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.