Stuffed Boneless Crispy Pork Leg #FilipinoFoodsPhilippines

Crunchy skin, followed by a layer of melt-in-your-mouth fatty goodness and some flavorful bringhe (the Kapampangan version of paella)—this dish is as sinful as it sounds. Enjoy each heavenly bite with a sawsawan of soy sauce, onions, and chilies.


Stuffed Boneless Crispy Pork Leg #FilipinoFoodsPhilippines

For the crispy pata

3 liters water
1.5 kilograms pork leg (pata), deboned,
rolled into a log, and tied with cooking twine
2 dried bay leaves
6 whole black peppercorns
2 pieces star anise
2 tablespoons salt, plus 2 teaspoons extra
1 teaspoon garlic powder
1 teaspoon ground black pepper
oil for frying

For bringhe

3 cloves garlic, minced
1 medium sized onion, chopped
1/4 kilo chicken fillet, cubed
2 cups uncooked glutinous rice
4 cups chicken stock
4 cups coconut cream
salt and pepper, to taste
1 teaspoon turmeric powder
1 medium red bell pepper, cut into thin strips
2 tablespoons raisins

Procedures:

1 Make the crispy pata: Bring water to a boil. Add tied pork leg, bay leaves, peppercorns, star anise, and salt. Let simmer for an hour or until the meat becomes tender. Remove pork leg from the pot. Drain and set aside to cool.

2 Rub pork leg with 2 teaspoons salt, garlic powder, and black pepper. Chill in the refrigerator for 20 to 30 minutes.

3 In a deep stockpot, heat cooking oil and deep-fry pork leg until skin is crispy. Set aside to cool. Remove cooking twine.

4 Make the bringhe: In a large nonstick frying pan, sauté garlic until fragrant. Add onions and sauté until translucent. Add chicken and cook until well done.

5 Add rice and continue sautéing until rice is fully coated in oil. Pour in chicken stock and coconut cream. Season with salt, pepper, and turmeric. Allow to simmer over low heat until rice is fully cooked, making sure to stir continuously, around 20 minutes. Stir in red bell peppers and raisins.

6 Let pan sit over low heat without stirring for 2 to 3 minutes or until a golden brown crust has formed at the bottom of the pan. Set aside.

7 Carefully stuff crispy pata with bringhe. With a sharp knife, cut into 1-inch-thick slices. If needed, reheat in a 350°F oven before serving.