Pour water in a cooking pot then let boil. Put in dried bay leaves, whole peppercorn, star anise, leeks, sili green and 4 teaspoons of salt. Add the whole pig’s legs in the cooking pot then simmer ...
When I was a kid in the ’80s, I remember my father eating crispy pata like a Viking, gnawing at the bone, fat dripping down his chin. I would join in too, tearing off the golden pork knuckles’ skin, ...
What do you get if you combine the crispiness of a lechon belly and the tastiness of a roasted chicken? The roasted pata! learn how to make it HERE: The roasted pata can easily be the star of your ...
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