- 1 Pata (pork front leg)
- 1 tbsp. salt
- 1 tsp. pepper corn
- 1/2 tsp baking soda (use to hasten the softening of the pata’s skin)
- 4 Bay leaves
- Water for boiling
- Clean Pata and slit skin (4-5 slits on both sides)
- Put in in a deep saucepan with cover.
- Add water, salt pepper and bay leaves.
- Bring to boil.
- Add baking soda and continue cooking.
- If water dries up add boiling water. Meat should not too tender
- Drain when done. Refrigerate overnight to make the skin dry.