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Preparation & drying: 4 hours to 1 day
Estimated cooking time: 20 minutes
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1 Pata (front or hind leg of a pig including the knuckles)
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1 bottle of soda (7Up or sprite)
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1 tablespoon of salt
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2 tablespoons patis (fish sauce)
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1/2 tablespoon baking soda
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1 tablespoon of monosodium glutamate (MSG)
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4 tablespoons of flour
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Enough oil for deep frying
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Enough water for boiling
Crispy Pata Cooking Instructions: |
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Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
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Make four to five inch cuts on the sides of the pata.
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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.
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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.
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After the above process, rub patis on the pata and sprinkle flour liberally.
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In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
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.
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Pork & Beef Recipes
Sinigang na Baboy,
Adobo, Crispy Pata,
Pork Kilawin, Mechado,
Beef Morcon,
Kare-Kare,
Beef Stew (Nilaga),
Pork Steak,
Pork Menudo,
Beef Kaldereta,
Sweet and Sour Pork
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Rellenong Manok,
Chicken Stew (Tinola),
Chicken Teriyaki,
Chicken Afritada
Seafood & Vegetables
Chopsuey Recipe,
Laing,
Adobong Kangkong,
Seafood with Oyster Sauce
Ginataang Kalabasa,
Rellenong Bangus,
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Guisado (sautéed),
Noodle Recipes
Pansit Bihon, Canton,
Pansit Palabok,
Filipino Spaghetti
Filipino Barbeque Recipes
Pork Barbeque
Chicken Barbeque
Desserts & Salads
Chicken Potato Salad
Leche Flan Recipe
Chicken Macaroni Salad
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