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Makes 4 servings
Preparation and cooking time: 2 days


Crispy Pata:
Oil, for frying
1 piece large pata
1 tablespoon vinegar
1 pack store-bought sinigang mix

Marinade/Soup base:
3 tablespoons oil
2 pieces red onion, quartered
6 pieces garlic cloves, smashed
6 pieces tomatoes, quartered
3 pieces bay leaves
1 piece finger pepper (siling pang sigang)
1 cup calamansi juice
½ tablespoon patis
½ cup radish, sliced
Salt, to taste
Peppercorns, to taste
2 tablespoons cornstarch, mixed in 2 tablespoons water (optional)

3 pieces egg yolk
1 cup ice water
1 cup cake flour

1 cup snake beans (sitaw), cut into 2-inch pieces
1 cup okra, sliced
1 cup eggplant, sliced
3 pieces finger pepper (siling pangsingang), sliced and de-seeded
1 bunch water spinach (kangkong)
Salt, to taste
Ground black pepper, to taste


1. In a large pot, boil pata for 10 – 15 minutes, remove scum. Drain and wash pata well.
2. In the same pot, saute onions, garlic, tomatoes, and bay leaves for a few minutes. Place pata inside and cover with water. Add siling pang sigang, calamansi juice, patis, radish, salt, and peppercorns. Cover and boil until tender, about 1 – 2 hours. Remove pata and boil soup until thickened into a sauce. Add corn starch slurry if necessary.
3. Pat pata dry, and chill uncovered in the fridge for at least 1 hour or overnight.
4. Rub vinegar onto the skin. Sprinkle and rub sinigang mix onto the skin.
5. In a large pan over medium-high heat, deep fry in hot oil until crispy.
6. Combine egg yolk and ice water in a bowl. Add cake flour and whisk until just combined.
7. 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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