Crispy Pata

Ingredients 

• 1 pork pata (pork leg), wash well
• 1 cup soda pop (Sprite or 7-up)
• water, for boiling
• coarse sea salt
• 1 tsp. peppercorns
• 5 cloves garlic, crushed
• 2 bay leaves
• 1 tbsp. soy sauce
• 2 tsp. baking soda
• oil, for frying 

COOKING INSTRUCTIONS

1. Clean pork pata. Cut skin about 3-5 slits on each side, without cutting the bone. 

2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork. 

3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce. 

4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer 
for about an hour or until pork pata meat is tender (make sure that meat is not too tender). 

5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking. 

6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels. 

7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels. 

8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping. 

9. You can also make sauce by mixing soy sauce and white vinegar. You may add garlic, onion and chili pepper.

- from Filipino Crispy Pata Recipe

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A food that I cannot resist even if increases ones cholesterol.

Pancit Molo

Pancit Molo Recipe is an adaptation of wonton soup, is a specialty of the town of Molo in Iloilo a well-know district in the province. Unlike other pancit, pancit molo is not dry but soupy and it does not make use of long, thin noodles but instead wonton wrappers made from rice flour. Leftover wonton wrappers can also be cut into strips and drop into the hot broth.

Pancit Molo Ingredients:

Filling:

• 1 cup ground pork
• 1/2 cup cooked chicken meat, flaked
• 1/4 cup water chestnuts, chopped
• 3 tbsp patis (fish sauce)
• salt to taste

Stock:

• 8 cups chicken broth
• 1 small onion, chopped
• 1 clove garlic, minced
• 25-30 wonton wrappers
• pepper to taste
• chopped spring onions
• oil for sauteing

Pancit Molo Cooking Instructions:

• To prepare filling: Combine ingredients in a bowl but use onlly 1 tsp green onions, salt to taste, and 1 tbsp patis. Set aside the remaining ingredients for the broth.
• Put 1 tbsp of the meat mixture in the center of each wonton wrapper.
• Wrap by folding one side of the wrapper to cover the filling completely, then turning the “unfilled” sides of the wrapper up so that the dumpling resembles a flower. (The filled portion should be in the center.)
• Cover the dumplings with a dry kitchen towel and set aside.
• To make broth: – Saute onion and garlic in oil until light brown.
• Add chicken stock and the remaining salt and patis from the filling.
• Allow to boil, the drop the stuffed dumplings into the boiling broth.
• Stir the remaing meat mixture into the broth. Simmer for 10-15 minutes.
• Season with pepper to taste.
• Before serving, garnish with chopped spring onions.

- from PinoyRecipe.Net

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Pancit Molo from an Ilonggo restaurant is the best, but the one I can't forget is a similar dish I ate in a market in Taipei when I was there in 1985.