Special Crispy Pata

Photo Credits: instagram.com/see_eat_love_


  • 1 pork’s front leg (pata)
  • 1 bottle 7 up or sprite (softdrinks)
  • 1 1/2 cups water
  • 1 tbsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. vetsin
  • 2 tbsp. patis
  • 2 tbsp. flour oil for frying


  1. 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.
  2. Bring to a boil. After 15 minutes, add baking soda. Baking soda will hasten the softening of the pata’s skin. Continue cooking.
  3. 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.
  4. Before frying, brush with patis and sprinkle with flour generously.
  5. Deep fry until crispy and golden brown.
  6. Put off the heat and pour 1/4 cup water. This will make the skin more crispy.
  7. Serve with this soy sauce, red chili pepper and calamansi.

Credits to: chefpinoyrecipes.com