Crispy Pata

The beloved crispy pata. It has a salty crispy skin, succulent meat, and rich fatty layers make this dish a perfect meal for a celebration or Sunday lunch. The sauce is a sweet, salty, and sour combination which cuts through the fat and balances the flavors. Goes amazing with beer.

This is a cheap cut that you can make into something very special. Ask your local butcher for a pork leg and make about 4 cuts to help the cooking process. I rather do this without frying and use an oven to get the skin extra crispy. 

Ingredients

1 front pork leg (cut 4 slits)

star anise

cinammon

onion diced

garlic

water

Let's get cooking

In a dutch oven place toast cinammon, and star anise. Add oil. Once the oil is heated, add onions and garlic. This creates a base flavor for the boiling liquid. 

Add pork leg and in the pot. Pour water till it just covers the pork. 

Boil for about 40 minutes to 1 hour until meat is tender. 

Remove from pot and allow to cool on a cooling rack.

Dry the pork completely of any liquid on the outside. 

Preheat oven to 425 degrees F. 

Rub oil or clarified butter on the skin.

Place pork leg in oven for about 30 minutes or until crisp. 

Easy to do with no frying. 

Check out how to do the sauce below. 

Sweet, salty, and sour sauce

The sauce is easy to make. It is soy sauce, lemon (calamansi if you have it), and a dash of sugar. Add parsely for garnish. 

Pandan Leaves 

Add a lovely fragrance to this dish