How the Crispiest Pata is Made with Erwan Heussaff

Can you make the best crispy pata at home? Erwan Heussaff tries to recreate the famous deep fried dish in the studio, but before that, we head out to get inspiration from an underrated spot in Valenzuela City that makes one of the best crispy pata in the city. Join us on this episode of Erwan Cooks.

KK Crispy Pata House – 257 Hulo St. Bignay, Valenzuela City

Watch the full video here:


• 1 pc whole pig leg, cleaned thoroughly
• 5 pc bay leaves
• 6 cloves garlic, crushed
• 2 tbsps whole peppercorns
• 1 tbsp salt
• 3 tbsp rock salt
• cooking oil

• 1 tbsp white sugar
• ⅓ cup soy sauce
• ¼ cup vinegar
• 2 tbsp calamansi juice
• 1 birds eye chilli , seeded and finely chopped
• 3 cloves garlic , finely chopped

Atcharang Papaya:
• 1 pc large green papaya, shredded (not too fine)
• 1 tbsp fish sauce
• 1 pc small carrot, julienne
• 1 small red bell pepper, julienne
• 3 cloves garlic, crushed
• 1 red onion
• 6 red chilies
• 1 thumb ginger, julienne
• 2 cups vinegar
• ⅓ cup sugar
• 1 tsp salt
• ½ tbsp whole peppercorns

1. Bring a large stock pot with water to a boil. Add bay leaves, garlic, peppercorns, salt, and pork leg. Simmer for 2-3 hour or until tender. Cool down. Let it rest in the fridge uncovered for 1 day on a drying rack.
2. Rub the leg with rock salt and heat your oil in a large enough pot to fit the leg.
3. Deep-fry the leg until crispy all-over. Make the dipping sauce by combining all the ingredients together.
4. To make the atchara, fry off all the ingredients. Drain and squeeze out the excess moisture. Boil vinegar, sugar, salt, and pepper once cooled. Pour into the veggies. Let it cool down and serve.
5. Serve with Butterhead lettuce, steamed rice and some extra hot sauce or even some sweet chili sauce!

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