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.
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.
Let the pata rest until warm. Poke the skin several times all the way to the bone with a barbecue stick.
Rub the skin with the Chinese five spice powder, remaining tablespoon of salt, and ground black pepper.
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.