Max's Restaurant-Style Crispy Pata

This healthier homemade version of Max's Crispy Pata uses whole-food, organic, and non-GMO ingredients, swapping out refined sugars for honey and avoiding industrial seed oils.

↓ Jump to Recipe Pin

Ingredients

4 servings

Clean swaps

Every ingredient in this recipe, ready to shop — including our clean upgrade picks.

As an Amazon Associate we earn from qualifying purchases. Some links are affiliate links — if you buy through them we may earn a small commission at no extra cost to you.

pork shoulder
pork shoulder Shop →
baby carrots, peeled and halved
baby carrots, peeled and halved Shop →
green beans, trimmed
green beans, trimmed Shop →
onions, sliced
onions, sliced Shop →
garlic cloves, minced
garlic cloves, minced Shop →
honey
honey Shop →
ground black pepper
ground black pepper Shop →
ground coriander
ground coriander Shop →
paprika
paprika Shop →
bay leaves
bay leaves Shop →
avocado oil
avocado oil Shop →
coconut aminos
coconut aminos Shop →

We don't have a clean pick for these yet — know one?

What you'll need

Instructions

  1. In a large pot or Dutch oven, heat the butter and avocado oil over medium-high heat. Sear pork shoulder on all sides until golden brown.
  2. Add onions and garlic to the same pan; sauté until translucent and fragrant, about 5 minutes.
  3. Pour in chicken stock, honey, black pepper, coriander, paprika, and bay leaves; bring to a boil.
  4. Reduce heat to low, cover with lid, and simmer for 1 1/2 hours, or until the pork is very tender.
  5. Remove pork chunks from the pot using tongs and place them on a wire rack over a baking sheet. Reserve the sauce and let it reduce and thicken while the pork cools (about 20 minutes).
  6. Preheat oven to 425°F (220°C). Brush reserved thickened sauce evenly over each piece of pork.
  7. Bake for 30-40 minutes, flipping once, until the skin is crispy and browned.
  8. Meanwhile, steam the carrots and green beans until tender-crisp, about 5-6 minutes.
  9. Whisk together the coconut vinegar, coconut aminos, minced garlic, and chili to make the dipping sauce.
  10. Serve the crispy pork warm with the steamed vegetables and dipping sauce. Garnish with chopped fresh parsley.

Serving suggestions

  • Serve with steamed broccoli drizzled in soy sauce
  • Enjoy alongside a side of purple yam fries
  • Pair with garlic rice and a pickled ginger relish

Leftover ideas

  • Shred leftover pork to make sliders or burritos
  • Use the leftover sauce as a base for stews or soups

FAQ

Is this Max's Restaurant-Style Crispy Pata gluten-free?

Yes, it is naturally gluten-free. Just ensure all your ingredients are gluten-free if you have concerns.

Can I make this ahead and freeze it?

Absolutely! Once cooked, let it cool completely then freeze pork chunks in a freezer-safe bag or container.

How do I store leftovers?

Store leftover pork in the fridge for up to 3 days. Freezing is also an option for longer storage.

What can I substitute for honey if it's unavailable?

You can use maple syrup or molasses as substitutes for honey.

Why is this healthier than the restaurant version?

This version uses whole-food ingredients, avoids industrial seed oils and refined sugars, making it cleaner overall.

How do I make sure my pork doesn't dry out during baking?

Make sure to baste the pork with sauce a few times during baking. Also, avoid opening the oven door too frequently as this can cool down the oven.

Can I use coconut oil instead of olive and butter?

While coconut oil is a great choice, it has a distinct flavor that could alter the taste if used here. Stick to olive oil and butter for better results.

More from Max's Restaurant

Also try

How did this recipe work for you?