Filipino Food Recipes

Ingredients:

1 reg. sized chicken, cut into pieces

1 lb. pork, cut into pieces

2 tsp. peppercorns

2 bay leaves

1/2 c. vinegar

1/2 c. water

1 tbsp. salt

1/2 clove garlic, crushed

2 tbsp. oil, to brown

Procedure

1. Soak meat in vinegar, garlic, pepper and salt for 1/2 - 1 hour prior to cooking.
2. Combine all ingredients in a heavy saucepan (not oil).
3. Simmer until meat is tender.
4. Add oil and brown meat slightly.
5. Serve hot over rice or with vegetables.

Crispy Pata Preparation:

• Preparation & drying: 4 hours to 1 day
• Estimated cooking time: 20 minutes

Ingredients

• 1 Pata (front or hind leg of a pig including the knuckles)
• 1 bottle of soda (7Up or sprite)
• 1 tablespoon of salt
• 2 tablespoons patis (fish sauce)
• 1/2 tablespoon baking soda
• 1 tablespoon of monosodium glutamate (MSG)
• 4 tablespoons of flour
• Enough oil for deep frying
• Enough water for boiling

Cooking Procedure:

• Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
• Make four to five inch cuts on the sides of the pata.
• On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
• Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
• After the above process, rub patis on the pata and sprinkle flour liberally.
• In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Deep Sauce