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Crispy Pata

Dinakdakan Assembly

Ilocanos love Dinakdakan for the chewy pork bits, but this dish trades that texture for a lot more crunch. The crispy pata gets chopped and tossed with ingredients that offer a creamy umami kick–vinegar, calamansi, mayo, chili, and spices!



  1. Crispy Pata

    25 minutes
    1. Except for the pork pata and oil, combine all the ingredients in a pot.
    2. Bring to a boil and simmer.
    3. Add the pork pata.
    4. Simmer until fork tender.
    5. Remove the pata and place in the chiller for 24 hours to dry the skin.
    6. Preheat the oil for deep frying.
    7. Deep fry the pata until golden brown and crispy.
    8. Portion for application for Dinakdakan.
  2. Dinakdakan Assembly

    15 minutes
    1. In a bowl mix all ingredients together and toss the crispy pata (sliced thinly).
    2. Heat a sizzling plate and serve the Dinakdakan right away.
    3. Garnish with spring onions and calamansi.
    4. Option to use boiled and grilled pork ears or grilled pork belly.