Indulge in the crispy perfection of pata, prepared with the savory charm of Lechon Macau—a delightful fusion that transforms this Filipino classic into a crunchy, flavorful masterpiece.
![](https://www.bitesized.ph/wp-content/uploads/2024/01/lechonmacau-510x286.png)
Boil pata with peppercorns, 2 tablesspoons of salt, bay leaves, and garlic in a pot of water enough to submerge the pata. Boil for about two hours or until the pata is tender.
![](https://www.bitesized.ph/wp-content/uploads/2024/01/lechonmacau2-510x286.png)
Let the pata rest until warm. Poke the skin several times all the way to the bone with a barbecue stick.
![](https://www.bitesized.ph/wp-content/uploads/2024/01/lechonmacau3-510x286.png)
Rub the skin with the Chinese five spice powder, remaining tablespoon of salt, and ground black pepper.
![](https://www.bitesized.ph/wp-content/uploads/2024/01/lechonmacau4-510x286.png)
Bake or turbo broil for about an hour and a half at 250°C until the skin is blistering and brown. Turn the pata is necessary to cook both sides evenly. Serve hot with hoisin sauce.
Ingredients
Directions
![](https://www.bitesized.ph/wp-content/uploads/2024/01/lechonmacau-510x286.png)
Boil pata with peppercorns, 2 tablesspoons of salt, bay leaves, and garlic in a pot of water enough to submerge the pata. Boil for about two hours or until the pata is tender.
![](https://www.bitesized.ph/wp-content/uploads/2024/01/lechonmacau2-510x286.png)
Let the pata rest until warm. Poke the skin several times all the way to the bone with a barbecue stick.
![](https://www.bitesized.ph/wp-content/uploads/2024/01/lechonmacau3-510x286.png)
Rub the skin with the Chinese five spice powder, remaining tablespoon of salt, and ground black pepper.
![](https://www.bitesized.ph/wp-content/uploads/2024/01/lechonmacau4-510x286.png)
Bake or turbo broil for about an hour and a half at 250°C until the skin is blistering and brown. Turn the pata is necessary to cook both sides evenly. Serve hot with hoisin sauce.
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