Max's Restaurant Crispy Pata
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
How to cook:
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 the heat and pour 1/4 cup water. This will make the skin more crispy.
Note: Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).
Source: http://www.kumain.com
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wow sarap! subukan ko ‘to lutuin mamaya:p
Hey Denthor! Nice to see your newly-launched food blog! Congrats!
It’s interesting to know that baking soda is added to boiling pata to soften its skin. I have long wanted to try cooking this but, I avoid deep frying anything in my apartment as I do not want any kind of oily smell to stick and linger into every linen in my apartment. Or maybe I can just pop it in the oven… hmm…
I have a question on the last part of the deep frying and hope you can explain a little more. “Put off the heat and pour 1/4 cup water.This will make the skin more crispy.” Do you mean you pur water into the deep fried pan while cooking the pata with the oil inside? I am just wondering the oil will be splashing and there is a lot of oil in it. Should I remove more oil first before doing that?
hi there,
thanks for the sharing of the great recipe of urs. however, i have a question. when u said 1 bottle of 7up or sprite, do u refers to the big bottle @1L? please advise, thanks.