Crispy Pata (Deep-Fried Pork Leg)

This is one of the best seller dish in most authentic Pilipino restaurant. Pata is the front of hind leg of the pig. Crispy pata means deep fried pata with a crunchy rind and soft and moist meat inside. The best pata for this dish is usually that of a young pig to make a tender, tasty and really crispy pata. The only thing to consider is that it takes a while to cook crispy pata where the pata has to be both boiled and deep-fried. But its really worth the effort once you come up with a tasty and yummy crispy pata!

Main Ingredients:

• 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

Cooking Instructions:

• 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.

Crispy Pata Deep 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.