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Have you experienced Crispy Pata?

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I was introduced to Crispy Pata about 8 months ago. It is a Filipino delicacy, made by first poaching a pigs hind leg and then deep frying just before serving. It is an amazing combination of textures and flavors. I had this dish in a Filipino restaurant in Chinatow, I think it was called Asian Noodle.

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  1. I have had Crispy Pata several times, on the rec of Philipino friends, at the Barrio Fiesta near me in Glendale before it closed. As you said, it is an entire pig's foot deep-fried and served with a vinegary dipping sauce. It's crispy, it's tasty, it's fattening. It's rather overpriced at $15- $25, as even tho it's rather large, there's actually very little meat on it. It's an appetizer, not a main course. It's worth trying, but you can live without it. If they have the roast pork dish Lechon there, try that instead; it's much more for your money.

    3 Replies
    1. re: Andrew Gore

      I've not only tried it . . . it's my sn! Crispy Pata is the richest, juiciest, flavor bomb you are likely to come across.

      I concur with most of the recs made however, Salo-Salo Grill (branches in Cerritos, West Covina and newly-opened in Glendale) makes an exquisite version. The Toto's Lechon Manok chain specializes in deep fried, bad-for-you delicacies but, I've found their version to be fried into dry obilivion.

      Yi's version, although as Dommy replied, not totally authentic, was among the restaurant's most popular dishes, from what I was told. I understand that Yi's former chef has left to open another, high-profile restaurant. One wonders if Crispy Pata will make that menu.

      Seriously, Andrew, how close are these friends if you can't even spell "Filipino" correctly?

      1. re: Kris P Pata

        The Salo-Salo version is hardly exquisite. It's OK for the first few morsels, not particularly tasty. After that, it dries into ragged shreds that are rougher than sandpaper.

        1. re: oldusedcop

          I've had the crispy pata at Salo-Salo Grill a few times and the meat under the crispy skin has always been juicy and flavorful. I wonder if there is a consistency issue? Besides, it goes so well with their garlic rice. Yum! Add some fresh (not fried) lumpia in sweet sauce and I'm in heaven--figuratively, not literally, unless I drop dead from clogged arteries! LOL

    2. The place to get this is Magic Wok in Artesia...my favorite and in my opinion, the best Filipino restaurant in Southern California.

      The first time I had Crispy Pata there, I was a little scared.

      Crispy Pata at the Magic Wok:

      http://elmomonster.blogspot.com/2005/...

      Nowadays, I opt for the Lechon Kawale. It's not so overwhelming and comes in bite-sized pieces.

      A Photo essay of other Magic Wok food:

      http://elmomonster.blogspot.com/2006/...

      1. Although not done authentic style, they used to have a WONDERFUL version at Yi Cuisine on 3rd and Fairfax. One of the best pork dishes I've ever had... YUM! :)

        --Dommy!

        1. Avoid any Filipino restaurant that involves heat lamps.

          Actually the best Filipino restaurant in town is Asian Noodles in Chinatown. And no heat lamps, either.

          1. Yeah, my relatives love the crispy pata over at Magic Wok. Personally, I don't like it.....or the restaurant. My favorite filipino restaurant at the time is the Salo Salo grill in Glendale (didn't like the cerritos one).