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This crispy pata calls for deboned pork hocks that you can easily ask your butcher to prepare. Alternatively, you can purchase the bone-in meat, boil it until tender, and separate the meat yourself. Follow this process even for other pata dishes like paksiw and nilaga. Not a fan of this pork cut? You can also try this recipe using a slab of liempo. Your guests will still be wowed, for sure!

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