Recipe on Request~ How do...?

[sushikandi]

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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

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. If skin dry it is ready for frying.

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).

[kidd]

u sure know how to cook...
thank u so much!

[tuWaD!!!]

pwde hitch? how about lechon kawali? kanang crispy jud kaau?

[sushikandi]

pwde hitch? how about lechon kawali? kanang crispy jud kaau?

Ingredients:

Pork Belly (with skin intact)
Water for boiling
Corn oil for deep-frying salt and pepper
*This process is the same for crispy pata

Procedure:

Boil the pork belly ( a great choice for lechon kawali) over medium flame until the meat is tender but not disintegrated. Take out meat from the water and drain. Season with salt and pepper and air dry for a few hours or until moisture from the meat is gone. Do not skip this procedure because it will save you from impending kitchen disasters like the splattering of hot cooking oil all over the place and some explosion of the moisture trying to get released from the meat. Air drying ( do not desiccate ) the meat in front of an electric fan with occasional patting on it using kitchen towels will speed-up the process. Before frying, poke holes into the skin using the sharp point of a knife. This will create the blisters on the skin when fried. Deep-fry in hot oil, use plenty of it (practically let the meat swim in it) until the meat is golden brown and the skin is crispy. Cut into bite-sizes and serve hot. Best served with sauce from a combination of soy sauce, vinegar, crushed garlic and siling labuyo or atchara.

Caution: Do not leave the meat unattended while cooking, the skin will burn fast.

Tips: For extra crunchy, chitcharon like skin, soak the boiled meat into a bowl of lard or cooking oil at least two hours prior to frying. This process will breakdown hard fibers and molecules that toughen the skin. Ilocos 'bagnets' are made almost exactly this way.

[tuWaD!!!]

^ salamat kaayo mga approximately how long mag boil?

[sushikandi]

Depende raman. Ako ra cge poke and kung humok na thats the time I take it out from the pot and air dry.

[shyz_philbox]

the best is using the pig face. lapwaan sa na nmo til ma humok then i chop nmo ug pino then mag saute ka ug garlic then more on onions. just add knorr or maggi seasoning instead of toyo and suka. then add sili spada after na ma luto.

so luspad imung sisig bro kung walay tuyo...

[kidd]

lagi bro luspad ayo,murag g-anemic
hehehe

[ben_wong83]

Thanks... I learned from it.

[YJOB]

patilawa nya mi ha.