Boneless Crispy Pata

Boneless Crispy Pata

1 kilo pork leg (pata)
2 tablespoons whole black peppercorns
2 tablespoons rock salt
3 pieces laurel leaves
4 cups vegetable oil for deep-frying
 

1  Debone and cook the pork leg or pata in boiling water with salt and whole black peppercorn for 1 1/2 hours. Cool.

2  Place pata in a deep pan filled with cooking oil; simmer for 20 minutes on very low heat.

3  Set aside to cool.

4  Place again in cooking oil and simmer for another 10 minutes on very low heat. Then deep-fry for 5 minutes on high heat, or until golden brown and crispy.

5  Make the soy vinaigrette sauce: In a bowl, mix together the following: garlic, onion, soy sauce, vinegar, siling labuyo, salt. Serve with the pata or tilapia. This versatile dipping sauce is great for grilled meats too.

6  Slice into thin rounds and serve with soy vinaigrette and atchara on the side.

Frying tip: This frying technique—simmer-cool-simmer and deep-fry—is the secret to achieving that extra crispy skin.

source:  yummy.ph