lutong pinoy PINOY CRISPY PATA RECIPE @ LUTONG PINOY RECIPE

PINOY CRISPY PATA

LUTONG PINOY ~ CRISPY PATA ~

PINOY CRISPY PATA INGREDIENTS

Enough oil for deep frying
Enough water for boiling
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tbsp. of salt
2 tbsps. patis (fish sauce)
1/2 tbsp. baking soda
1 tbsp. of monosodium glutamate (MSG)
4 tbsps of flour

  • PINOY CRISPY PATA PROCEDURE
  • 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.

PINOY 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.
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imageComments (3)

  • sophia - Oct 9, 2009 at 3:15 pm

    AHHAHAHAAA! I burst out laughing when I saw MSG in there. ONly in asian recipes would it dare to include that bare-faced!
    .-= sophia´s last blog ..Cravings =-.

  • Bryan V. - Oct 10, 2009 at 1:39 am

    Sophia: Huh? I don’t get it. Please walk me through..haha!

  • Alisa@Foodista - Nov 22, 2009 at 4:55 pm

    What a great resource for Filipino Recipes :) I came across your site from the foodieblogroll and I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!
    .-= Alisa@Foodista´s last blog ..More Than You Want to Know About Cranberry Sauce =-.

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