Ingredients with Measurements:
- 1 whole pork leg (pata), cleaned and trimmed
- 1 can (400ml) coconut milk
- 1 cup water
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a pan, heat the vegetable oil over medium-high heat. Sear the pork leg until browned on all sides. Transfer to the slow cooker.
2. In the same pan, sauté the onion and garlic until fragrant. Add the coconut milk, water, bay leaves, whole peppercorns, fish sauce, soy sauce, brown sugar, salt, and ground black pepper. Bring to a boil.
3. Pour the coconut milk mixture over the pork leg in the slow cooker. Cover and cook on low for 8 hours or until the pork is tender.
4. Preheat the oven to 400°F (200°C).
5. Carefully remove the pork leg from the slow cooker and transfer to a baking sheet. Brush with some of the coconut milk mixture and bake for 15-20 minutes or until the skin is crispy and golden brown.
6. Serve hot with the remaining coconut milk mixture as a dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours (slow cooker) + 20 minutes (oven)
5. Temperature:
Slow cooker: low heat
Oven: 400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 40g
Carbohydrates: 8g
Protein: 40g
Substitutions for ingredients:
- Pork leg (pata) can be substituted with pork hocks or pork knuckles.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced ginger and lemongrass to the coconut milk mixture for added flavor.
- Use chicken instead of pork for a lighter version.
- Add vegetables such as bok choy or green beans to the slow cooker for a one-pot meal.
Tips and tricks:
- To ensure crispy skin, pat the pork leg dry with paper towels before baking.
- Use a meat thermometer to check the internal temperature of the pork leg. It should be at least 145°F (63°C).
- Let the pork leg rest for 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Store leftover pork leg and coconut milk mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork leg in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Reheat the coconut milk mixture in a saucepan over medium heat.
Presentation ideas:
Serve the slow-cooked crispy pata with coconut milk on a large platter with the crispy skin facing up. Garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
- Steamed rice
- Garlic fried rice
- Pickled vegetables
Suggested side dishes:
- Stir-fried vegetables
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the skin is not crispy enough after baking, broil for a few minutes until golden brown.
- If the pork leg is not tender after 8 hours of cooking, continue cooking for an additional hour or until tender.
Food safety advice:
- Use a separate cutting board and knife for raw meat to avoid cross-contamination.
- Wash hands and surfaces thoroughly before and after handling raw meat.
- Cook pork to an internal temperature of at least 145°F (63°C) to ensure it is safe to eat.
Food history:
Crispy pata is a popular Filipino dish made from deep-fried pork leg. This slow-cooked version with coconut milk is a modern twist on the classic dish.
Flavor profiles:
Savory, salty, sweet, and creamy
Serving suggestions:
Serve the slow-cooked crispy pata with coconut milk as a main dish for a family dinner or special occasion.
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Region: Filipino