Oven roasted crispy pata

From the day I learned to cook lechon kawali minus the frying, I never looked back. Lechon sa hurno is not only less greasy, it also entails less cleaning and washing. One question that I have often been asked about it, “Isn’t the rind less puffed and less crispy?” No, it isn’t. So long as you start with a good cut of belly from a young hog, of course.

So, the lechon sa hurno had been so encouraging, especially with my husband’s and kids’ praises, that I decided to cook crispy pata in the same way. While browning the pork rind to a crisp is not that hard to do with pork belly, since there is only one side with the rind, is it possible to brown the rind of a pork pata (hock) on all sides in a convection oven? Sure, it is. But let me start from the beginning.

casaveneracion.com oven-roasted crispy pata (pork hock)

The idea of cooking crispy pata in the convection oven formed in my head after watching a friend roast a whole pata in a turbo broiler. Of course, a turbo broiler and a convection oven operate under the same principle–fan-assisted heat–so I figured… why not?

Start by simmering the pata in plenty of salted water for a couple of hours. Throw in a whole garlic, onion, peppercorns and a bay leaf for flavor. When tender, drain and cool. To brown the rind evenly to a crisp inside the convection oven, you can either:

1) Place the pork pata on a roasting rack (with a pan underneath to catch the drippings) which will allow the heat to reach the underside.

2) Use a rotisserie if your oven has this feature.

3) Position the pork pata in a standing position just like in the photo.

The beauty of the third option is that the meat on the wide end of the pata is the part that is least exposed to the heat. You can brown the rind until it is as puffed and crispy as it can get with minimal chance of the meat drying up from the heat.

Next time, I will post a recipe of a braised dish made with a whole crispy pata–something that earned even more praises from my daughters. :)





72 Comments

  • Joey says:

    ey ey di ko pa nasubok mag crispy pata sa oven! ngayon siguro masusubukan ko na! hilig ko kasi cripy pata eh!
    usually, ang ginagawa lang namin yung liempo na super crispy ang balat.
    natatakam na tuloy ako!
    tenks sa pag share!

  • MarlaZZ says:

    Wow Connie! I’m a terrible cook from Toronto, who loves to eat Pinoy foods. I’ve always wanted to try to make crispy pata for my family, but didn’t want to invest in a turbo broiler that would take up more space in my kitchen. Your recipe looks so easy I’m encouraged. I will try it this weekend and keep you posted on the results.

  • rose z says:

    hi! how hot should the turbo broiler be and how long? thanks!

  • Connie says:

    joey, no oil spatters recipe yan. :)

    marla, hope you get encouraged to try a whole lot of dishes. :)

    dunno with the turbo broiler, rose. in a convection oven, it’s around 30 minutes at maximum setting.

    • Thess says:

      Dear Connie,

      I’m hoping you can help me. I boiled the pata and oven roasted it for 350F, and around 20-30 minutes but didn’t come out as crispy as I would like to. At the end of 30 mins. the skin is not brown and puffy just like the picture above. I turned the oven to broil but it burned so fast and the skin still not crispy. I dunno what I did wrong, pls. help ’cause my family loves crispy pata. Thanks

  • mina says:

    Can’t wait to get the recipe.

  • iska says:

    tagal ko na d uli nakaka bisita d2. but wow! this one… ang sarap picture pa lang…

  • LES says:

    HI CONNIE:
    DON’T EAT THE STUFF ANYMORE, SO I WILL BE JUST CONTENT TO SALIVATE ON MY SCREEN ADMIRING THE PHOTO.

  • Connie says:

    iska and les, yeah, if on diet, “eating” the pic won’t hurt hehehe

    mina, i’ll just submit my column then post the recipe i mentioned. :)

  • ces says:

    yummm! picture pa lang nga , ika nga ni sis iska, nakaka-taas na ng BP! lol!
    this is how MArco does it too!
    btw, i finally did your cheesy baked macaroni! i’ll try to post it soon…thanks ha…sarap e!:razz:

  • Connie says:

    hay, ces, talaga lang i hate frying hehehe

  • Chris says:

    G’Day Connie

    Looks sarap. Can you please tell me the oven/turbo temperature for the oven roasted crispy pata?

