INGREDIENTS:
- 1 pork pata (pork leg), wash well
- 1 cup soda pop (Sprite or 7-up)
- water, for boiling
- coarse sea salt
- 1 tsp. peppercorns
- 5 cloves garlic, crushed
- 2 bay leaves
- 1 tbsp. soy sauce
- 2 tsp. baking soda
- oil, for frying
- Clean pork pata. Cut skin about 3-5 slits on each side, without cutting the bone.
- Place pork pata in a big pot. Add soda pop and water enough to cover the pork.
- Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.
- Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer
- for about an hour or until pork pata meat is tender (make sure that meat is not too tender).
- About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.
- Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.
- Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.
- Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.
- You can also make sauce by mixing soy sauce and white vinegar. You may add garlic, onion and chili pepper.
Source: Philippine Flag
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