CRISPY PATA

CRISPY PATA

PREPARATION AND DRYING: 4 HRS UPTO 1 DAY

ESTIMATED COOKING TIME: 20 MINS.

~INGREDIENTS

1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

~METHODS


1. Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

2 .Make four to five inch cuts on the sides of the pata.

3. On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20
minutes.

4. Then add the baking soda and continue to simmer for another 10 minutes.

5. Remove the pata from the pot and hang and permit to drip dry for 24 hours. An alternative to this is to
thoroughly drain the pork pata and refrigerate for a few hours.

6. After the above process, rub patis upon the pata and sprinkle flour liberally.

7 .In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

~CRISPY PATA DIP SAUCE


Mix 3/4 cup of vinegar, 1/4 mug soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.