Crispy pata is one of the all time favorite Filipino dish served in special occasions or even everyday on authentic Filipino restaurants and fast food. Although this recipe can be cooked almost everyday, for health reasons this should only be eaten once a week or even once a month because it is high in cholesterol due to the crispy deep fried skin which is irresistible.
The pork knuckles or pork legs skin should not only be crispy but the meat should also be tender and melts in your mouth, but it is almost impossible to fry the boiled pork when already very tender. The secret there is freezing the pork legs before frying it. After boiling and tenderizing the pork hocks, wrap it in plastic bag individually so that it will not stick together. You will have a hard time separating them after freezing if you will not wrap it in plastic bags.
- 1 pork's front leg (pata)
- 1 bottle 7-Up or Sprite
- 1+1/2 cups water
- 1 tbsp. salt
- ½ tsp. baking soda
- 1 tsp. MSG
- 2 tbsp. patis or fish sauce
- 2 tbsp. flour
- Oil for deep-frying
- Clean pata and slit skin (3-4 slits on both sides) without cutting bone.
- Place in a deep pan with a tight cover.
- Add water, 7 Up and salt. Bring to a boil after 15 minutes, add baking soda.
- Baking soda will hasten the softening of the pata's skin. Continue cooking.
- If water dries up and pata is not yet done, add another cup of water.
- Meat should not be too tender. Drain when done.
- Hang for 1 day or place in refrigerator overnight to make skin dry.
- Before frying, brush with patis and sprinkle with flour generously.
- Deep fry until crispy and golden brown. Put off heat and pour ¼ cup water.
- This will make the skin more crispy.
- Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siting labuyo).