Crispy pata is boiled pork (leg or knuckle) and deep fried until the rind is puffed and crisp while the meat stays soft and moist. How can one not love Crispy Pata? A succulent Leg of Pork lovingly deep fried to golden perfection. All that wonderful dripping fat caressing your arteries! Writing this is giving me high blood pressure already! So, basically, it’s just deep-fried pork leg, how can that be so hard to cook? Nothing difficult about cooking crispy pata. But wait! There is another way of cooking this true blue Filipino dish. Oven Baked!
They say deep-frying is the only way to make the pork rind crisp and puffed. It doesn’t have to be this way. As much as I love eating Crispy Pata as any dignified Filipino should. I think there is a better way of cooking this marvelous dish. A good oven and a very high cooking temperature does the job equally well. No oil spatters. Although there is nothing like roasting pork in a full-sized fan-assisted oven to make the rind crisp and puffed, a turbo broiler will do the job too.
Behold Oven Baked Crispy Pata.
By employing oven baking techniques to the recipe rather than frying it, we basically remove any additional fat garnered to the dish by Deep frying. I know that some people will say that as long as you use fresh oil in deep frying, it won’t stick to the dish as much. But then again, how guaranteed are you that the oil you bought is fresh? And besides, it already sounds healthier by saying its baked, right?
The secret ingredient is always LOVE
- Before baking the pata in the oven, The pata needs to air-dry before it is baked in the oven.
Oven baked Crispy Pata
- 1 1/2 kilo pork leg
- 2-3 pcs bay leaves crushed
- 6 pcs whole pepper corn
- 4 tbsp salt
- 1 liter water
- Wash thoroughly the pork leg to remove any blood residue. Scrape any excess hair off the skin. Rub some salt to make sure it’s extra clean and wash again.
- In a large pot, cover Pork Leg with 1 liter of water (pork should be completely submerged), bay leaves, whole pepper corn and 2 tbsp salt. Bring Pork Leg to a boil. Make sure to remove the scum
- Boil for 45 minutes or until soft and tender.
- Remove from water, let Pork Leg cool for 30 minutes so.
- While waiting for pork leg to air-dry. Pre-heat oven at 220° Celcius
- When done air-drying the pork leg, rub 1 tbsp of salt.
- Oven bake pork leg for 45 minutes or until desired crispiness of skin is achieved.
- Serve and Enjoy with Soy-Vinegar sauce with lots of onions and garlic! Bon Appetit