How To Make Lechon Style Crispy Pata For Less Than P200

Yes. I dreamt of eating lechon. As the lechoneros took it off the coals, I took off the pig's feet and ate it with gracefulness. And then I woke up on a Saturday morning. All along that I was devouring on a succulent portion of one of the best tasting meats in my entire life, it all crashed down to a moment of silence staring at the ceiling of my bedroom. Was it a good morning? No, I was kinda pissed.

So I headed to our nearby Farmers market to really make my dream happen. The plan: I'm making my own lechon style crispy pata! It was an unusual 7am. I'm not really a morning person but my cravings has already taken over my mind, as I walked my way to the market.

Yet, as tragic as my introduction goes, after about 4 hours of waiting, here I was, taking pictures of my creation. And what's good about it was that I only spent a total of 170 pesos for the entire leg of pig.
Nines vs. Food - Lechon Style Crispy Pata.jpg

Before making this simply delish lechon style crispy pata, I require you with patience. I know for myself that I had to wait for a couple of hours after that almost perfect dream, but in the meantime, let's move on with the cooking part first. Recipe is as follows:

Lechon Style Crispy Pata

1 pc. Pork Hind (with feet)
2 tbsp. salt
2 to 3 red finger chilies
1 tbsp black pepper

1/2 c. soy sauce
1/4 c. vinegar
1 pc finger chili, chopped
1 small onion or shallot, minced
pepper to taste


Step 1: Pre-cooking Stage

Wash off the pork hind and feet, making sure that there aren't any residue left on the meat. Unlike those sold in supermarkets, pork hind sold from your local fresh market usually is not cleaned (such as still having some hairs on the skin). For this, you might want to wait for it to cook and I will let you know how to thoroughly clean this up later.

I used an old fashioned coal stove for pre-cooking the meat, since this is what we usually do for long periods of cooking time. This is way cheaper than doing it on a gas range.

Basically, I just placed a pot of water onto the stove and put the meat, spices, and chilies and let it boil and cook for about 1 1/2 to 2 hours, depending on the size of the pork hind.

I just placed the chilies whole for a bit of flavor, but if you want to make it a bit spicy, you can crush or chop them before putting them on the pot as well. But don't worry, it wouldn't be super spicy as one might expect because it all gets absorbed in the water anyway.

You can check if the pork hind is done once you see that it is fully cooked, but not to the point of falling off the bone. The whole pork hind must still be sturdy to withstand the dry heat from broiler or oven.

Step 2: Cleaning / Resting Stage
After the pre-cooking stage, drain it and let it rest. This is crucial when you want to have that crispy tanned pig skin and succulent moist meat inside. You may want to pat it dry at this point and make sure that the pork hind is laid under a strainer like bed so it doesn't hit the excess water underneath your plate.
Now, the cleaning. The only problem I had with the pork hind was that it has a few hairs left on the skin, which makes it very hard to eat as soon as it gets completely cooked. The thing that I did was use a clean tweezer to take them out. You might also want to use a small lamp to take them out and not leave anything behind as well.

Step 3: Dry Heat Stage
If you want to get that texture which is just like how lechoneros cook pork, you might want to settle for dry heat such as using a broiler or hot oven. I really don't have any exact time on how long to cook it, but 45 minutes to 1 1/2 hour should make it crispy yet tender on the inside at a preheated oven or broiler set at 375 degrees fahrenheit.
I specifically used a broiler for this version, and after about an hour, here is what I got. My dream finally come true!
Nines vs. Food - Lechon Style Crispy Pata1.jpg

Nines vs. Food - Lechon Style Crispy Pata2.jpg

Good thing about what I did here, was that the pork itself was fresh and it was so tender inside. I was like a modern cavewoman as I tasted the skin -  not really spicy, but with only a tinge of heat. The meat? It was good that I did not overcook the meat as doing so would ruin the whole dish.

No, I didn't eat it all by myself. I actually shared this with my mother and brother, if I may just add :)

Along with the usual soy vinegar sauce, it balanced out the fatty taste between the skin and the meat. Oh yes. Was I proud of my accomplishment.

My almost nightmare dream has finally come to an end as I bite into the last piece. My dream may have ruined my morning, but life... and making things happen, is definitely a dream in itself that we can always count on.

Hope you guys can make this at home! Happy cooking!

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