Crispy Pata

AJI-NO-MOTO® Umami Seasoning


  • 1 1/4 kilo (1250g) Pork pata
  • 2 tsps. (10g) Salt
  • 2 tsps. (5g) Ground black pepper
  • 3 tsps. (8g) Garlic powder
  • 2 Liters (2000ml) Water
  • 6 pcs. (3g) Bay leaves
  • 2 Tbsps. (20g) Whole peppercorn
  • 4 pcs. (4g) Star anise
  • 1 Liter (1000ml) Cooking oil
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning


  1. MARINATE. In a large bowl, combine pork, salt, ground black pepper, and garlic powder. Marinate for at least 1 hour or overnight.
  2. SIMMER. In a pot, combine marinated pork pata, bay leaves, whole peppercorn, star anise, and water. Simmer pork pata for 1 hour or until tender. Drain then set aside until cool and skin is dry.
  3. DEEP-FRY. In a pot, heat oil. Carefully drop pork pata into the hot oil. Deep-fry until golden brown and crispy. Drain excess oil using strainer or colander.
  4. SERVE. Transfer to a plate. Serve and enjoy!

Cooking Tips

For a crispier pork pata, you may coat it with CRISPY-FRY® Breading Mix (Original) before deep-frying!

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ajinomoto cooking_time  Cooking Time: 1 hour and 30 minutes ajinomoto prep_time  Preparation: 60 minutes ajinomoto servings  Servings: 12 ajinomoto size  Serving size: 1 slice

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

To lessen fat intake, you may opt to cook the pork pata in turbo broiler or oven instead of deep-frying. Brush it with thin layer of oil before cooking.


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