Crispy Pata. Crispy pata means deep fried pata with a crunchy rind and soft and moist meat inside. Pata is the front or hind leg of the pig. In the Philippines, that means the leg and the trotters (knuckles). Crispy Pata is a famous Filipino pork dish that uses a whole pig’s leg. The leg or pata is made tender by simmering in water along with other spices. It is then rubbed with seasonings and deep-fried until the texture becomes very crunchy.
The first thing to remember is that the best pata for this dish is that of a young pig. The more mature the pig, the thicker and tougher the rind. The layer of fat will also be thicker. Second, frying is not the only step in cooking this dish–the pata has to be boiled to tenderness prior to deep-frying.
Crispy Pata is best eaten with a good dipping sauce and you can do this by combing 1 cup of vinegar with 1/4 cup soy sauce, 1 tablespoon brown sugar, one small chopped onion, and some bird’s eye chili. Microwave it for 30 seconds to let the flavor of the onions out.
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda, it can be 7Up or sprite
1 tablespoon of salt
2 tablespoons patis or fish sauce
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate or MSG
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling
1. Remove all hairs and scrape the skin with a knife. Clean the pork pata and wash properly.
2. Make four to five inch cuts on the sides of the pata.
3. Place the pata in water with soda and salt on a deep stock pot. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
4. 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.
5. After the above process, rub patis on the pata and sprinkle flour liberally.
6. Heat cooking oil and deep fry the pork pata until golden brown in a deep frying pot.
Crispy Pata Sauce Recipe:
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.