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Putok Batok Crispy Pata Slices

This is a recipe for Putok Batok Crispy Pata Slices.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Pork
Cuisine: Filipino
Servings: 4
Author: Vanjo Merano


  • 2 ½ to 3 lbs. Pork hock pata, sliced
  • 3 cups cooking oil
  • 1 bunch lemongrass tanglad, tied into knots
  • 1 tablespoon whole peppercorn
  • 5 cloves garlic crushed
  • 1 tablespoon salt
  • 6 cups water for boiling

Dipping sauce ingredients:

  • ½ small red onion minced
  • 4 pieces Thai chili chopped
  • 2 tablespoons chopped scallions
  • ½ cup white vinegar
  • 2 tablespoons soy sauce
  • ¼ teaspoon garlic powder


  • Pour water in a pressure cooker. Let boil.
  • Add pata slices, lemongrass (dahon ng tanglad), garlic, and whole peppercorn. Pressure cook for 20 to 25 minutes.
  • Remove the tender pata from the pressure cooker. Place in a clean plate.
  • Season with salt. Gently rub the salt all over the pata.
  • Heat the oil in a deep fryer or a deep cooking pot. Deep fry the pata slices for 6 minutes.
  • Let the pata cool down, and then deep fry for another 3 minutes.
  • Remove from the fryer. Let the excess oil drip.
  • Arrange in a serving plate and then prepare the crispy pata dipping sauce.
  • Serve. Share and enjoy!


Serving: 4g