Prep Time: 24 hours

Cook Time: 1 hour and 10 minutes

Yield: Makes 4 servings

Crispy Pata is a Filipino dish made from the pork hock or “trotter”. The hocks are boiled in spices, left to dry overnight, then deep fried til crispy and golden brown. Traditionally, Crispy Pata is served with either Patis (fish sauce) or vinegar for dipping. Try this Keto friendly version of Crispy Pata that is deep fried in lard. Trust us, it’s worth the effort and you’re gonna love it!

If you know any Filipinos, chances are they have cooked for you at some point in your relationship. It’s the way they show their affection, and nothing says I love you more than a plate full of crispy pork hocks. The skin on the outside gets super crispy when fried, while the meat on the inside remains tender and juicy. Frying these babies in lard makes them a perfect keto friendly dish, that is sure to please any palate!

So what are you waiting for? Here’s what you’ll need to get started:

Ingredients

• 4 pork hocks (find a good butcher or an asian market)

• 4 dried bay leaves

• 8 garlic cloves

• 1 tbsp peppercorns

• 2 tbsp sea salt

• 2 tsp baking soda

• 1lb tallow or lard for frying (you can also use Avocado oil)

• lemon slices and green onions (for garnish)

Sauce

• 1 tbsp vinegar

• 2 tbsp liquid aminos

• 1 tsp Sriracha (if you’re feelin’ spicy!)

Instructions

Day 1

Step 1: In a large stock pot, add pork hocks, garlic, bay leaves, peppercorns salt and baking soda. Boil for 1 hour.

Step 2: Remove pork hocks from the stock pot and pat dry. Season with sea salt and lay on a wired rack in the fridge for 24 hours.

Day 2

Step 3: Heat tallow/lard (or Avocado oil) in a deep fryer to 350F. Alternatively, if you don’t have a deep fryer, we recommend a deep vessel such as a dutch oven and a thermometer so you can monitor the temperature.

Step 4: Place hocks in the fryer in batches (2 at a time) and cover with a lid or splatter guard. Fry for 6-10 minutes, or until golden brown.

Step 5: Remove hocks from the fryer, and repeat step 4 with remaining hocks.

Step 6: Garnish with lemon and green onions and serve with Patis Fish Sauce or our dipping sauce above.