Crispy Pata

Crispy Pata (Pork Leg) Deep fried to become one of the best pulutan for many Filipinos. The Pork Leg needs to be well washed and cleaned. You could try stewing it a flavored water (salt, pepper, garlic) and when it is lightly tender remove it from the heat then drain the pork leg and put it in a place where the sun directly heats it. So here we go lets cook/prepare the pulutan every one loves.

Today we will try to make/cook a Crispy Pata, to do this we will need this

Ingredients:

· 1 pork pata (pork leg), well washed
· 1 cup soda pop (7-up)
· water (for boiling)
· salt
· 1 tsp. peppercorns
· 5 cloves garlic, crushed
· 3 bay leaves
· 2 tbsp. soy sauce
· 2 tsp. baking soda
· oil, for frying

COOKING INSTRUCTIONS

1. Wash the pork pata well. make some cuts in the skin about 3-5 slits on each side, (NOTE: don't cut the bone.)

2. Place pork pata in a big pot with the soda pop and water (make sure u cover the pata.) with the Soda pop and water.

3. Season with of salt according to taste. put-in the peppercorns, crushed garlic, bay leaves and soy sauce.

4. Covered and boil over high heat. Remove all the scum that will rise to the top of the pot. if done Lower the heat and simmer
for about an hour or until pork pata meat is tender (make sure that meat is not too tender).

5. About 20 minutes of simmering, add the baking soda (to soften the meat faster) and continue cooking.

6. Drain pork pata. Let sit for a while so the juices settle. Dry with table napkins.

7. In a big pot Deep-fry pata until golden brown and blisters appear on skin. set aside and let it drain on table napkins.

8. Transfer to a serving plate. Serve hot with soy sauce, Birds eye chilli, vinegar and Red Onions (Minced) add salt to taste for dipping.

9. Serve Hot and Enjoy!