• Clean pata and slit skin (3 to 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 1/4 cup water.
• This will make the skin more crispy.

Serve with this sauce:

• Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siting labuyo).