Revisiting a deep-fried Cebuano classic

Recreate an all-time crispy favorite right at home.

In 1991, Alejandro Yap gave his wife Malou—at that time working for a pharmacetical company—a gift. He had bought an old restaurant on Don Jose Avila Street, renamed it Alejandro’s Steak and Seafood House, and gave it to her to run so she could finally be her own boss. With the restaurant came a cook whose crispy

pata soon became the customers’ favorite. Malou further perfected the recipe and soon dropped the “Steak and Seafood” from her restaurant’s name, going instead with the star of their menu.

When the couple’s son Alexis took over the business in 2006, he was able to steer it through difficult times, such as when the original branch had to close and find a new home. Today, Alejandro’s Crispy Pata is on its 26th year as Cebu’s “home of the best crispy pata since 1991.”

ALEJANDRO’S CRISPY PATA

I NGREDIENTS

Pork hocks, front pair only ( pata) Water Salt Calamansi Black pepper Garlic

PROCEDURE

1. Place the pata in a deep pot. 2. Fill the pot with water until the pata is

completely submerged. 3. Put in all the rest of the ingredients. 4. Boil for 3 hours. 5. Remove the pata from the broth and

let cool. 6. Once cooled, put in the freezer. 7. Deep fry the pata for 10 to 15 minutes

until the skin is crisp and brown. 8. Serve with vinegar-soy dip infused with

onion and chilies.