Crispy Pata

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Crispy Pata, another best seller dish at your favorite authentic Pilipino restaurant. You’ve probably been trying to duplicate it at home but most of the time you end up with burnt pata skin not to mention your own skin if you are not careful during deep frying. Here are some tips; Boil pata in generous amount of salt and sprite or 7-Up plus your spice. Don’t over cook just boil until tender. Drain dry and keep refrigerated overnight. On deep frying. Heat enough oil to cover pata until it start to smoke. When placing pata in heated oil get your cover ready there will be a lot of hot oil splashing. Set your stove from high heat to medium when you have placed the pata in the kawali, then set to low heat when pata starts to turn to golden brown in color. Ingredients: 1 whole pork pata
1 small can	Sprite or 7-up
1	whole garlic
1 tbsp.	peppercorns
3 tbsp	salt
3	bay leaves
1 tbsp.	soy sauce
	cooking oil for frying

Cooking Procedure:

Wash pork pata and place in a big pot. Add Sprite or 7-up and enough water to cover the pork pata. Add salt, peppercorns, garlic, bay leaves and soy sauce. Cover and bring to a boil and simmer for 1-1 1/2 hours or until tender. Remove all scum that rises. Remove pork pata from the pot and place in a colander and let sit for a while so the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough cooking oil and deep fry pata until golden brown and blisters starts to appear on the skin. Drain on paper towels. Chopped crispy pata to serving pieces and serve hot with dipping sauce.

See other related post;
Lechon Kawali.

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