Lechon Pata Recipe

Lechon Pata Recipe

Ever thought of making your own lechon at home? If you are one of those people who want to make lechon the easy way, then maybe you can start with this Lechon Pata Recipe. This is an easy lechon recipe that makes use of conventional oven, so you do not need to create a pit in your back yard to roast an entire pig – besides, we will also deal with pig legs or pata to make the process quick and easy.

Lechon Pata


Preparing Lechon Pata is similar to making Crispy Pata. We first need to make the meat tender by simmering it with seasonings and spices – this way, we are making the meat tender while letting it absorb the flavor from these spices and seasonings. The difference between the two dishes is that Lechon Pata will  be roasted/baked in the oven while the other is deep fried.

I try to follow this lechon pata recipe if I want to enjoy lechon during the winter. Since I cannot roast on my grill outside, roasting in the oven is a good idea. I can also do my house chores while waiting for the lechon to cook. Doing this motivates me in whatever I am trying to accomplish during that time because I know that I will have an awesome reward later on — and it comes with a delicious sauce too.

When I have the ingredients, I usually make my own lechon sauce. It is better that way because I can always adjust the taste of the sauce based on my preference. There are also days when I am lazy, so I just get our favorite Mang Tomas lechon sauce from the Filipino store. If you want to try our lechon sauce recipe, I provided a link in the recipe below.

By the way, you will notice that fresh milk is needed for this recipe. We need it to get the lechon color that we want to the pata. This will provide a reddish brown color to the skin.

Try this Lechon Pata Recipe. Enjoy!


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Lechon Pata Recipe
Nutrition Information
  • Serves: 5
  • Serving size: 5
    Prep time: 
    Cook time: 
    Total time: 
    • 1 pig leg (4 lbs.), cleaned
    • 5 pieces dried bay leaves
    • 1 tablespoon whole peppecorn
    • 1 bunch of lemongrass
    • 1 large onion
    • 2 tablespoons salt
    • 1 head garlic, crushed
    • water enough to cover the leg
    • ¾ cup fresh milk
    1. Arrange the leg in a large cooking pot. Pour-in water.
    2. Add the bay leaves, lemongrass, onion, garlic, salt, and whole peppercorn.
    3. Turn the heat on and bring to a boil. Cover and simmer until the leg is tender (60 to 90 minutes).
    4. Remove the pork from the cooking pot. Let is cool down and dry (around 30 to 45 minutes minutes).
    5. Preheat the oven to 475F.
    6. Place the pata (pig leg) in a greased baking tray. Roast/bake in the oven for 45 minutes.
    7. Remove from the oven. Brush the entire leg with fresh milk.
    8. Put it back in the oven and continue to roast for 60 to 90 minutes, or until it reaches the desired brown color and crisp texture. You can also broil it for 10 to 15 minutes to make it more crispy.
    9. Transfer to a serving plate. Serve with lechon sauce.
    10. Share and enjoy!


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