Crispy Pork Knuckles is a Filipino dish of pork leg cut into smaller sections where it is twice cooked first in a seasoned broth then deep frying it to a very crispy state. Similar to Crispy Pata but in a smaller easier to handle package.
- 2 kg pork leg, ask your butcher to cut it into 1 1/2 to 2-inch sections
- 6 cups water
- 2 tbsp soy sauce
- 1 tbsp peppercorn
- 1/3 cup sea salt
- 1 whole garlic, cut across in half
- 2 white onion, cut in half
- 4 pcs bay leaves
- 1/4 cup lye water
- 1/4 cup white vinegar
- 4 cups oil
- dipping sauce, to serve
- In a large pot combine all pork leg ingredients, place over stove top over high heat then bring it to a boil. Once it starts to boil turn the heat on low then let it simmer for 1 hour or until meat is cooked but not very tender.
- Remove from the pot, drain thoroughly, place in a wire rack then let it rest for an hour to make sure it is dried out. If you have a dehydrator you can use this for better results, you can also sun dry it for 2 hours.
- Once it is all dried out lightly brush the skin parts with lye water then place it in a large flat platter and place it in the refrigerator uncovered overnight.
Remove pork from the fridge, brush the outer layer with vinegar then rub the surface with salt. Let it rest for an hour and once ready remove excess salt from the skin by wiping it with kitchen towel.
- Prepare a deep fryer or a wok, fill it with oil then heat to 180C. Gently add the pork and cover your wok or deep fryer with a splatter screen, using a cover will just circulate the water and it will splatter vigorously, let the steam escape. Fry pork until golden brown and crispy, this will take around 15 to 20 minutes.
- Remove from wok, set it aside then let it drain and rest for 5 minutes before serving.
I did about the same with pork belly, but haven’t tried with pork knuckles yet. They look lipsmackingly delicious.
Gorgeous!!! I love Filipino crispy pata!
Pork Knuckles? Another recipe I’ve never heard of! You keep surprising me every time haha. It looks splendid!
Who doesn’t love crispy fried meat? Although I’ve never had pigs legs this way, my dear Mom used to boil it so the bones release gelatine and make a cold pork aspic dish called Kocsonya in Hungarian. I haven’t had it in 30 years.
I recently found an amazing product (no, I’m not sponsoring them, nor do I get paid) it’s called Frywall (I got mine on Amazon). It really limits the oil splashes from frying, definitely recommend it.
Mmm this pork knuckle looks so good and crisp! I’d love to know what the lye water does to the skin — does it help it crisp up more?