crispy pata

crispy pata can be served in all kinds of occasion. they key to a soft meat and crispy of the outside is how you cook it.

Ingredients
2  pork pata
1  cup pineapple juice
1 cup beer
1tbsp rock salt
garlic
onions
pepper
2 tsp of baking powder
water
cooking oil for deep frying.


wound the pata with an inch wide and inches deep. then put the pata in a large casserole and add the pineapple juice and beer together with the spices and baking soda. let it boil until meat is tender. drain and let it dry for 12 hours in the ref. roll the pata in a corn starch and deep fry. take out from the oil and sprinkle some water.