How To Make Crispy Pata

Two Way Cooked Crispy Pork Leg

If I was to tell you my guilty pleasures, this is one of them and it’s soooo good!

I hope you enjoy it too.

How To Make Crispy Pata

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Ingredients

  • 1 Pork leg, deeply pierce the leg to cook evenly
  • 1 large onion, roughly chopped
  • 4 cloves garlic, crushed
  • Water
  • 2 litres Oil
  • Salt
  • Pepper

Instructions

1

In a large deep pot, fill it with water halfway, add onions and garlic.

2

Turn the heat high and bring it to boil.

3

Place the leg and cook for 45-60 minutes.

4

Drain the pork leg completely in a strainer, leaving it for 30 minutes to drip making sure there are no water left in the leg.

5

Heat up the oil in a large deep pot on hight heat

6

Turn the heat to medium, pat the pork leg with kitchen roll to dry the excess water before putting it into the oil. ***Be careful not to drop the pork into the hot oil, it might splatter and it can also spit during cooking!*** You can cover the pot with tea towel but not with the lid.

7

Cook until the leg is crispy and brown.

8

Take it out of the oil carefully and strain the oil before serving with some dipping sauce.

Sinigang na Baboy (Pork in Native Sour Soup)

Pork in native sour soup
Pork in native sour soup

This is one of my favourite winter warmer. It’s has 2 of my favourite ingredients, pork and a sour ingredient (kamiyas or tamarind). Sinigang is a versatile dish similar to Adobo (stew in vinegar and soy sauce) you can make it with meat, seafood or just vegetables or all if you want. Sometimes I make pork sinigang with some prawns. It sounds crazy but for me it works!

You also have many options on how to make your Sinigang sour. For this recipe I narrowed it down to 2 different ingredients, although kamiyas is not available in the UK yet I have some that I brought back from Philippines from my recent trip. Tamarind is the closest ingredient and probably a more popular one to use which is readily available from Chinatown or supermarket. There are many more ingredients you can use to make it sour, you can use un ripe guava, tomatoes, wild mangosteen (santol), green mango and pineapple. I don’t use pineapple to make my Sinigang sour because I think it’s not sour enough for me.

Sinigang na Baboy (Pork in Native Sour Soup)

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Cooking Time: 30-40minutes

Ingredients

  • 2 litres water
  • 300-500g pork belly or pork ribs
  • 150g kamiyas or fresh tamarind
  • 1 large onion, minced
  • 3 cloves garlic, minced
  • 1 packet pak choi, rinsed
  • 4 tomatoes, roughly chopped
  • 1 tbspn salt
  • pinch ground black pepper

Instructions

1

In a large pan boil water on high heat

2

Add onions and garlic and continue to boil

3

Add kamiyas or tamarind, continue to boil

4

Add pork and bring it to boil with the lid on

5

Season the soup with salt and pepper, let it simmer for 20 minutes with the lid on on medium heat

6

Taste the soup, add more salt if you like

7

Add tomatoes and pak choi, let it simmer for 5 minutes with the lid on

8

Turn the heat off and it's ready to serve with some rice!

How To Make Mae’s Lechon

Fragrant Roast Pork Belly as seen on Mary Berry’s Easter Feast on BBC2
Lechon or roasted suckling pig is a national treasure, a delicious and all time favourite dish at gatherings! Stuffed with herbs and spices and cooked over coal on low heat for many hours. Keeping the meat moist inside and the skin nice and crispy.IMG-20171009-WA0003

The whole pig is slowly roasted and constantly turned over the heat. Without the spit, coal and space, I have to make do with Pork belly in my fan-assisted oven!

wpid-screenshot_20160323-111450-01.jpegMae was recently seen on TV with Mary Berry on her 2016 Easter show on BBC2 “Mary Berry’s Easter Feast”.  Mae showed Mary how to make a traditional ‘Lechon’ usually a whole hog spit roasted in charcoal. Mae’s recipe is fit for anyone who are willing to wait for a perfect pork crackling skin with juicy and tasty meat.

 

 

Mae's Lechon (fragrant roast pork belly) as seen on Mary Berry's Easter Feast on BBC2

Print Recipe

Ingredients

  • 2.5kg Pork Belly
  • 6 lemon grass stems, crushed whole
  • 1 small onion, chopped
  • 5 cloves of garlic, minced
  • 8 bay leaves, fresh or dried
  • 1/2 bunch of spring onions, keep whole, cleaned and washed
  • 1tsp salt
  • 1tsp pepper
  • For the brine
  • 5ltr water
  • 80g salt
  • 20g pepper
  • 2 stems crushed & chopped
  • 1tsp cloves of garlic, minced
  • 3 bay leaves, fresh or dried

Instructions

1

[Brine] In a deep pan on a high heat bring 1ltr water to boil

2

Turn the heat to low, add onion, some garlic, chopped lemongrass, 3 bay leaves, salt and pepper with the lid on simmer for 15 minutes

3

Take the water mixture off the heat put it on the side

4

In a large container add the rest of the water and the water mixture, wait 10-15 minutes to cool down

5

Add pork belly into the brine put something heavy on top to keep it underwater, brine overnight

6

[Roasting] Heat the oven 100c (fan oven, gas mar ½)

7

Take the pork out of the brine mixture, dry it all completely with kitchen roll

8

Place pork on a flat surface facing skin down with some kitchen roll underneath

9

Season with salt and pepper evenly on the meat

10

Add spring onions, the rest of lemon grass, the rest of the bay leaves, the rest of the garlic and spread evenly across the meat

11

Tie the pork belly closed with cooking string making sure that it’s tight enough so the fillings do not come out

12

Place the pork in a tray with a rack, put it in the oven and cook for 6-8 hours on a low heat

13

Turn the pork around every 1 hour to make sure it cooks evenly

14

On the last 15-30 minutes turn the heat on high (keep an eye on it as the skin is easily burn at this stage)

15

Take the pork out and leave it to rest for 5-10 minutes

16

Transfer it to a serving dish and serve!

Notes

* I edited how long to turn the heat high to crisp the skin.