Oven roasted crispy pata
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieFrom 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.
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. 
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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!
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.
hi! how hot should the turbo broiler be and how long? thanks!
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.
Can’t wait to get the recipe.
tagal ko na d uli nakaka bisita d2. but wow! this one… ang sarap picture pa lang…
HI CONNIE:
DON’T EAT THE STUFF ANYMORE, SO I WILL BE JUST CONTENT TO SALIVATE ON MY SCREEN ADMIRING THE PHOTO.
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.
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:
hay, ces, talaga lang i hate frying hehehe
G’Day Connie
Looks sarap. Can you please tell me the oven/turbo temperature for the oven roasted crispy pata?
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.
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!
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!
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.
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.
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
malar my oven’s setting is in celsius.
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!
Connie,
What is your oven’s setting and approximately how long does it take for it to get crispy?
Thanks!
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.
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!
LOL Rush no TV cooking show. Cookbook soon hehehe
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.
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.
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….
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.
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
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!!!
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
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
can you advice me on what kind of convection oven will be a great buy and where can i get it? thanks.
Ariston is good. Available in major appliance centers.
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?
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.
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?
A lot of people say that but I personally haven’t tried it. I prefer getting good cuts of meat than applying meat tenderizers.
Hi Connie,
If I wanted to shorten the boiling time, could I use the pressure cooker as an alternative.
Salamat from Toronto!
Yes.
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!
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.
I’d go for fan-assisted.