What the best way to make crispy patas?

Answer 1

CRISPY PATA

Ingredients
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 fro frying


Cooking Instructions
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. Bring to a boil. After 15 minutes, add baking soda. Baking soda will hasten the softening of the pata's skin. Continue cooking. 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. Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown.

Put off the heat and pour 1/4 cup water. This will make the skin more crispy.

Serve with this sauce:
Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo ).

Answer 2

Group 1
¼ cup soy sauce
¼ cup vinegar
1-2 cloves garlic, crushed
2 tbsp patis (fish sauce: Filipino = patis, VietNam = nouc mam, Cambodia = tek tri)
Group 2
4 pork feet (front)
water to cover
2 bay leaves
flour to dredge
oil for deep frying
1. Mix ingredients of group 1. Clean the feet and make 3 slits on sides without cutting bone.
Add patas to marinade (group1) allow to marinate (overnight is best).
2. Place in a pot; cover with water, add salt and bay leaves. Cover and bring to a boil.
3. After water comes to a boil, reduce heat to simmer. Continue cooking. If water
evaporates below the patas, add water. Feet should be cooked, but not too tender.
4. Drain. For best results hang to air dry for a few hours.
5. Brush with marinade; dredge in flour. Deep fry until crispy and golden brown. Skin should be crispy.



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Version II
4 pork feet (front)
1 bottle 7UP or Sprite
1½ cups water
1 tbsp salt
½ tsp baking soda
1 tsp vetsin
2 tbsp patis (fish sauce: Filipino = patis, VietNam = nouc mam, Cambodia = tek tri)
2 tbsp flour
oil for deep frying
1. Clean the feet and make 3-4 slits on both sides) without cutting bone.
Place in a deep pan with a tight cover. Add water, 7 Up and salt. Bring to a boil. After 15 minutes, add baking soda. Baking soda will hasten the softening of the pata's skin. Continue cooking. 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.
Before frying, brush with patis and sprinkle with flour generously. Deep fry until crispy and golden brown.

Put off the heat and pour 1/4 cup water. This will make the skin more crispy.

# Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siling labuyo).

Answer 3

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