Crispy Pata

Submitted by pinoychef on Thu, 05/31/2012 - 23:44


Average: 10 (1 vote)
Filipino Food - Crispy Pata
Bing Ramos

1 pork's front leg (pata)
1 bottle 7 up or sprite (soft drinks)
1 1/2 cups water
1 tbsp. salt
1/2 tsp. baking soda
1 tsp. vetsin
2 tbsp. patis
2 tbsp. flour oil fro frying


Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a
deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15
minutes, add baking soda. Baking soda will hasten the softening of the pata's
skin. Continue cooking. If water dries up and pata is not yet done, add another
cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or
place in refrigerator overnight to make skin dry.
Before frying, brush with patis and sprinkle with flour generously. Deep fry until
crispy and golden brown.

Put off the heat and pour 1/4 cup water. This will make the skin more crispy.

Serve with this sauce:

Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper
(siling labuyo).

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