Crispy Pork Roast aka Crispy Pata

Mouth watering crispiness in the outside and juicy and tender in the inside. Enjoy it with Mang Tomas sauce but I personally prefer my basic concoction of onions and garlic, salt, peppercorn, vinegar and soy sauce. Here’s a 3 simple steps for this all time favorite…

Crispy Pork Roast a.k.a Crispy Pata

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Ingredients

  

• 1 whole Pork Shoulder with skin
• Peppercorn
• Salt
• 1/2 cup Celery (chopped)
• 3 pieces Bay leaf
• 3 cloves Crushed garlic
• 1 medium Chopped onions

Instructions

 

• BOIL – Add all ingredients in a stock pan and fill water enough to cover the meat. Boil in low fire for 2 hours. If using IP, PRESSURE COOK for 45 minutes and do NPR.
• DRY and FREEZE – Pat dry the meat and put in freezer for at least 4 hours.
• Oven BAKE or air fry – I use convection oven to bake at 275 degrees Fahrenheit for 1.5 hours. If using ordinary oven, turn it halfway the time. Increase heat to 350 degrees Fahrenheit and bake for 30 more minutes until skin is crispy.
• Serve and enjoy with your favorite lechon sauce or dippings.
  

Notes

Learn Instapot terminology here.

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