Crispy Pata recipe is also called as crispy fried pork knuckles recipe. The Filipinos as are well-known lovers of any food that is fried, specifically deep fried.
Course Snack
Cuisine Filipino
Keyword Deep-Fried, Pork
Prep Time 20 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 5people
Author Joost Nusselder
Cost $5
Ingredients
1Pata(front or hind leg of a pig including the knuckles)
1bottlesoda (7Up or sprite)
1tbspsalt
2tbsppatis (fish sauce)
½tbspbaking soda
1tbspmonosodium glutamate (MSG)
4tbspflour
Enough oil for deep frying
Enough water for boiling
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.
Notes
Crispy Pata Dip 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.