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
Directions:
1. Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
2. Make four to five inch cuts on the sides of the pata.
3. 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.
4. 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.
5. After the above process, rub patis on the pata and sprinkle flour liberally.
6. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
Humba Recipe (Braised Pork Belly) is one of the comfort foods of every Filipino household. It’s a popular filipino food dish somewhere in the Visayas and Mindanao regions.
Ingredients :
•1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
•1 cup water
•3 cloves garlic, crushed
•1/3 cup vinegar
•1/4 cup packed brown sugar
•1/4 cup soy sauce
•1 bay leaf
•1/4 tsp. pepper or 1 tsp. peppercorns
•1 tsp. oil
•salt to taste
•3 potatoes, peeled and quartered (optional)
•hard-boiled eggs (optional)
Cooking Procedures :
1.Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.
2.If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
3.Remove bay leaf and peppercorns (if used) just before serving. Serve hot.