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Food and Recipe KRISPY PATA

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 24, 2015.


    1 Pata (front or hind leg of a pig including the knuckles)

    1 bottle of soda (7Up or sprite)

    1 tablespoon of salt

    2 tablespoons patis (fish sauce)

    1/2 tablespoon baking soda

    1 tablespoon of monosodium glutamate (MSG)

    4 tablespoons of flour

    Enough oil for deep frying

    Enough water for boiling

    Crispy Pata Cooking Instructions:

    Clean the pork pata.

    Make four to five inch cuts on the sides of the pata.

    On a deep stock pot, bring pata 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.

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