Crispy Pata

Crispy Pata

1 whole piece (about 1.5 kilos) pork knuckle (pata front), cleaned and stray hairs removed
1 (250-ml) bottle clear soda (7-Up or Sprite)
3 bay leaves
5 cloves garlic, smashed
1 tablespoon rock or sea salt, plus more for seasoning
1 teaspoon black peppercorns
garlic powder, to season
vegetable oil for shallow-frying

For the dipping sauce:
1/4 cup vinegar
1 tablespoon soy sauce or to taste
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 tablespoon chopped red onions
1 bird’s eye chili (siling labuyo), chopped

Cooking Instructions:

1 Make 3 deep slits on pork. Place pork in a deep casserole, together with soda, bay leaves, garlic, 1 tablespoon salt, and black peppercorns. Fill with water to cover pork. Bring to a boil then reduce to a simmer. Cook for 1 hour or until pork is fork tender.

2 Remove pork from casserole and discard water. Let pork cool on a wire rack.

3 Dry pork thoroughly with paper towels. Season generously with salt and garlic powder. Wrap tightly in plastic wrap and freeze overnight.

4 When ready to cook, heat oil in a deep, heavy-bottomed pot until oil registers 350°F on a thermometer. Carefully place frozen pork in pot. Cover pot with a lid or splatter guard (the oil will bubble and splatter). Fry 1 side for 10 minutes or until golden and crisp.

5 Meanwhile, make the dipping sauce: Combine all ingredients in a bowl. Stir until sugar dissolves. Taste to adjust seasoning.

6 Carefully turn pork to cook the other side. Cover pot and fry for another 10 minutes or until golden and crisp.

7 Drain crispy pata on paper towels to remove excess oil. Transfer to a platter and serve whole or remove crispy pata from the bone and slice into 2-inch pieces. Serve immediately with dipping sauce on the side.

source:  yummy.ph