CRISPY PATA

Crispy Pata is a Filipino dish made from pork leg, usually from the hock to the trotters. Traditionally, it is cooked deep-fried but it can also be cooked in the oven. The main target is to have a crispy skin, as the name implies...the perfect Pulutan!
Learn a foolproof way to make TENDER JUICY & SUPER CRISPY PATA. This was made within the day without waiting overnight!
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INGREDIENTS
▢1 whole pork leg - - about 1.7 to 2 kgs with nails trimmed
▢1 tablespoons peppercorn
▢1/3 cup rock salt
▢1 head garlic - - cut across into half
▢1 medium onion - - cut into quarters
▢3 pieces bay leaves
▢6 cups water
▢1 tablespoon lye water - - See NOTE 1 for alternative to lye water
▢1 tablespoon vinegar
▢salt
▢4 cups oil
DIPPING SAUCE
▢1/2 cup vinegar
▢2 tablespoon soy sauce
▢1/2 teaspoon peppercorn - -crushed
▢1 small red onion - - chopped finely
▢1 piece chili labuyo - - chopped or use chili flakes
RECIPE NOTES
NOTE 1 - just mix 2 teaspoons of baking soda with 2 tablespoons of water to substitute for lye water.
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