Crispy Pata (Pork Hock) With No Frying | Oven Baked Crispy Pata
Crispy Pata is a famous Filipino pork dish which is basically boiled pork (hock with the knuckle) and then fried until the rind is crispy while the meat remains soft and moist. Initially, the leg is made tender by simmering in water along with some spices. After which, the leg is deep fried to perfection.
Ingredients
- 1 piece pata (pork hock sliced into 6 pieces
- 3 tbsp salt
- 1 tbsp peppercorns
- 1 piece garlic whole
- 1 piece onion whole
- 1 piece bay leaf
Dipping Sauce
- 1 cup vinegar
- 1/4 cup soy sauce
- 1 piece onion peeled and chopped
- 3 cloves garlic peeled and minced
- salt and pepper to taste
Instructions
- Pour water in a cooking pot, enough to cover the pork, then let boil.
- Put-in garlic, onion, bay leaf, peppercorns, and salt.
- Add the pig’s legs pieces in the cooking pot then simmer until the leg becomes tender (about 1 hour).
- Remove the tender leg pieces from the cooking pot and set aside until the temperature goes down.
- Preheat oven to475°F (246°C).
- Bake in the oven for 30 minutes.
- To make the rind crispier, switch to broil mode and broil for 5 minutes or until you see the rind getting puffier and crispy looking.
- Turn-off the heat; remove the crispy pork leg pieces; and transfer it to a wide serving plate.
- Serve the crispy pata immediately with soy-vinegar sauce for dipping.
- Share and enjoy!
Instructions for dipping sauce:
- Mix all ingredients and serve.