Updated on July 8, 2012. Original posts were published on October 8, 2004 and September 9, 2006.
Course Main Course
Prep Time 5minutes
Cook Time 2hours
Total Time 2hours5minutes
Servings 3to 4
Author Connie Veneracion
Start by simmering the pork hock in water with the salt, garlic, onion, peppercorns and bay leaf for flavor. Alternatively, use a pressure cooker or a slow cooker. I used a pressure cooker today. After 40 minutes, I checked the pork hock, it wasn’t tender enough, so I cooked it for another 30 minutes. When the pork hock is tender, remove it from the broth and place on a rack to drip for a while.
Preheat the turbo broiler to 475F or as high as it can go. Ovens are better because the temperature can go higher.
When the desired temperature is reached, put the pork hock in. Roast until the rind is puffed and crispy. How long? That depends on the roasting temperature and the size of the pork hock. It can be anywhere from 30 minutes to 50 minutes.
Should the pork hock be scored (slashed) before simmering or after simmering and before roasting? Heck, no. Not even if you’re deep frying. Slashing the rind and meat may make the pata cook faster but that’s also the surest way to lose moisture. You want the moisture in the meat locked in. No slashing. That’s a trick employed by lazy cooks in so-so restaurants. You’re cooking at home for yourself and your family — they, and you, deserve better.
If the skin splits during simmering (like what happened to mine), leave that be — that’s okay so long as the meat has not been cut.
Serve the crispy pata immediately with soy-vinegar sauce for dipping.
Crispy pata (pork hock) with no frying printed from https://casaveneracion.com/crispy-pata-2/ for personal use only. Not for republication nor distribution.