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. If water dries up and pata is
not yet done, add another cup of water. Meat
should not be too tender. Drain when done. Hang
for 1 day or place in refrigerator overnight to
make skin dry. Before frying, brush with
patis and sprinkle with flour generously. Deep
fry until crispy and golden brown.
Put off the heat and pour 1/4 cup water. This
will make the skin more crispy.
Serve with this sauce:
Vinegar with 2 cloves garlic (crushed), a little
salt, pepper and 1 small hot pepper (siling
labuyo ).
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