  • Connie says:

    Hello Chris :) Put it on the highest setting so that the rind browns and turns crisp fast. The meat can get dry if the pata is roasted for too long.

  • megan says:

    Hi!

    My mom made this recipe too several months ago. She usually prepares the family meals on weekends but this particular Sunday she and the grown-ups had to go to Batangas. So she boiled the pata on Saturday, popped it in the oven the next day. She then told us when to turn the oven off.

    Tapos yun na, sobrang sarap talaga! My 4 siblings and I finished off two kilos of pata! Lupet!

  • MarlaZZ says:

    Connie: Since I discovered your blog less than 2 weeks ago, I’ve tried many of your dishes with much success — crispy pata, korean stew, vietnamese beef brisket noodle soup, chicken baked ala sinigang. As I write this, the fiery adobo cooks on the stove. In the next few days I plan to make your pasta w/ tuyo and maybe even a steamed fish dish. These recipes will be in my repertoire for years to come, and hopefully passed on to my kids. I used to think of cooking as stressful, but you make it seem so fun and easy.

    I know you are allergic to bagoong, but do you have a recipe similar to ‘binagoong-ngan” (sp)? I would so appreciate it!

    Thank you from Toronto!

  • Chat says:

    Salamat sa website mo, ive tried your other resipe, BEEF EMBUTIDO, hay nagustuhan ng mag ama ko, usually kase ang hirap imatch ng panlasang Americans sa Pinoy, mapili pa naman asawa ko, yet salamat sayo hahaha, and subukan ko this week end ang CRISPY PATA mo, im sure magugustuhan nya yun, first time nya sa Pinas nag order kami nyan, he keeps asking me to cook one for him, eh ayoko namang mag experimento, salamat na lang meron ka, anyways, ok lang ba lagyan ko ng sprite?? sabi nila ok daw? yet kung ano sasabihin mo, dun ako, kumbaga proven na, salamat.

  • Connie says:

    MariaZZ, binagoongan is just adobo with a tablespoonful or so of bagoong stirred in.

    Chat, glad to know that your hubby and kid enjoyed the embutido. :)

    Re sprite. ummm… as far as I know, soda is added as a meat tenderizer. But since you’re preboiling the pata anyway, I don’t see how it can really make a difference.

  • malar says:

    Love to try this! What is the highest setting of your convection oven? The highest temp I’ve ever cooked in my (reg) oven with is 500 F. My turbo goes up to 475

  • Connie says:

    malar my oven’s setting is in celsius.

  • Janet says:

    Hi Connie!

    I cooked this last night & it was pretty good. Although, I was not able to brown the pata evenly. I guess the problem was our broiler was on the bottom part of our oven so it was so hard to see & it was so close to the heat too. I burned parts of it. But still, it was so moist & good. Yung left over ko, ihahalo ko sa mongo bean! Keep up the good work!

  • mary says:

    Connie,

    What is your oven’s setting and approximately how long does it take for it to get crispy?

    Thanks!

  • Connie says:

    may, about 180oC. Anywhere from 35 to 45 minutes depending on the size of the pata and how long it has been boiled. The more cooked the pata, the faster the rind browns and puffs.

  • Rush says:

    i couldnt believe this! you are superb! i havent try any of your recipe yet but im glad i found your site. it’s very interesting sa picture pa lang, encouraging na. im just looking for a pata tim recipe when i found your site. do you have any regular show on tv? i just loved cooking! i love watching cooking show like in the lifestyle network, iron chef america, 30 minute-meal, basta lahat. im just so proud to be pinoy. galing ng mga recipes mo. i will definetely try this one. my husband likes crispy pata a lot and paksiw na pata. more power to you, ms. connie!

  • Connie says:

    LOL Rush no TV cooking show. Cookbook soon hehehe

  • ansl says:

    Hi Tita Connie!
    I used to cook kawali in the turbo oven before and the result was always fantastic using your recipe of course! Now that I have an electric convection oven, I got rid of my turbo and used the conv oven to cook kawali. The meat usually is overcooked but the balat is not yet puffy. I usually cook it at 350degrees C. Do you have any tip on how to have a better kawali?
    Btw, thanks for sharing your recipes. I can’t wait for your cookbook.

    • Deborah says:

      I tried the lechon sa hurno recipe the other night using my turbo broiler and it was perfect. Even until the next day, the rind was still crispy. I cooked it at 482 deg F for more than an hour and the skin was puffy too.

  • miles says:

    connie,

    you are indeed a blessing to us! may our Lord God always bless you! i really love your recipes. my husband and i truly appreciate your sharing us your recipes. may we always have the time and money to cook your recipes. sarap talaga….

  • bolado says:

    Hi Peeps and Connie,

    Tried this crispy pata in turbo broiler, followed your instructions, bakit kaya di nag-puff yung skin, para lang syang balat ng litson baboy pero malutong, unlike on the photos above. Hope I can make it perfect next time. Help me do it right on a turbo please.

  • Maricor says:

    Hi Connie,
    Job well done!I am thanking you for sharing your talent in cooking..it is very useful to me,many thanks and I hope you continue posting more recipe’s …godbless

  • Rush says:

    OMG this is what I want to cook for dinner! After much browsing, can’t quite make up my mind… pare-parehong masasarap tignan ang mga pagkain! hehehe

    [I remember 1 small serving of crispy pata costs $20 at Max’s in Honolulu. ]

    Thank you so much for the recipe!!!

  • Rush says:

    Oh by the way, I couldn’t help but notice there’s some confusion about the Celsius and Fahrenheit settings…

    here’s some tidbits:
    150°C = ~300°F
    180°C = ~350°F
    205°C = ~400°F

  • Debs says:

    Hi Connie – what a great find you are. I had bought a Pork Hock from the supermarket not really knowing what I was going to do with it (it was cheap) and I came accross your site. That did it for me and I’m off to give it a go tonight! Any suggestions for an accompanyment? Keep up the good work, I shall be using your site all the time now, thanks so much

  • jenny says:

    can you advice me on what kind of convection oven will be a great buy and where can i get it? thanks. :)

  • Connie says:

    Ariston is good. Available in major appliance centers. :)

  • beth sanchez says:

    alam mo,connie,i’m also fed up na with frying crsipy pata.had a terrible accident while making crispy pata.got burnt marks to prove it.it’s been a long time since i last made it.

    this is a relief for me,you know,using d oven and getting d same result for crispy pata.

    a friend of mine advised me one time to sprinkle water on top of d pata before cooking it so that d skin would pop and become crispy.what’s your take on this,connie?

  • Connie says:

    Re: “sprinkle water on top”

    Not true. The water will just cause more splatter initially (if frying). In the oven, the water will evaporate within seconds. If the skin is tender enough after boiling, it’ll puff up and turn crisp.

    The water sprinkling is a carry over of the practice of drying the boiled pork under the sun for a day prior to deep frying and the water is supposed to rehydrate the skin a little.

  • beth sanchez says:

    thanks,connie.will try d oven method.kaya pala para crispy n puffy yung skin,dapat longer time for boiling.boiling time for me before was just 30 minutes.okay,time to rectify all d mistakes!!!LOL

    oh.connie,last question na lang….same friend told me to put baking soda while boiling d pata.i asked her what it was for.sabi niya,to make d meat tender.do you think it will really soften up d meat?

  • Connie says:

    A lot of people say that but I personally haven’t tried it. I prefer getting good cuts of meat than applying meat tenderizers.

  • Liza says:

    Hi Connie,

    If I wanted to shorten the boiling time, could I use the pressure cooker as an alternative.

    Salamat from Toronto!

  • solraya says:

    I don;t know why I was led to this thread just today…can never get my belly nor my pata crispy when deep frying…and maybe the ease of the turbo had me doing this method of cooking for years now.

    You know what’s so good too??? Chicharon Bulaklak in Turbo….super!

  • ogz says:

    hi connie, i’m planning to buy a new oven that is good for baking cakes and at the same time good for this crispy pata recipe. Should i get a fan-assisted convection oven? or a gas oven? Or it doesnt matter.

  • Kaye says:

    Hi Ms Connie! I want to try this Crispy Pata via oven (like so many, I’m scared to death of spitting oil while frying hehe!)

    My oven is fan-assisted, do I lower the temperature by 20C?

  • thanks for the rcps…masayang malaman yung mga bagay sa pgluluto with the help of the computer….sana my bagong rcps na maimbento…\

  • laddie Jumao-as says:

    I want to cook crispy pata or lechon kawali in a turbo boiler. Can you instruct me how to do it? Like how many degrees and how many minutes to cook in a turbo after boiling the meat for an hour

  • Kaye says:

    I tried this last week and it was perfect! I rubbed salt on the skin before putting it in the oven and it was crackling even as I got it out of the oven. I set the temp to max, mine was at 200C and let it crackle until the skin was brown and done.

    Thanks Ms Connie! I’ll never go back to deep frying my pork hock ;)

  • Leny Visser says:

    hi connie – i loved lechon kawali but been cooking it in the turbo like flavorwave oven or even inside the oven. I don’t fry anymore i cook everything there. Also, to add I cook it also in pressure cooker for 30 minutes with all the ingredients just like what you put in there but I add 3/4 cup of beer. The result is just like a lechon kawali with no deep frying very crispy.

  • ogz says:

    I’m going to try this recipe tonight :)

  • Lydia says:

    Hello, Connie.. May i know how long should i boil the pata before i pat it dry and turbo-broiled it?? 45mins? or dapat fork-tender siya? The last time i turbo the pata, the skin is not totally crunchy, some parts are makunat.. and i plan to bring it to potluck events some time but worried about the crunchiness. How do i maintain the crispiness? Foil? Magpapawis ata? Styro box?? or dapat di covered? Thanks! More power!

    • Says right there: “When tender, drain and cool.” How long the boiling takes depends on the size of the pata.

      Re wrapping for potluck. Can’t help you there, sorry, since I always serve mine straight from the kitchen.

  • Cecille says:

    Hi Ms. Connie!

    Do you have any tips on choosing a turbo broiler? I’m planning to buy soon and have been comparing, but I’m really clueless how one could be better than the other. Was wondering if you have a tried and tested brand (or product feature) you’d most likely recommend that others buy.

    Thanks Ms. Connie and more power to your site :)

  • Ian says:

    Hi Ms. Connie,

    We recently bought an oven and I would love to try this. It has a top and bottom heat but no fan (I believe). Should I turn both on when cooking this in the oven? And for how long?

    Btw, I love your site. Tried several of the recipes here and they’re all great. I’m encouraged to cook more because your site. Thank you again.

  • edward says:

    i tried this but failed
    wala kasing saktong paraan paano lutuin

    kaya trial and error pa din

    im using
    whirlpool
    convection oven with 475 f as the highest settings
    that means 232 C on your oven

    pinakuluan ko ng 1hr and 30mins
    pero di sya lumutong

    sana kumpleto ang instruction po para mas maganda at para kaunti nalang ang margin of error namin

    heheheheh

  • Isabel says:

    Hi connie when you slow cook the pork at first, at which setting do you do it? I assume at high heat if you only require 30-40 min? Thanks!

    • From the post: “I used a pressure cooker today. After 40 minutes, I checked the pata, it wasn’t tender enough, so I cooked it for another 30 minutes.”

      So, the time given was in reference to the pressure cooker.

      When I use a slow cooker, it’s HIGH for 2 hours then low the rest of the way. And it takes about 8 to 10 hours.

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