Crunchy & Crispy Pata Sisig !!

Photo Credits:


For the boiled pork knuckles:

  • 1 kilo pork knuckle (front part)
  • 50 grams star anise
  • 10 pieces dried bay leaf
  • 10 grams black pepper corn
  • salt, to taste

For the sisig:

  • cooking oil for deep-frying
  • 1/2 cup mayonnaise
  • 3 tablespoons liquid seasoning
  • ground pepper to taste
  • garlic, chopped and fried to a crisp
  • 2 medium size white onion finely chopped
  • 1 red fresh chili (siling labuyo), chopped (optional)


  1. Prepare the pork knuckles: Put all ingredients in a pot and boil until for two hours or until meat is tender.
  2. Remove from heat, cool down and keep in the freezer for 5 hours (this process guarantees that the pork knuckle is crispy outside and juicy inside when deep-fried).
  3. In a deep cooking pan or pot, heat enough cooking oil to cover the whole pork knuckle when frying. Once the oil is very hot, immerse and cook the frozen pork knuckle until golden brown, then remove and let it rest for 5 minutes.
  4. Remove the crispy pata meat from the bone and chop into bite size portions. Set aside.
  5. In a bowl, mix the chopped meat together with the mayonnaise, liquid seasoning, ground pepper, garlic, onions, and red pepper (if using).
  6. Serve on a sizzling plate topped with sunny side up egg and lemon zest.

Credits to: