Millie shares her own Crispy Pata recipe. While Ludwig has his Crispy Pata deep-fried, she had hers done using a conventional oven to first, bake it at slow heat, then broiled the pork leg for a crispier skin, yet, fork-tender meat result. A flavorful, succulent Crispy Pata recipe is another pork lover’s winning Filipino dish.
Ingredients: 4-6 servings
1 whole pork leg(pata)
2-3 tbsp. of garlic powder
2-3 tbsp. of ground black peppers
2-3 tbsp. of salt
1 cup of whole milk
- Clean and brine pork leg(pata) in salt, garlic powder, ground black peppers and salt, then leave it in the fridge to marinate for 24 hours or more.
- Set the oven to 225F. Place a metal rack on a slightly deep baking pan, then place the pata on top of the metal rack.
- Place the Cripy Pata on the middle rack of the oven, roast or bake it for 8-9 hours until skin turns crispy in texture. Try a quick taste test to ensure.
- While Crispy Pata is roasting occasionally brush the skin with milk(whole milk) until pata is cooked.
- When done, reset oven to broil, place the pork leg meat on the top rack and broil the skin for at least 5 minutes. Flip one side of the pata to the other if necessary, to even-up the crispy skin taste on both sides.
- Keep a close eye on the broiling to avoid Crispy Pata recipe from burning. Serve this succulent tasting Filipino special pork leg recipe with Mang Tomas barbecue sauce and enjoy!
Tip: Placing rack in-between the meat and baking pan when roasting or baking pata allows the release of fats down to the pan, which reduces grease from the pork leg will roasting.