Crispy Pata

Ingredients:
1 Pata, front or hind leg of a pig with knuckles
1 bottle of soda, Sprite or 7-up
1 tablespoon of salt
2 tablespoons fish sauce or patis
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate or MSG
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Preparation:
1. Clean the pork pata by removing all hairs then scraping the skin with a knife. Wash thoroughly.
2. Make four to five inch cuts on the sides of the pata.
3. Place the pata in a deep stock pot. Add soda and salt to the water.
4. Bring to a boil and simmer for 20 minutes.
5. Add the baking soda and continue to simmer for another 10 minutes.
6. Remove the pata from the pot.
7. Hang and allow to drip dry for 24 hours or you can thoroughly drain the pork pata and refrigerate for a few hours.
8. After which, rub patis on the pata and sprinkle flour liberally.
9. In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Sauce:
1. In a bowl, mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper.
2. Add salt and pepper to taste.