Crispy Pata (Deep-Fried Leg of Pork)

"An ultimate comfort food when cholesterol doesn't matter... :) Crispy on the outside and scrumptious succulent meat on the inside... Great for gatherings..."
 
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photo by Kikais Kitchen photo by Kikais Kitchen
photo by Kikais Kitchen
photo by Kikais Kitchen photo by Kikais Kitchen
Ready In:
1hr 50mins
Ingredients:
16
Serves:
5-10
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ingredients

  • 3 -5 lbs pork legs (front or hind including the knuckles)
  • 1 (12 ounce) bottle Sprite (or 7-UP)
  • 1 12 cups water
  • 1 tablespoon salt
  • 12 teaspoon baking soda
  • 2 tablespoons fish sauce (patis)
  • 2 tablespoons flour
  • 1 teaspoon msg (optional)
  • oil, for deep-frying
  • 2 -3 cups water (or enough to cover the pata for boiling)
  • DIPPING SAUCE

  • 34 cup vinegar
  • 14 cup soy sauce
  • 1 medium onion, diced
  • 2 garlic cloves, crushed and chopped
  • 1 small red chili pepper, chopped
  • salt and pepper
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directions

  • Clean pata and slit skin (3-4 slits on both sides) without cutting bone.
  • Place in a deep pan with a tight cover.
  • Add water, 7 Up and salt. Bring to a boil after 15 minutes, add baking soda. Baking soda will hasten the softening of the pata’s skin. Continue cooking for another hour or until tender. If water dries up and pata is not yet done, add another cup of water. Drain when done.
  • Hang for 1 day or place in refrigerator overnight to make skin dry. Before frying, brush with patis (fish sauce) and sprinkle with flour generously.
  • Deep fry until crispy and golden brown. Put off heat and pour 1/4 cup water. This will make the skin more crispy.
  • ENJOY!
  • *Prep and cooking time doesnt include drying the leg all day or overnight.

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Reviews

  1. Thank you! Thank you! Thank you for posting this recipe. I'm Filipino-Canadian and I've always loved this dish, but none of my relatives would ever give me a detailed method to prepare this dish. I don't mind all the prep... it's well worth it! Thanks again :)
     
  2. 2 tbsps of flour seems incongruent to the instruction coat the meat with flour generously...
     
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RECIPE SUBMITTED BY

Hi, I'm Maia, 28 years old living in London. I love to cook and is particularly obsessed experimenting on new dishes. Fusion food is a big interest although traditional local dishes and specialities will always be my first love...I grew up in a little town in the Philippines watching my Lola (grandma) cook absolutely delicious array of local specialities before my family moved here in the UK almost a decade ago. Met the love of my life 5 years ago and is now a busy stay-home mommy to a very demanding 2 year old cheeky monkey. I used to have a massive collection of cookbooks but have now given it to charity... Who needs them when you've got RECIPEZAAR!!! Below are some photos of my DD with two of her favorite things in the world - tatty boxes ( well she calls it her car, her aeroplane, her spa, oh and all sorts of things....) and her little pink kitchen. It keeps her busy while I'm experimenting in the bigger kitchen. <IMG SRC="http://www.ssb9.net/users/40671/cimg0436.jpg" BORDER=0 > <IMG SRC="http://www.ssb9.net/users/40671/this_one_edit.jpg" BORDER=0 >
 
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