AuthorBiteSizedFestive Lechon Pata is a show-stopping holiday dish that brings together the succulent richness of crispy pork with the warm, aromatic flavors of a perfectly seasoned dry rub and a zesty orange sauce. This dish is ideal for celebrations, combining bold flavors with a presentation that will impress guests at any gathering.
The magic begins with the pork hock, or *pata*, which is seasoned with a special dry rub that transforms the meat into something truly extraordinary. The rub, made from a blend of brown sugar, salt, cinnamon, allspice, rosemary, paprika, and garlic powder, infuses the pork with a perfect balance of sweet, savory, and aromatic spices. As the pata roasts, the brown sugar caramelizes, creating a crispy, crackling skin, while the spices seep deep into the meat, ensuring every bite is bursting with flavor.
Once the pork is golden and crispy on the outside, tender and juicy on the inside, it’s time to elevate the dish with a vibrant orange sauce. Made from freshly squeezed orange juice, a touch of spice, and the rich pork *au jus* from the roasting process, the sauce adds a refreshing brightness that complements the savory richness of the pork. The citrusy tang of the orange cuts through the fat, while the natural sweetness enhances the warmth of the spices.
Served on a platter with the sauce drizzled over the crispy pork or on the side for dipping, Festive Lechon Pata is the perfect centerpiece for any holiday spread. The combination of crisp crackling, melt-in-your-mouth pork, and the lively orange sauce makes it a crowd-pleaser, ideal for family dinners, intimate gatherings, or festive parties where you want to leave a lasting impression.
In a bowl combine all the dry rub ingredients.
Slit holes all over the the pork hock meat then insert the garlic cloves.
Pokes barbecue sticks through the hock to keep the pork skin in position.
Rub the dry rub in the pork hock. Marinate for at least 4 hours to overnight.
Roast the pork hock in a preheated oven at 350°F for two hours. Turn the heat up and roast the pork at 425°F for another 30-40 minutes or until the skin turns brown and crispy. Turn the pork hock occasionally for even cooking.
Once cooked, remove the pork hock from the oven and take out the barbecue sticks. Let it rest for ten minutes before slicing. Strain the au jus for the orange sauce.
In a pot combine all the ingredients and boil for five minutes. Simmer until the sauce has reduced. Season with salt. Transfer to a bowl and serve with pork.
Ingredients
Directions
In a bowl combine all the dry rub ingredients.
Slit holes all over the the pork hock meat then insert the garlic cloves.
Pokes barbecue sticks through the hock to keep the pork skin in position.
Rub the dry rub in the pork hock. Marinate for at least 4 hours to overnight.
Roast the pork hock in a preheated oven at 350°F for two hours. Turn the heat up and roast the pork at 425°F for another 30-40 minutes or until the skin turns brown and crispy. Turn the pork hock occasionally for even cooking.
Once cooked, remove the pork hock from the oven and take out the barbecue sticks. Let it rest for ten minutes before slicing. Strain the au jus for the orange sauce.
In a pot combine all the ingredients and boil for five minutes. Simmer until the sauce has reduced. Season with salt. Transfer to a bowl and serve with pork.
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