Crispy Pata

Ingredients:

1 pig's front leg (pata)
11/2 cups water
1 can Sprite
1/2 tsp baking soda
2 tbsp. flour
oil for deep frying

For dipping sauce:
2 cloves of garlic, minced
1 tbsp patis
salt and pepper
siling labuyo (optional)

Procedure:

1. Clean pata and slit skin (3-4 slits on each side) without cutting the bone.
Arrange on a deep pan.
2. Add water, Sprite and salt. Boil over high heat for about 15 minutes.
Add baking soda to soften the meat faster. Continue cooking.
3. If water dries up and meat is not yet cooked, pour in another cup of water.
(Make sure that the meat is not too tender.)
4. Drain pata when done. To dry up skin, hang pata in the kitchen for one day
or refrigerate overnight.
5. Before frying, brush patis and sprinkle flour on meat. Deep fry until golden brown.
To make the skin crispier, turn off the heat and pour 1/4 cup of water on pata.
Serve with dipping sauce.
6. To make sauce: Combine patis, garlic, salt and pepper in a bowl. Add a small chili
pepper if desired.