Crispy Pata

Crispy Pata is a popular Filipino dish known for its deep-fried pork knuckle or pork hock. It is prized for its crispy skin and tender, flavorful meat. This dish is often served as a centerpiece during special occasions and celebrations.

Ingredients 

• 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

Directions 

1. Clean pata and slit skin (4-5 slits on both sides)
2. Put in in a deep sauce pan with cover.
3. Add water , salt pepper and bay leaves.
4. Bring to boil.
5. Add baking soda and continue cooking.
6. If water dries up add boiling water. Meat should not too tender
7. Drain when done.  Refrigerate overnight to make the skin dry.