Crispy Pata is one of the favorite filipino cuisines by Filipinos and I do love this too!!! According to Wikipedia: It is Filipino dish consisting of deep fried pig trotter or knuckles served with sawsawan, a soy-vinegar sauce. It is usually served as a party fare or an everyday dish. Many restaurants serves boneless pata as a speciality.
Preparation & drying: 4 hours to 1 day
Estimated cooking time: 20 minutes
Crispy Pata 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
- 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.
- 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.
For more recipes check our Complete Filipino Recipes Lists!!!
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