Filipino Crispy Pata

  • 1 Pata (front or hind leg of a pig including the knuckles)
  • 1 bottle of soda (7Up or sprite)
  • 1 tablespoon of salt
  • 2 tablespoons patis (fish sauce)
  • 1/2 tablespoon baking soda
  • 1 tablespoon of monosodium glutamate (MSG)
  • 4 tablespoons of flour
  • Enough oil for deep frying
  • Enough water for boiling
  • 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.
  • 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.


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