Aside from the pancit and egg roll, Crispy Pata is another ubiquitous or must-have dish in Filipino parties. It could be because, aside from being one of the most popular food on the table, it has an irresistible aroma that left the diner no choice but to taste it. Crispy Pata is a hind leg of a pig (seasoned, marinated, and deep-friend in a hot vegetable or corn oil.
Preparation and 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.