something crispy!

I missed eating pork lechon (roasted pork) especially the crispy skin so since I have pork knuckles sitting in my fridge I decided to make   crispy pata instead. There are lots of crispy pata recipes to choose from but I decided to chose the no frying version. It is easy, no splattering of oil which I hate when frying and of course it is more healthier, less sinful. Recipe from  CASAveneracion

Start by simmering the pata  in plenty of salted water with a whole garlic, onion, peppercorns and a bay leaf for flavor. When the pata is tender, remove it from the broth and place on a rack to drip for a while. I wrap mine with foil and placed it in the fridge to dry quickly for about 30 minutes.

Preheat the oven to 475F or as high as it can go.

When the desired temperature is reached, put the pata  in. Roast until the rind is puffed and crispy. Served with your favourite sauce. Enjoy!:)

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