Preparation & drying: 4 hours to 1 day
Estimated cooking time: 20 minutes
* 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
Crispy Pata Cooking Instructions:
*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.
Crispy Pata Dip 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.