Heart-Healthy Crispy Pata
Indulge in the guilt-free decadence of Heart-Healthy Crispy Pata, a lighter take on the Filipino classic that's big on flavor but mindful of your wellness. This recipe transforms the beloved pork hock dish into a healthier treat by skipping traditional deep frying and opting for oven-baking, resulting in irresistibly crispy skin without excess oil. Infused with aromatic garlic, bay leaves, and peppercorns during a gentle boil, the pork develops rich, savory flavors while remaining tender. A zesty rub of olive oil, freshly squeezed lemon juice, and ground black pepper ensures the perfect golden crust as it roasts. Serve this wholesome Crispy Pata with a tangy garlic-vinegar dipping sauce and a sprinkle of fresh parsley for a dish that's as nourishing as it is delicious. Perfect for sharing, it's a heart-smart twist for those who crave comforting Filipino cuisine without compromise.
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Recipe Information
Ingredients
- 1 large Pork hock (pata)
- 5 cloves Garlic
- 3 pieces Bay leaves
- 1 tablespoon Peppercorns
- 0.5 cup Low-sodium soy sauce
- 8 cups Water
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large Lemon
- 0.5 teaspoon Chili powder
- 2 tablespoons Fresh parsley
- 0.25 cup Vinegar
Instructions
Clean the pork hock thoroughly under running water. Pat dry with paper towels.
In a large pot, combine water, garlic cloves, bay leaves, peppercorns, soy sauce, and salt. Bring to a boil.
Add the pork hock to the pot and boil for about 90 minutes, or until tender. Turn the hock occasionally for even cooking.
Once tender, remove from the pot and allow it to cool for about 15 minutes. Pat dry again to ensure there is no excess moisture.
Preheat your oven to 450°F (230°C).
Rub the pork hock with olive oil, black pepper, and squeeze fresh lemon juice over it. Ensure all surfaces are covered.
Place the pork hock on a wire rack over a baking sheet. This allows the heat to circulate and the skin to become crispy.
Bake in the preheated oven for about 45 minutes, or until the skin is golden and crispy. If needed, you can turn on the broiler in the last 5 minutes for extra crispiness.
While baking, prepare the dipping sauce by mixing vinegar, chopped garlic, a pinch of salt, and chili powder. Adjust the seasoning to your preference.
Remove the crispy pata from the oven and let it rest for about 10 minutes before slicing.
Garnish with freshly chopped parsley before serving.
Serve hot with the prepared dipping sauce on the side.
Nutrition Facts
Calories |
3187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.7 g | 321% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 11963 mg | 520% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 2.3 g | ||
| Protein | 204.8 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2621 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
