Crispy Pata

Cuisine          : Filipino
Prep Time     : 15 minutes
Cook Time    : 3  1/2 hours
Total Time    : 3 hours and 30 minutes
Servings        : 4-5

INGREDIENTS

• 1 whole pork pata or pork hock (about 1 1/2 to 2 kilos; preferably front leg of pork) 
•  15-20 cups water or enough water to submerge pork hock
• 1 tablespoon salt
• 3 pieces dried bay leaves or 4 stalks tanglad or lemon grass
• 1 head garlic (pounded)
• 1 onion (quartered) 
• 2 tablespoons fish sauce (patis)
• Cooking oil (enough to submerge pata)

Dipping Sauce (combine together) 

• 1 cup vinegar
• 1/4 cup soy sauce
• 1 small onion chopped
• 6 cloves of garlic (minced)
• 2 red chilies (chopped)
• 1 teaspoon sugar  

PROCEDURE

1. Clean pata thoroughly and trim off nails
2. Combine pork pata in water, salt, bay leaves or lemon grass, garlic and onion. 
3. Boil pata for about 2 1/2 hours or until tender.
4. Drain.
5. Brush with fish sauce and let cool in the refrigerator for 1 hour. 
6. Dry with paper towel. 
7. Deep fry for 10 - 15 minutes or until crispy. 
8. Remove and drain in paper towel. 
9. Serve in platter.