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Deep fried pig trotters are hard to turn down. Watch the video to see 3 creative ways to make Crispy Pata absolutely spectacular! 

Learn an innovative and delicious take on Crispy Pata!



  • 1500g Pork Pata, front part
  • 4000ml Water
  • 60g Knorr Pork Broth
  • 40g Knorr Rostip
  • 60ml Fish Sauce
  • 5g Whole Black Peppercorn
  • 1g Bay Leaf (3 pcs)
  • 200ml Knorr Rock Sugar Honey Sauce
  • 30g Garlic Cloves
  • 20ml Fish Sauce
  • 10g Knorr Shrimp Powder
  • 2g Red Thai Chilli
  • 10g Lady's Choice Peanut Butter
  • 10g Coriander Leaves
  • 2g Knorr Lime Powder
  • 60ml White Vinegar
  • 120ml Knorr Liquid Seasoning
  • 20g Red Onions, chopped
  • 5g Ginger, chopped
  • 5g Spring Onions, chopped
  • 30g Brown Sugar
  • 0.5g Black Pepper, crushed
  • 80g Parsley Leaves, cleaned and trimmed
  • 50g Coriander Leaves, cleaned and trimmed
  • 20g Coriander Roots, cleaned and trimmed
  • 100g Garlic Cloves, peeled
  • 200ml Canola Oil
  • 10g Knorr Aromat Seasoning Powder
  • 10g Knorr Lime Powder, diluted in 10 ml water
  • 60ml White Wine Vinegar
  • 2g Red Jalapeños or Red Finger Chillies (optional)



  • In a large sauce pot, place all of the ingredients.
  • Bring to a boil then simmer for 2 to 3 hours or until it is fork tender.
  • Strain then let it cool. Cling wrap tightly and put it in the freezer.


Peanut Sauce

  • Place all the ingredients in a food processor. Puree until smooth.
  • Heat the mixture before serving. Taste and adjust seasoning.
  • Turn off the heat, stir in the Knorr Lime Powder.


Soy Vinegar Sauce 

  • In a mixing bowl combine all the ingredients and mix it using a whisk. Set aside.


Spicy Chimichurri Sauce 

  • Combine all the ingredients together in a food processor.
  • Pulse the mixture until it forms a paste (similar to a pesto).
  • Taste and adjust seasoning.


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