The humble Pata takes center stage in this exciting class. This wonderful cut of meat can be best enjoyed crispy and juicy or soft and chewy. And because Pata contains a lot of natural collagen, you're skin will feel softer and more supple.  

The course will cover options on how to clean the Pata, the skin, knowing the difference between using Pata front and Pata back and the secrets in preparing, seasoning, marinating and cooking. The 4 dishes showcased in this class will highlight the versatility of this delicious cut of pork. Enjoy it sweet and salty with a nice sticky sauce with Pata Tim, one of Korea's most popular anju, Jokpal, the Filipino classic Paksiw na Pata with Banana Blossom, and to upgrade a timeless favourite, Smoked Boneless Crispy Pata.

1.Cleaning your pork hock by soaking or by boiling
2.Cleaning your pork hock skin by torching or shaving
3.Choosing between pork hock front and back
4.Making pata tim with tender meat and sticky sauce
5.Making jokpal
6.Making the seasoning pouch for the jokpal
7.Making the garnishes, sauces and plating the jokpal
8.Making paksiw na pata with tender meat and sticky sauce
9.Stuffing the pata before boiling to make crispy pata
10.Frying, plating and making the side dishes for crispy pata