weee!)
Sawsawan (Dipping Sauce)
White Cane Vinegar
½ cup ((or coconut vinegar))
Soy Sauce
2 tablespoons
Red Onions
1 small, minced
Garlic
3 cloves, minced
Siling Labuyo
2-3 pieces, chopped (adjust to taste)
Brown Sugar
1 teaspoon
Ground Black Pepper
½ teaspoon
For Serving
Rice
Steamed White Rice — for serving
How to Make Air Fryer Crispy Pata Recipe
Thaw the Pork Hock
Remove the crispy pata from the freezer and thaw in the refrigerator overnight (8-12 hours). This slow thawing ensures even cooking and better texture. Never thaw at room temperature or in the microwave, as this can lead to uneven cooking and compromise food safety.
Pat Dry the Pork
Remove the thawed pork hock from its packaging and pat it completely dry with paper towels. This step is crucial—any excess moisture will prevent the skin from crisping properly. Pay special attention to the crevices and folds in the skin.
Preheat the Air Fryer
Preheat your air fryer to 375°F (190°C) for about 3-5 minutes. A properly preheated air fryer ensures the pork starts crisping immediately upon contact, leading to better results.
Air Fry the Crispy Pata
Place the pork hock in the air fryer basket, skin-side up. Make sure it's not touching the sides for proper air circulation. Cook at 375°F for 25 minutes. The meat will heat through and the skin will begin to crisp.
Finish at High Heat
Increase the temperature to 450°F (230°C) and continue cooking for another 5 minutes. This final blast of high heat is what transforms the skin from merely cooked to gloriously golden and crackling crispy. Watch carefully to prevent burning.
Prepare the Sawsawan
While the pork is cooking, prepare your dipping sauce. In a small bowl, combine the vinegar and soy sauce. Add the minced onion, garlic, chopped chilies, brown sugar, and black pepper. Stir until the sugar dissolves. Let it sit for at least 10 minutes for the flavors to meld together.
Rest and Serve
Remove the crispy pata from the air fryer and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute throughout the meat. Using a sharp cleaver or heavy knife, chop into serving pieces. Serve immediately while hot and crispy with steamed rice, sawsawan on the side, and atchara if desired.
Pro Tips for Perfect Air Fryer Crispy Pata Recipe
Ensure Complete Thawing
The pork must be fully thawed for even cooking. A partially frozen center will remain cold while the outside overcooks. Plan ahead and thaw overnight in the refrigerator.
Dry Skin = Crispy Skin
The drier the skin, the crispier it gets. After patting dry, you can even leave the pork uncovered in the refrigerator for an hour before cooking to further dry out the surface.
Don't Overcrowd the Basket
If your air fryer is on the smaller side, the pork hock should have space around it for hot air to circulate. If your air fryer can't accommodate the whole piece, consider cutting it in half
Check Internal Temperature
For food safety, ensure the internal temperature reaches at least 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.
Serve Immediately
Crispy pata is best enjoyed right away while the skin is at peak crispiness. The skin will soften as it sits, so chop and serve quickly once it comes out of the air fryer.
Customize Your Sawsawan
The dipping sauce recipe is a starting point—adjust the vinegar-to-soy ratio, add more chili for heat, or squeeze in some calamansi juice for extra tang. Some prefer more garlic, others like it sweeter. Make it your own!
How to Store Air Fryer Crispy Pata Recipe
Refrigerator:
Store leftover crispy pata in an airtight container for up to 3 days. Note that the skin will lose its crispiness once refrigerated.
Freezer:
Not recommended for already-cooked crispy pata as the skin texture cannot be restored after freezing. If you have an unopened package, keep it frozen according to package instructions until ready to use.
Reheating:
To restore crispiness, reheat in the air fryer at 400°F for 8-10 minutes. You can also use an oven at 400°F for 15-20 minutes. Avoid microwaving as this will make the skin rubbery.
Don't Feel Like Cooking?
Find restaurants serving Crispy Pata near you.
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