INGREDIENTS
- 1 pork’s front leg (pata)
- 1 bottle 7 up or sprite (softdrinks)
- 1 1/2 cups water
- 1 tbsp. salt
- 1/2 tsp. baking soda
- 1 tsp. vetsin
- 2 tbsp. patis
- 2 tbsp. flour oil fro frying
INSTRUCTIONS
- Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in adeep 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 untilcrispy and golden brown.
- Put off the heat and pour 1/4 cup water. This will make the skin more crispy.
- Garnish (optional): Toasted Garlic, Chopped Onion leaves, Minced Chili Pepper.
- Side dish (optional): Atchara, chopped tomatoes and onions
- Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).
Credits to: chefpinoyrecipes.com
