Crispy Pata (Leg) of pork is one of the most common Pinoy food here in the Philippines. It is served occasionally because it is an ideal dish for occasions and gatherings. This Pinoy food can also be served as the main dish for the Family's meal.
This Pinoy food is best when dipped into it's sauce. The sauce for this Pinoy food is very simple, and you can prepare by just mixing the ingredients. Filipinos can live without rice. That's why when Crispy Pata is one the table, there should be plenty of rice because this Pinoy food will make you eat more rice.
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
Procedure in cooking the Pata:
Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
Make four to five inch cuts on the sides of the pata.
On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
After the above process, rub patis on the pata and sprinkle flour liberally.
In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown
Procedure in making the sauce:
Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.
Recipe by: Filipino Recipes
Photo by: Joits