Low Fat Crispy Pata
Discover a healthier twist on a beloved Filipino classic with our **Low Fat Crispy Pata** recipe—perfect for indulgence without the guilt! This oven-baked version swaps out deep frying for a lighter approach, delivering the same irresistible crunch and tender meat. The pork hock is simmered with aromatic garlic, bay leaves, and peppercorns to lock in savory flavors, then oven-crisped to golden perfection with a touch of olive oil. Paired with a tangy dipping sauce made of soy sauce, vinegar, chili flakes, and freshly squeezed lemon juice, this dish combines bold flavors with a guilt-free cooking method. Ideal for family gatherings or special occasions, this healthier Crispy Pata is simplicity at its finest, proving that you can embrace Filipino comfort food without compromising on nutrition.
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Recipe Information
Ingredients
- 1 large pork hock
- 1 tablespoon sea salt
- 1 teaspoon black peppercorns
- 3 pieces bay leaves
- 4 cloves garlic
- 0.5 cup white vinegar
- 6 cups water
- 2 tablespoons olive oil
- 1 teaspoon chili flakes
- 0.25 cup soy sauce
- 1 teaspoon sugar
- 1 piece lemon
Instructions
Place the pork hock in a large pot and add water, salt, peppercorns, bay leaves, and garlic cloves. Bring to a boil over high heat.
Reduce the heat to medium-low, cover the pot, and let the pork hock simmer for about 2 hours or until the meat is tender and easily pulled off with a fork.
Carefully remove the pork hock from the pot and let it cool in a colander or on a rack for at least 30 minutes to remove excess moisture and to allow it to dry.
Preheat your oven to 400°F (200°C).
Once the pork hock is cool and dry, rub it all over with olive oil.
Place the pork hock on a rack over a baking sheet lined with foil to catch drippings.
Bake in the preheated oven for 30-45 minutes or until the skin becomes crispy and golden brown, turning occasionally to ensure even crisping.
While the hock is in the oven, prepare the dipping sauce. Combine the soy sauce, vinegar, chili flakes, sugar, and the juice of one lemon in a small bowl. Stir until the sugar dissolves.
Once cooked, remove the pork hock from the oven and let it rest for a few minutes.
Serve the Crispy Pata hot with the prepared dipping sauce on the side.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 9679 mg | 421% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.3 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1778 mg | 38% | |
*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.
