Photo by Kaycel Corral… Crispy Pata on the left, Kare-Kare on the right
The word pata refers to the pork leg.
First, boil the leg in a large pot. Simmer for about two hours. Then in a large wok, fry the pork knuckles three times to make them really crunchy.
The Germans have a similar dish called Schweinshaxe, which is also primarily a “pork knuckle” except that the cooking method does not involve simmering.