Crispy Pata (Pork Knuckle)

Ingredients:
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tbsp of salt
2 tbsp patis (fish sauce)
1/2 tbsp baking soda
1 tbsp honey
4 tbsp of flour
Enough oil for deep frying
Enough water for boiling

Cooking Procedure:
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.

Crispy Pata Dip Sauce:
* Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion, honey and 1 hot pepper. Salt and pepper to taste.
 
Serving Tip:
* Crispy pata is best served with atsara