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In a large pot, boil pata for 10-15 minutes. Remove scum while the pata is boiling. Drain and wash pata well.
In the same pot, sauté onions, garlic, tomatoes, and bay leaves for a few minutes. Place pata inside and cover with water. Add siling pansigang, calamansi juice, patis, radish, salt, and peppercorns. Cover and boil until tender, about 1 – 2 hours. Remove pata, pat it dry, then chill uncovered in the fridge for at least an hour or overnight. Boil the soup until thickened into a sauce. Add cornstarch slurry if necessary.
Rub vinegar all over the skin. Sprinkle and rub sinigang mix onto the skin.
In a large pan over medium-high heat, deep fry in hot oil until crispy.
Combine egg yolk and ice water in a bowl. Add cake flour and whisk until just combined.
Coat vegetables in seasoned flour then dip in batter. Fry on high heat until golden, about a few minutes. Serve on the side.
Ingredients
Directions
In a large pot, boil pata for 10-15 minutes. Remove scum while the pata is boiling. Drain and wash pata well.
In the same pot, sauté onions, garlic, tomatoes, and bay leaves for a few minutes. Place pata inside and cover with water. Add siling pansigang, calamansi juice, patis, radish, salt, and peppercorns. Cover and boil until tender, about 1 – 2 hours. Remove pata, pat it dry, then chill uncovered in the fridge for at least an hour or overnight. Boil the soup until thickened into a sauce. Add cornstarch slurry if necessary.
Rub vinegar all over the skin. Sprinkle and rub sinigang mix onto the skin.
In a large pan over medium-high heat, deep fry in hot oil until crispy.
Combine egg yolk and ice water in a bowl. Add cake flour and whisk until just combined.
Coat vegetables in seasoned flour then dip in batter. Fry on high heat until golden, about a few minutes. Serve on the side.
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