Crispy Pata

Ingredients

Pork leg

1 whole (about 4-5 lbs)

Water

enough to cover the pork leg

Salt

1 tablespoon

Black peppercorns

1 tablespoon

Garlic

10 cloves, crushed

Soy sauce

1/2 cup

Vinegar

1/2 cup

Oil

for deep frying (about 4-5 cups)

Dipping Sauce

see below

Instructions

1. In a large pot, combine water, salt, peppercorns, crushed garlic, soy sauce, and vinegar. Bring this mixture to a vigorous boil.
2. Carefully add the pork leg to the pot, ensuring it's fully submerged. Reduce the heat and let it simmer for 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone.
3. Once tender, remove the pork leg from the pot and let it cool for about 15 minutes. Pat the skin dry with paper towels to ensure maximum crispiness during frying.
4. In a deep fryer or large pot, heat oil to 375°F (190°C). Ensure there is enough oil to fully submerge the pork leg.
5. Carefully lower the pork leg into the hot oil. Deep fry for about 10-15 minutes, or until the skin is crispy and golden brown.
6. Remove the crispy pata from the oil and place it on a wire rack or paper towels to drain excess oil.
7. Slice and serve the crispy pata hot with steamed rice and the prepared dipping sauce.