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

Cooking Procedure:

  1. 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.
  2. 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.
  3. 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.
  4. While Crispy Pata is roasting occasionally brush the skin with milk(whole milk) until pata is cooked.
  5. 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.
  6. 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.

Crispy Pata Roasting in Process

Roasted to Perfection, Succulent Result!