Crispy Pata

Crispy Pata

• 1 whole Pata (pig’s leg-2 kilos), knuckles removed 
• 1 Can Sprite or 7-Up (12 oz) 
• 5 pcs. star anise (optional) 
• 7 pieces dried bay leaves 
• 2 tbsp whole peppercorn 
• 2 tbsp ground black pepper 
• 6 teaspoons salt 
• 2 to 3 teaspoons garlic powder 
• 8 to 12 cups cooking oil 
• 12 to 15 cups water

Cooking Instructions:

• Pour water in cooking pot and let boil.
• Put-in dried bay leaves, star anise, whole peppercorn, and 4 teaspoons of salt.
• Add the pata (whole pig’s leg) in the cooking pot and simmer until the pata becomes tender (about 45 to 60 minutes).
• Remove the pata from the cooking pot and set aside to cool off.
• Rub the pata with garlic powder, ground black pepper, and salt. Let it stand for 15 minutes.
• Heat a large cooking pot with cover and pour-in the cooking oil.
• When oil becomes hot, deep fry the pork leg. Continue cooking in medium heat until crispy in both sides. Be extra careful in doing this procedure.
• Turn-off heat and remove the crispy pata. Transfer it to a serving plate.

Hot Tip:

• Serve with atchara and dipping sauce.

The Dipping Sauce (Mix all these ingredients in a dipping bowl)

• 1 red onion, chopped finely 
• 4 cloves minced garlic 
• 1 tbsp ground black pepper 
• 4 tbsp brown sugar 
• 1 cup vinegar 
• 1/4 cup soy sauce 
• 2 green and red chili peppers, chopped 
• 1/2 cup water

Source: Lahat Sarap