Crispy Pata or Deep Fried Pork Leg is one of my favorite. Though I’m not a healthy buff but I refused to eat it all the time because of too much fat and cholesterol,but I must say that,this is one of the best Filipino food ever. A friend invited us over for a dinner and this is what she served us.
I asked her permission if I could share her recipe here and she gave me a go,(well,actually she had no other choice after I help answering her survey about specialty percussion instrument, )
Here it is;
Here’s What You Need:
- Pata (front or hind leg of a pig including the knuckles)
- a can of soda
- tablespoon of salt and peper
- tablespoon of fish sauce
- tablespoon baking soda
- tablespoons of flour
- Vegetable Oil for frying
Clean the meat 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 it in water with soda and salt and pepper . Bring to a boil and simmer for 20 minutes. Then add the baking soda let it simmer for another 10 to 15 minutes. Remove the pata from the pot, hang and allow to drip dry for 24 hours. If you do not wait that long, you could simply hang it and let it dry in front of electric fan for few hours. Once dry, rub it with fish sauce and flour,then fry it in oil until brown.
For Dipping Sauce:
- A mix of soysauce,lemon and chili.You could also use gravy.