"Don't be afraid to give up the Good to be Great."
Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip. It can be served as party fare or an everyday dish. Many restaurants serve boneless pata as a specialty. The dish is quite similar to the German Schweinsh axe.
Ingredients
1 pig's front leg pork pata
½ cup erythritol
1 +1/2 cups water
1 Tbsp. salt
1/2 tsp. baking soda
2 Tbsp. patis or fish sauce
2 Tbsp. gluten free flour
Oil for deep-frying
Instructions
1. Clean pata and slit skin (3 to 4 slits on both sides) without cutting bone.
2. Place in a deep pan with a tight cover.
3. Add water, erythritol and salt. Bring to a boil after 15 minutes, add baking soda.
4. Baking soda will hasten the softening of the pata's skin. Continue cooking.
5. If water dries up and pata is not yet done, add another cup of water.
6. Meat should not be too tender. Drain when done.
7. Hang for 1 day or place in refrigerator overnight to make skin dry.
8. Before frying, brush with patis and sprinkle with flour generously.
9. Deep fry until crispy and golden brown. Put off heat and pour 1/4 cup water.
10. This will make the skin more crispy.
Serve with this sauce:
1. Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper (siting labuyo).