How can one not love Crispy Pata? A succulent Leg of Pork lovingly deep fried to golden perfection. All that wonderful dripping fat clogging up your arteries! Writing this is already giving me high blood pressure readings!
It doesn’t have to be this way. As much as I love eating Crispy Pata as any self-respecting, pure-blooded filipino should. I think there is a better way of cooking this marvellous dish.
Enter 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 chefs out there will be up at arms when I said that because they 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, especially if you get your Crispy Pata from your local neighborhood stall, how guaranteed are you that the oil is fresh? And besides, it already sounds healthier by saying its baked, right? 😉
Anyway with further adieu,
Sangkap | Ingredients
- 1 (1.2Kg) Pork Leg (Pata)
- 1 whole onion, Chopped
- 4-6 garlic cloves, Chopped
- 1 cup sprite
- 1/3 cup Vinegar
- 2 tbsp Fish Sauce (Patis)
- Salt and Pepper
Pagluluto | Instructions
- In a pot, cover Pork Leg with water
- Bring Pork Leg to a boil
- Remove scum building up (I prefer to do this because its easier to remove the scum as compared to if the aromats were already added)
- Add the aromats: Onion, Garlic, Sprite, Vinegar, Fish Sauce, Salt and Pepper
- Boil for 1 hour – 1.5 hours or until Pork leg is tender
- Remove from water, let Pork Leg cool for an hour or so (At this point, you can either put the Pork Leg in the fridge to let it dry and have a ready to oven dish for dinner or continue to cook)
- Very important! Towel Dry the skin before baking to achieve crispy skin.
- Set oven to 220 degrees celcius
- Oven Pork Leg for 1 hour or until desired crispiness of skin is achieved
- Best served with Filipino side dish “Atchara” (pickled papaya)