Nope, this is no mean joke on the weight issues of the actress Judy Ann Santos (And spare her your nasty weight -related jokes, she just gave birth. Have a little more respect for women who gain weight so they can carry another being inside their bodies, have that very same being rupture some sensitive body parts and raise the very same ).
After a very long aside, let me tell you that this is about honest to goodness pork hocks, boiled tender and then deep fried until crispy.
For this one, you have to go all the way to General Luna street in Malabon City (Beside the iconic Mary Jay Restaurant) .
Though the city is known for its fishport, I think it should be hailed for this fantastic piece of crispy fat and succulent meat falling off the bone. The recipe too is unlike others where gobs of honey find itself in the bone and tendon crevices. As you take a bite, the journey of the palate with the slightly salty skin and the savory meat are is taken one leap forward by the surprising sweetness of honey. The experience is further taken forward of the pata is dipped in the spicy vinegar-based sauce and eaten with piping hot rice.
I is pretty affordable, too. One serving serves 3-4 people and you can order liter-sized sodas and your bill will not even reach the 4-figure mark. Having said that, when you go to Judy Ann's, do remember that you're going there for the food. Go there hungry, don't mind the spare plasticky interiors and the limited service staff. It is all worth it.
