Ingredients 

1 Pork's front leg (pata)

1 bottle 7 up or sprite

1 1/2 cups water

1 tbsp. salt

1/2 tsp. baking soda

1 tsp. vetsin

2 tbsp. patis (fish sauce)

2 tbsp. flour

oil for frying

Directions

1. Clean pata and slit skin (3-4 slits on both sides) without cutting bone. Place in a deep pan with a tight cover. Add water, 7 up and salt. bring to a boil. After 15 minutes, add baking soda. Baking soda will hasten the softening of the pata's skin. Continue cooking. If water dries up and pata is not yet done, add another cup of water. Meat should not be too tender. Drain when done. Hang for 1 day or place in refrigerator overnight to make skin dry.

2. Before frying, brush with patis and sprinkle with flour generously. deep fry until crispy and golden brown. Put off heat and pour 1/4 cup of water over pata. This will make the skin more crispy.

3. Serve with this sauce: Vinegar with 2 cloves garlic (crushed), a little salt, pepper and 1 small hot pepper.

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