How to make CRISPY PATA | KNUSPRIGE SCHWEINSHAXE | Super Marie

pork hocks

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a budget-friendly alternative.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and health benefits, while canola oil is cost-effective.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is healthier, while white vinegar is often cheaper.

Boil pork hocks in water with garlic, bay leaves, and black peppercorns until tender, about 1.5-2 hours.

Remove pork hocks and let cool; pat dry with paper towels.

Marinate pork hocks in soy sauce, salt, and vinegar for at least 30 minutes.

Heat vegetable oil in a deep pot over medium-high heat until shimmering.

Carefully lower the marinated pork hocks into the hot oil.

Fry until skin is golden brown and crispy, about 10-15 minutes.

Remove from oil and drain on paper towels.

Serve with a side of vinegar dipping sauce and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary