Max's Crispy Pata Regular
Special Beef TapaMax’s Pata has light brown to brown meat with white to off-white layer of fat and covered with beige to light brown skin with minimal small black specks. Knuckle is completely bent but not detached with shrunk skin exposing some of the meat and bones. Skin, meat and bones of the trotter and hock portion should be intact.
It is hard frozen, vacuum packed and properly sealed in a clean and dry Boilable Bag with MGI sticker label.
- Note: Thaw frozen Max’s Crispy Pata inside the refrigerator overnight.
- In a cooking pot, pour cooking oil enough to submerge thawed pata.
- Heat in high flame.Carefully drop Max’s Crispy Pata unto the pot and fry until skin is golden brown.
- Remove from pot and drain.