Crispy pata
Crispy Pata
4 pig’s trotters
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon MSG
Oil for deep frying
Wash the pig’s trotters under running water and place in a large
pan.
Cover completely with cold water.
Bring to a boil and season
with salt, pepper and MSG.
Cover the pan with a tight fitting lid,
lower the heat and simmer gently until meat is cooked.
Drain
meat.
Heat the oil in another large pan until it is almost smoking.
Deep fry trotters for a few minutes until the skin is golden and
crispy.
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