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Create Crispy Pata Sinigang

Serve your diners a savory platter of fried crispy pata, reinvented masterfully with a sprinkle of sinigang to elevate the crispy pata's classic flavors. Pair it alongside a bowl of pork sinigang to balance the rich meaty flavor with a tangy kick!  



  1. Create Crispy Pata Sinigang

    180 minutes
    1. Bring a pot of water, enough to submerge the hock, to a boil.
    2. Add the pork hock and boil for 5 minutes.
    3. Drain and wash the hocks thoroughly.
    4. Place the hocks back in the pot and fill with water, around 3 liters or until hocks are fully covered.
    5. Bring to a boil and skim the stock before adding the tomatoes, onions, and garlic.
    6. Simmer for 1 hour then add the radish. Cook for 30 minutes and remove the pork hock once it turns very tender.
    7. Cool the hocks and refrigerate for best results overnight before frying.
    8. Add the remainder of the vegetables to the boiling stock and add the Knorr Sinigang Mix. Season with pepper.